Archive for the Uncategorized Category

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

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

Cooking with Friends at Test Kitchen

Posted in Uncategorized with tags , , , , on November 30, 2010 by steveandzach

We had a great time cooking with friends at Test Kitchen this last Sunday, Nov. 28th. For those of you that missed the dinner, here is a look at the menu.

*Kindai Bluefin Tuna in Porchetta charred eggplant, fennel, winter citrus

*Pan-roasted scallop, Castelluccio lentils, pears, smoked pancetta, pecorino pecan sauce

*Carnival squash, chestnut agnolotti, chestnut honey,pepitas, sage, brown butter, black trumpet mushrooms

*Peppered brisket, braised cabbage, speck, graukäse canederli

*Rosemary vanilla panna cotta with pineapple