LOVE the biz card - it's letterpressed!Since my first LA pizza experience was unsatisfying, I was looking for redemption. Redemption in the form of a fluffy white and black spotted crust, freshly crushed tomatoes and ooey gooey blobs of mozzarella floating in their own wonderful pools of olive oil while boats of basil skimmed across them...rainbows optional.
My friend Kaz insisted that Sotto was the place for me. She insisted that it would change my mind about LA pizza and convince me that YES! Neapolitan pizza can exist in Southern California!
I was skeptical. But I agreed to give Sotto a chance.
Also I was hungry. I'd been walking around Los Angeles all day....and we all know,
nobody walks in LA. You know why? Because it's EXHAUSTING, people! Wheels are suggested, and motorized wheels preferred.
So by the time we arrived at Sotto for dinner we were ready for some serious eats.
We ordered the following things from the menu:
The Margherita Pizza (you knew it)
The Campagnola Pizza
The Squid Ink Fusilli Lunghi
Thickly Cut Peasant Bread Smeared liberally with LARDO and fennel.
Let's start with.....drum roll pleeeeease.....THE MARGH:
Do you see that?? Those black spots? I mean, I know this photo is blurry, and my apologies. But I was so excited by the mere SIGHT of this pie, that my hands were shaking, thus producing this sub-par, fuzzy photo.
Let me say that there was nothing sub-par about this pizza. And further, nothing fuzzy about my opinion on it: I loved it. I heard angels humming the
Tarantella as I took my first bite. The fresh mozzarella nestled in craters of floppy dough schmoozed with the San Marazano tomatoes as if to say..."Hey, so I have this new script I've been working on....and I'm thinking YOU would be PERFECT for the lead." The tomatoes of course were flattered! "You dooooooo?" they crooned. This banter was encircled by a puffy, charred crust, acting as security guard by keeping everything good on the inside, and everything else out.
Everything–or everyone except for me, that is. I devoured it. And it's little basil leaves too....that were slightly crispy from the oven.
Note to self: basil chips.
Next up was the Campagnola, a fine festival of fingerling potatoes, fennel, mozzarella and marjoram. I must admit to really liking marjoram on this pizza. Marjoram is much like oregano, but maybe a touch sweeter and citrus-y. It paired well with the tiny, sweet potatoes and the licorice flavored fennel. This pizza tasted like it was plucked from the garden - in a good way! Earthy, balanced and herbaceous.
While I don't have photos of them, the Lardo Slathered Bread and the Squid Ink Pasta were outstanding. The chunks of fresh peasant bread had an entire layer of my favorite meat butter with a dusting of fennel seed and salt. I was in piggy heaven.
The fusili was home made and perfectly cooked. Additions of pistachio (crunch!), bottarga and mint lightened up the heavier pasta and provided a fresh, textural contrast.
As a side note, the staff could not have been more pleasant or helpful. They recommended a wonderful Carignane from Sicily.
Finally, the bathrooms:
While the interior of Sotto was modern with long dark wood tables and those filament lights, the bathroom was a bit old world. Take for example that rather ornate armoire in the upper right hand corner. I'm not really sure what was its function, as there didn't seem to be anything useful inside. But on the whole, everything was well kept up - with helpful signage for those of us confused by doorknobs - and large mirrors.
Overall Experience: Shawshank Redemption
Sotto - make a pizza pilgrimage!
9575 WEST PICO BLVD LOS ANGELES, CA 90035
Tuesday, March 6, 2012 at 7:00AM 
Reader Comments (2)
I love Sotto and have become a regular. The pork meatballs are not to be missed...they even printed out the recipe for me. The wines are phenomenal and in my opinion, it's the most thrilling and focused Italian (though not 100% Italian) wine list, all from the South. Even the CA selections are from mavericks like Donkey & Goat and Broc. Great stuff. The cannoli were great as well.
uh, you forgot the best salad in the world? the crazily simple little gems thrown into the wood oven?! this is such a surprise every time i have it. and, i don't mind if i do, but i told you so!