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Sotto is a somewhat different kind of Italian restaurant, you understand, a place where the bread comes with pureed lardo instead of olive oil, the ramp-fava bruschetta is sprinkled with crisp cubes of house-made pancetta, and the crispy lozenges that show up as appetizers are not Tater Tots but fried ciccoli, a paste of lard and pigskin that is one of the signature preparations of the national nose-to-tail thing.
The sensibility of Zach Pollack and Steve Samson's Pico-Robertson restaurant Sotto is clearly laid out on their menu. Take the appetizer of chickpea panelle, a traditional Sicilian street food, which ... More »
Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite spots for everyday or cheap dining options. This week we talk to Niki Nakayama, chef and owner of n... More »
Freddy Smalls Bar + Kitchen has a pared-down cocktail menu courtesy of its new director Johan Stein, who trained under Noah Ellis at Red Medicine and Julian Cox of Picca, Sotto, and Rivera, among othe... More »
Diamond Plaza Food Truck Fest Waffles de Liege, Slummin Gourmet and Dogzilla are among the food trucks gathering at the Rowland Heights plaza -- a convenient location given nearby options like Ten Re... More »
Sotto is an exercise in quality, in obsession, in delivering an L.A. version of Italy so good, it'll make you appreciate the L.A. in that Italy. Steve Samson and Zach Pollack's vision began with a pizza oven, followed by the impossibility of... More »
Sotto's precarious installation of an imported-from-Italy Stefano Ferrara oven, an odyssey that involved a crane and a couple hundred pounds of Vesuvian dirt, was a sight to behold (and a foreshadowing of LACMA's Levitated Mass transport). When the restaurant opened last year, chefs Zach Pollack and Steve Samson were lauded for their rough-and-ready Southern Italian fare, and rightfully so -- but these dudes hail from Pizzeria Ortica in Costa Mesa, the place that O.C. residents gloat... More »
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