Chef Zach and Steve at Sotto\'s communal tables
Chef Zach chatting up guests at Sotto\'s open kitchen window
Chef Steve grating bottarga on top of our octopus dish
Chef Zach making Devil\'s Gulch pig\'s head ragu
Chef Zach: Is the oven at 900 degrees or higher today
Chefs and John Mariani at Esquire Best New Restaurants dinner
Chefs are the new rockstars
Chefs Steve and Zach prepping in Sotto\'s open kitchen
Fire always burning at Sotto
Freshly housemade toasted grain capunti ready to cook
Hand rolling toasted grain capunti
Inside Sotto\'s kitchen
Inside Sotto\'s Neapolitan wood burning oven
Marinated olives (on top of our Croft House tables)
Mixologist Kate Grutman with Sotto\'s Il Cattivo
No not black licorice! Our squid ink fusili extruded fresh daily
Octopus cooking on Sotto\'s wood-burning grill
Panorama
Sauteeing the yummy cauliflower, buckwheat setup for our mackerel in scapece
Sotto\'s bright yellow Stefano Ferrara Neapolitan wood-burning oven
Sotto\'s comfy dining room banquettes
Sotto\'s communal tables designed by Croft House LA
Sotto\'s dining room
Sotto\'s dining room with sexy lighting
Sotto\'s margherita pizza
Sotto\'s wine wall, housing our Southern Italian and natural, biodynamic California wines
The beginnings of Sotto\'s pig\'s head ragu
Tomato-braised octopus with chickpeas, preserved lemon, chard and bottarga
9575 WEST PICO BLVD LOS ANGELES, CA 90035
Dinner: Tues-Sun starting at 5:30 pm Lunch: Wed-Fri Noon – 2 pm
PH NO.310 277 0210 / FAX NO.310 277 0201
