Archive for Zach Pollack

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

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

Chefs Steve Samson and Zach Pollack to Open SOTTO in Late January 2010

Posted in Naples, Neapolitan pizza, Sotto, Steve Samson, Test Kitchen, Zach Pollack with tags , , , , , on December 2, 2010 by steveandzach

Chefs Steve Samson and Zach Pollack have teamed up with restaurateur, Bill Chait of Rivera (John Sedlar) and Short Order (Nancy Silverton and Amy Pressman) to introduce a traditional Southern Italian concept to Los Angeles, sotto.

At sotto, Chefs Steve and Zach will deliver an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh housemade pastas and Neapolitan pizza cooked in an artisan wood burning oven. This wood burning oven will be built onsite by Neapolitan craftsmen with traditional techniques that have been passed on from generation to generation and will be the first of its kind in the Los Angeles area.
Our food will be complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs. We will also offer an eclectic list of boutique wines from both Italian and California.

sotto will be located in the former Test Kitchen location at 9575 West Pico Blvd on LA’s westside, now named The Townhouse.

definition: sotto/ˈsotto/ origin: italian (preposition): 1. under, beneath, underneath; 2. below; 3. south of

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

Another Test Kitchen Event, Oct 21-23: Cara Pianura

Posted in Emilia-Romagna, La Pianura Padana, Steve Samson, Test Kitchen, Zach Pollack with tags , , , , , on October 18, 2010 by steveandzach

Cara Pianura
Emilia-Romagna has long been considered Italy’s gastronomic epicenter. Whether you buy that logic or not—we happen to believe there are a few regions that can give old Emilia a run for its money—the fact that some of the best cooking in Italy comes from this geographically sober northern region is widely acknowledged. But what people often overlook is that much of what would be described as traditional Emilian cooking actually exists outside the boundaries of Emilia-Romagna. Cremona and Mantova, for instance, both in Lombardy and both gourmet havens, have their own versions of one of the most quintessential Emilian dishes of all time: tortellini. The Cremonese call them “marubini” and the Mantovani “anolini”, but notwithstanding a few very minor variations in filling, they are almost indistinguishable from the Bolognese tortellini.
That’s because what has come to be known as Emilian cuisine is actually the cuisine of the Pianura Padana, Italy’s Great Plain. Also known as the Po Valley, this massive fertile plain, which, in addition to covering most of Emilia-Romagna, stretches from Lombardy to the northwest and the Veneto to the northeast, is home to some of Italy’s most loved and indeed greatest edibles: prosciutto di Parma, Parmigiano Reggiano, Grana Padano, balsamic vinegar, culatello, mortadella, lasagne, tortellini…and the list goes on. But as delightful as these well-known products are, they hardly account for most of the Pianura’s culinary contributions. From Bologna’s crescentine to Mantova’s quince mostarda, to the undisputed and unabashed king of all meat dishes, bollito misto, the Pianura boasts some lesser-known treasures that are always delicious and always, in the local tradition, filling.
We invite you to join us for three early autumn nights of food celebrating this well-known but perhaps not fully appreciated area of Italy. We ask only that you come hungry and willing to submit to the sumptuous pleasures of the cucina Padana.

See our menu at
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Steve and Zach cooking at Roots of Change event, Oct 6th

Posted in Steve Samson, Zach Pollack with tags , , , on October 2, 2010 by steveandzach

Steve and Zach, along with other celebrated chefs, will be cooking at the Roots of Change event on Wednesday, October 6th at Vibbiana, downtown.

Up early this morning…

Posted in Steve Samson, Test Kitchen, Zach Pollack with tags , , , , on September 22, 2010 by steveandzach

Met Chef Nozawa at fish market and picked out this mackerel. Pretty cool. Not to mention he gave us a tray of uni. Uni pasta for dinner tonight!