At Sotto, Executive Chef Steve Samson and Chef de Cuisine Craig Towe deliver an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh housemade pastas, and Neapolitan pizza cooked in an artisan wood burning oven. This wood burning oven was built onsite by Neapolitan craftsmen with traditional techniques that have been passed on from generation to generation and is the first of its kind in the Los Angeles area.
Our food is complemented by a fresh...+ More
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