Sotto Sopra

Sotto Sopra Restaurant Review:

Executive chef Josh Savi cooks Northern Italian fare at this stylish eatery in Amagansett. Wood-burning pizza ovens turn out a variety of pies, from a classic margherita to the more surprising Curato, with bresaola, provolone and arugula. The remainder of the menu includes a combination of classics, like fresh Italian salumi or cured meats, Caesar salad, pastas and the main players: the meats. This isn't surprising, as the restaurant is the brainchild of the team behind Bobby Van's steakhouses. Veal Milanese, served with a tri colore salad with pomegranate, does not disappoint; the same is true of the skirt steak salad. True carnivores won’t be able to resist the double thick cut veal porterhouse. Desserts border on the lighter side; consider fresh berries or sorbet served with limoncello. The wine list proposes ten glasses and over 30 bottles as well as mixologist Rob Giglio's cocktails. A major draw is the organization of the space: each section, from the bar to the niche near the pizza ovens to the main dining room, has its own personality. The latter of the three has floor-to-ceiling glass doors offering an outdoor ambience with shelter from the elements.