Chef Steve cleaning sardines

Posted in Uncategorized with tags , , on May 21, 2011 by steveandzach

Check out the video here.


Sotto Opens for Lunch, Thursday May 19th

Posted in Uncategorized with tags , , , , , , , , on May 18, 2011 by steveandzach

Starting Thursday, May 19th, Sotto will now be open for lunch from noon to 2:30pm.
We will be serving our fresh pastas, Neapolitan pizzas, sandwiches on our housemade bread and more.
Check out our menu or make a reservation through our website

Porcetto roast on Sunday, along with Farmer’s Market Cocktails

Posted in Uncategorized with tags on April 22, 2011 by steveandzach

So this last Sunday Family Dinner went really well. Thanks to all of you for a busy and family-oriented night! We did notice that a lot of you wanted to try things on our regular menu though. We’ve decided to switch things up a bit to make it more fun and interesting.
Every Sunday we’ll be doing a traditional Italian porcetto roast – roasted pork belly with skin ON and seasoned with the traditional southern Italian flavors of fennel and myrtle.
Also Julian Cox will be shopping the Farmers’ Market Sunday morning then serving up $9 cocktails based on what’s available.
Should be a great addition to Sunday night. Hope to see you there


Posted in Uncategorized on April 7, 2011 by steveandzach

Serving dinner nightly, Tues-Sun, 5:30pm to close

Sotto Restaurant
9575 West Pico Blvd
b/w Beverly and Beverwil
Los Angeles, CA 90035

phone: 310.277.0210
fax: 310.277.0201

Stefano Ferrara building Sotto’s Neapolitan pizza oven

Posted in Naples, Neapolitan pizza, Sotto, Steve Samson, Zach Pollack with tags , , , , , on January 28, 2011 by steveandzach

LA Weekly: A Peek Into Sotto’s Hand-Built Neapolitan Pizza Oven; Will Soft-Open Feb. 25

Recent Buzz around Sotto

Posted in Sotto, Steve Samson, Zach Pollack on January 16, 2011 by steveandzach

One more night at Test Kitchen before the space becomes Sotto!

Posted in Sotto, Steve Samson, Test Kitchen, Uncategorized, Zach Pollack with tags , , , on December 10, 2010 by steveandzach

Our dish: Toasted wheat strascinate w lamb ragu, braised greens, and pecorino