The menu will focus on Southern Italian items like branzino Milanese with lemon and Grana padano; orecchiette pasta with braised rapini and spicy sausage; and meatballs covered in basil-intensive marinara sauce. Pizzas will slide out of a "gas-assisted, wood-burning" 800-degree oven and will include a mix of traditional, like a classic tomato pie with herbed goat cheese and wild arugula, and more offbeat offerings like one topped with cotto ham, honey-grilled pineapple, pink peppercorns and California black olives. There will be a selection of sandwiches and panini, including a Godmother-like "Tower Sub" made with prosciutto, pepperoni, cotto ham, provolone, romaine, vinegar, olives, sweet peppers, onions, roasted tomatoes and chili mayo.
Expect a selection of Italian wines and beers as well as some retro-inspired cocktails making use of the kitchen's house-made limoncello. The designer, Studio Collective, preserved the original wood floors, brick walls and tiles, while adding ornate glass chandeliers, a circular bar and fireplace lounge are, and a outside garden patio. You can check out the entire Sotelo menu online.
Soleto: 801 S. Figueroa St., dwntwn.; 213-622-3255.