Nearby points of interest
Nearby points of interest
At Sotto, Chef Steve Samson delivers 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 was built onsite by Neapolitan craftsmen with traditional techniques that have been passed on from generation to generation and is the first of its kind in the Los Angeles area.
Our food is complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs. We also offer an eclectic list of boutique wines from both Italy and California.
Los Angeles, CA 90035
Hours of Operation:
Dinner: Sun-Thurs 5:30 - 9:30 pm, Fri and Sat 5:30 - 10:30 pm
$31 to $50
AMEX, Diners Club, MasterCard, Visa
Sotto offers offsite catering - please email Brittany at email@example.com or call restaurant.
Valet parking $10.50 or limited street parking (please read the signs to avoid tickets)
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Chef's Table, Cocktails, Corkage Fee, Counter Seating, Full Bar, Late Night, Outdoor dining, Private Room, Wheelchair Access, Wine
Special Events & Promotions:
Sotto offers special event capabilities - large parties on our enclosed terrace, lunch or dinner buyouts, chef driven prix-fixe menus, wine tasting dinners, cooking lessons, cocktail making lessons. Please email Brittany at firstname.lastname@example.org or call restaurant.
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Chef Steve Samson delivers an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh housemade pastas, salumi, and Neapolitan pizza cooked in an artisan wood burning oven.
Sotto Ratings and Reviews
Service was a little slow at first , the girl who served us was really nice and knowledgeable though but half way through she handed us to someone else and didn't even say anything. Appetizers were great. Pizza was good. Pasta was a little under cooked. Def a decent place though.
Very friendly service. The homemade bread was delicious (but you have to pay for it). The beet salad was way too salty but the crispy octopus was good. The pastas were unusual but interesting - perfectly al dente and unique flavors. We asked for the porterhouse medium rare and it was very rare. Good flavor though. Gelato were the best dessert. Fun place to try out.
Undisclosed ingredients in the salad (beets and mint I mean come on). The pasta was hard not even close to al dente and the sauce was bitter. Wait staff was nice to take both off. Atmosphere is a step above a basement. Not sure how this came up as romantic.
The food is fabulous, there's a full bar, and an imaginative wine list. That said, I've now completed the Zach Pollack trifecta and Sotto was my least favorite. Why? We had a lovely time, but something felt off to me: was it the noise level (the place is even louder than Alimento); the wait/sommelier staff, who didn't seem as informed or professional as elsewhere; or the presence of so many out-of-towners that made me feel like I was at a Destination Restaurant (perhaps I was)? I guess ambiance and service are what separate 4 stars from the 5.
Our party of six was celebrating our friend's 50th birthday. We have all been to Sotto before and love the food, the atmosphere, everything.
Long story short, the appetizers were delicious but every one of our entrees was so salty that they were inedible. Between the 6 of us, we had 4 different entrees. One of us returned her meal, two of us left our food behind and the rest of us packed it up and took it home in the hopes that their teenage sons would eat it anyway.
Just moved to the neighborhood and have been in twice now. My second visit didn’t disappoint. Love the octopus, super crisp exterior and tender inside, the pastas are all top drawer and I love the pizza with the spicy salami and honey(forgot the name). Had a few cocktails off the list and was pleased as punch with my drinks. Will def be back.
We went for our birthday dinner and enjoyed the ambiance and decor. The sever we felt a little snippy in correcting us when explaining the genre of the restaurant. Warm beet salad was good, could be great or even amazing if there was less vinegar. The olive loaf bread was great, but they charge for Olive oil, and the other spread choices. Now onto the good stuff.
The crispy octopus was cooked to perfection. Adding pancetta and a tiny bit of potatoe rounded out that appetizer.
Entrees were the Brick pressed chicken and the Linguini with Clams.
Perfect pasta, I cannot emphasize perfect enough when it came to the pasta. Clams were fresh and tender, the sauce was to die for and we used the bread to get every last drop. The chicken was tender and succulent. Hidden bits of Italian sausage amongst the white beans were a treat.
We loved our experience at Sotto and will return for sure!
A wonderful service team was able to provide was with great insight into the menu. All the courses we had were very delicious. The bread service is excellent! The cocktails were innovative and delightful. Of course the pasta is what we came for and we weren’t disappointed. Every aspect of our meal was outstanding. We highly recommend this establishment!!
We enjoyed the handcrafted cocktails, the Fig & Prosciutto Salad, the Margherita Pizza with burrata, the Cod, and the Cannoli. The Cod was the start. The Cannoli the best we have had around town. The cocktails: Cruella Deville (gin), American in Bormio (bourbon), and Pico Boulevardier (mescal) were wonderful.
Amazing! I've been coming here for about 2 years & have never been disappointed. Their housemade bread w/burrata canNOT be missed. I love that they serve seasonal veggies and they're so delish no matter how they're prepared. I'm basically a vegetarian and I have no problem finding something to eat every time I've been there. I'm only dissapointed that they don't carry the Gavi I got to enjoy the first time I went there.
Sotto is more casual and less adventurous than say The Factory Kitchen, but it is more accomplished than the scores of other wood-burning-oven pizza and pasta restaurants that are out there. The pizzas come with dough that is semi-charred and blistered. They are a little crunchy and chewy with an almost sourdough flavor. The braised lamb pasta was perfectly cooked, smelled fantastic but needed a touch of salt. The vegetables aren't as remarkable or courageous as say at Gjelina, but I really liked the sunchokes as well as the roasted mushrooms. The buttermilk doughnuts were a hit and the cannoli worth trying as well. The nice thing is that the bill wasn't as big as some of the aforementioned restaurants. Sotto is the kind of place I would like to just drop in and enjoy a nice pizza or figs and prosciutto, but it is too popular for that. A Wednesday night found it bustling.
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