Sunday, November 03, 2013

Sotto Restaurant


Monday 21 October
We went out to dinner with Kathryn, Valeria, and tonight's speaker, Larry, to Sotto.  It's located on the basement floor below the new Boca, in the same relationship that the former la Normandie had with the Maisonette - and in the same space. 
Sotto has an odd vibe.  There were lots of suits, and though the booths were comfy, they were too close to the bar, so that drinkers looked like they might surge into the table. 
Wines were unfortunately forgettable, an insipid Ca'Ernesto Gavi and a not much better Dolcetto di Diano d’Alba, "Rocche dei Berfi" by Abrigo.  It might be better to go to with the house wine next time, which is also by Abrigo.
Appetizers were better: a savory mix of porchetta and pickled shallot with mustard on "tortano bread," and a plate of burrata served with Tuscan oil, broccolini, and chunks of tortano bread
Though Sotto is known for housemade pasta, we were in the mood for something leaner.  We went for a fillet of "wood fired" branzino served with sautéed greens and a grilled lemon to squeeze, and delicious beef “peposo” braised with tomato and red wine, served on a bed of plush polenta.  La Poste could take a lesson from Sotto on how to pep up the seasoning on their standard short ribs.
Dessert was a plateful of hot-from-the-friolator doughnut holes dusted with powdered sugar, with a trio of sauces (pistachio, caramel, and chocolate) for dipping.  They were perfect for the whole table, and so rich we couldn't even finish them all. 
With the exception of the flabby wine, Sotto is a good addition to the downtown scene.  And maybe soon we'll take out a loan and pay a visit Boca upstairs.

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