Sotto

Row 1

Details
9575 W Pico Blvd (at Edris Dr)
Los Angeles, CA 90035
(310) 277-0210
Italian, Pizza
$ $ $
Hours
Mon–Thu, Sun: 5:30 PM–9:30 PM Fri–Sat: 5:30 PM–10:30 PM

Sotto was opened just four years ago in a below-ground space in Pico-Robertson (“sotto” is Italian for “below) on the western side of a city that’s no slouch when it comes to good pizza. But chefs Zach Pollack and Steve Samson melded their mutual love for southern Italian cuisine and shared work history (Grace, Sona, and then Pizzeria Ortica, which they opened together in Orange County) into a place that these days quickly comes to mind when many discuss the best pizza in Los Angeles (LA Weekly called it that earlier this year).

What’s the big deal? Hyper-micro-leopard spotting all around the cornicione and a center that looks like a shallow crater of molten cheese and crushed tomato about to burst up through the tabletop like some other culinary-worldly pizza volcano. There are nine pies on the menu, all cooked in the Stefano Ferrara oven imported from Italy. They feature interesting ingredients like maitake mushrooms, pea tendrils, dandelion greens, buckwheat honey, fennel pollen, and the spicy spreadable Calabrian sausage callsd 'nduja (which makes appearances on two pies), and add-ons that include arugula, anchovy, egg, salame piccante, sausage, and prosciutto. Last year’s call to determine which pie the restaurant considered its signature returned a common response: Margherita. That may be so, but you’d be remiss to not order the guanciale as well — house-cured pork cheek, ricotta, scallions, and what then-LA Weekly critic Jonathan Gold estimated to be “two bucks' worth of fennel pollen” — a pizza he described as “among the piggiest pies in town.”

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

Around the Web

Foursquare Tips

  • Skip the "food" and eat MORE pizza!
  • Kill Bill: Old Overholt rye, Cynar, orange essence, agave nectar, mint is the most popular aromatic cocktail here.
  • "Sotto is a somewhat different kind of Italian restaurant, you understand, a place where the bread comes with pureed lardo instead of olive oil..." Read more of the Jonathan Gold review ('more info')
  • Menu must: squid-ink fusilli with pistacio and orange.
  • Try the Sotto Pops! Aka cocktails that are carbonated and bottled.
  • FYI their "Mexican vodka" is actually tequila.
  • The wild fennel minestrafreighted with greens and Calabrian chiles, a fried egg its sole proteincould be the breakfast of shepherds in Padre Padrone.
  • Order the squid ink pasta or the pork-cheek pizza with an egg craked on top. Save left-overs for breakfast the next day.
  • Great food and service, charming atmosphere, but apparently it's the restaurant "policy" to train their wait staff to upsell the hell out their dishes, so make sure you insist on ordering *less*!!
  • When you order pizza make sure to ask them to cut it for you else you get it uncut Naple-style.
  • On the ground floor of a New Yorkstyle town house, Sotto specializes in Italian-accented cocktails and Neapolitan pizzas.
  • hostess is RUDE! valet took 10 min,making us late. She then said " lucky she didn't give table away". Finishing wine, asked us 2 leave (4 table), but cheaply commented on our rings and watches. Gross
  • Maybe the best bread & burrata I've ever had. Bread was soft & chewy; cheese was delicious & stringy. I could have just eaten that and I would been satisfied.
  • My most favorite restaurant in the area. Spicy clam and Meatball can be addictive. Every mebu uses lots of ingredients to make the taste unique and super tasty.
  • If you should happen across a special of lamb innards or one of the gigantic sweet-sour braised pork shanks, make sure to order one the second you sit down.
  • SAVE ROOM FOR DESSERT. Small dessert list, all executed deliciously. Every dessert list should aspire to be like Sotto's.
  • The Must-Have Dishes: Thick-cut bread with lardo, pork meatballs, any pizza.
  • The Must-Have Dishes: Thick-cut bread with lardo, pork meatballs, any pizza.
  • Devil's.. Gulch.. DOUBLE F'ING PORK CHOP FTMFW!! Once you have it.. You'll understand (and NEVER think of a pork chop the same way again)
  • Must haves: Shaved beet salad,housemade bread and the fried chickpea small plate. This is one of the best dinners I've had in a while.