Open late Fri.-Sat.
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Sotto Sotto Restaurant Review: Riccardo Ullio's flagship restaurant, now more than a decade old, adheres to the principles of the Italian kitchen, evident in such starters as the platter of antipasti misti, with its prosciutto, salami, olives and cheeses. Risotto is cooked to order, so it comes al dente---try the seafood risotto, or perhaps the mantecato with its drizzle of good balsamic vinegar. Half portions are easily accomplished not only with risotto, but also with all of the pasta choices. Capesante (scallops) arrive surrounded by a light bean (cannellini) stew that could be considered a meal by itself. Whole roasted fish is a study in the grand simplicity of Italian cooking. Classic panna cotta, a mound of trembling white custard, comes with a sauce of reduced balsamic vinegar, which we find intrusive, and prefer the dessert unadorned. Sotto Sotto's well-chosen all-Italian (except for a pair of Champagnes) wine list complements the food, and there are plenty of choices available by the glass. The Vietti Roero Arneis is a good match with the clams and the wood-roasted fish. When the weather permits, the tiny rear patio makes a lovely intimate spot, and though interior tables are tightly spaced and a high noise level might make the room seem void of romance, many couples dine here.