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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