In an age of more, Sotto is a timely reminder of the power of less.
— Patric Kuh
 

LA'S MOST ESSENTIAL ITALIAN RESTAURANTS

You could find interesting wines from overlooked regions of Italy, cocktails that captivated even the geekiest of amaro nerds and beautiful renditions of both hearty handmade pastas and wood-grilled meats before both of those became de facto requirements in L.A.’s rustic-Italian scene.
— Garrett Snyder
 

THE BEST PLACES TO DRINK VINO IN L.A.

All in all, Sotto is a great place to go exploring…with a tight, well-focused list that perfectly accompanies Samson’s menu.
— Taylor Parsons
 

MAKING A CHICKEN LIVER PASTA DISH WITH SOTTO'S CHEF STEVE SAMSON

The ragù soon meets fresh rigatoni pasta with a touch of lemon juice, chopped Italian flat leaf parsley, some mosto cotto, a sprinkling of olive oil and grated cheese. The result is the perfect creamy, earthy pasta dish.
— Playboy
 
But Sotto is a different kind of Italian restaurant, a shrine to the awesome heat of its oven, a place where the hot, fresh bread can come with pureed lardo instead of olive oil if you like it that way.
— Jonathan Gold
 

JONATHAN GOLD'S 101: WHERE TO GET PASTA, PIZZA, AND MORE ITALIAN FOOD

sometimes people forget just how good Steve Samson’s southern Italian cooking continues to be: spicy clams with chickpeas and ’nduja, crisped octopus tentacles with potatoes in garlic broth, and spaghetti with squash blossoms, cherry tomatoes and crab.
— Los Angeles Times
 

24 MIND-BLOWING SIGNATURE DESSERTS IN LOS ANGELES, SWEETS WEEK EDITION

The house-made cannoli at Sotto might be the finest examples in town, filled with just-slightly sweetened ricotta and topped with a generous dusting of powdered sugar.
— Matthew Kang
 
 

THE TOP 10 ITALIAN RESTAURANTS IN LOS ANGELES

The Pico Boulevard basement is always crowded; a coil of spaghetti with a thick sauce of pistachio, bottarga, and bread crumbs is one of the many reasons why.
— Patric Kuh
 

21 PIZZAS IN L.A. YOU NEED TO EAT BEFORE YOU DIE

The crust has a fermented sourdough twang that synergizes with the leopard-spotted char to create an intensity that wavers from funky to acrid but always ends back on funky.
— Josh Scherer
 

16 Female Bartenders You Need to Know in LA

It is hard to pick a specialty but my favorite drinks I make are my dessert-like cocktails. I love making drinks that are frothy, decadent, creamy, and dreamy— the kid in me comes out.
— Brynn Smith