Our Critics' Picks



9575 W. Pico Blvd.
Pico-Robertson, CA 90035
Critics' Pick
Best Of
Sotto +

Anne Fishbein Fiorata pizza (salame piccante, provolone, buckwheat honey)


  • Sun.-Thu., 5:30-9:30 p.m.; Fri.-Sat., 5:30-10:30 p.m.
  • $$$
  • Vegetarian Friendly, Local Ingredients, Patio/Sidewalk Dining
  • Dinner
  • Full bar
  • No Parking
  • Reservations Accepted
Sotto is one of those restaurants that I fear does not get the ongoing credit it deserves. And it deserves a whole lot of credit. Much was made of the Stefano Ferrara pizza oven when Sotto opened, and it turns out some of the best pizza in the city (the funghi pizza, with oyster mushrooms, roasted onions, scamorza, garlic and chives, is popular). That’s no small feat — but there’s much to laud in chef Steve Samson and chef de cuisine Craig Towe's nonpizza, hyper-regional Southern Italian cooking as well. He’s quietly executing an exceedingly thoughtful range of vegetable antipasti, focusing less on unexpected flavors and more on the cooking method that best suits each individual ingredient, be it wood-roasted baby carrots with Fresno chilies or blistered snap peas, served with green garlic, mint, pistachios and ricotta salata. Perhaps my favorite thing about Sotto is its wildly affordable wine list. In an era where the most casual restaurants often have very little below $60 by the bottle, a big portion of Sotto’s list sits a good $15 to $20 cheaper than that, for wines that will delight you and also teach you things — things you wish you’d understood for years — about lesser-known Italian regions and producers. —Besha Rodell
Read our full review.

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