Craig Towe at Sotto

Bio

Chef de cuisine Craig Towe has been cooking Italian food for over 8 years, but his passion for food and hospitality formed while working as a server in restaurants throughout high school and college in his hometown of Houston, TX. It was not until after graduating with a marketing degree from Texas State University and working a “9-to-5” that Towe realized he was happiest around food and restaurants. This led him back to school, enrolling at Le Cordon Bleu in Austin, TX. Towe’s first job on the line was at beloved culinary institution, Hudson’s on the Bend, where he stayed for two years. He would then move to the Philadelphia to help a friend open a restaurant, and eventually he made his way to New York City. Towe earned positions in notable kitchens, including A Voce under Missy Robbins and Hillary Sterling, and then Marea, Ristorante Morini and Osteria Morini under Michael White. Most recently, he studied the history and techniques of pasta at world renowned La Vecchia Scuola Bolognese, in Bologna, and upon return to the States joined the team at Sotto.

My Restaurants

  • Sotto
    9575 W Pico Blvd
    Los Angeles, CA

From My Menu

Chef Neal Fraser reviews Housemade bread w/ lardo pestato  at Sotto
$$$ | Italian
West Los Angeles
"Housemade whipped lardo with just the slightest hint of fennel is served alongside housemade bread that's Italian-style and perfectly crusty. Spread it on, let it melt, and enjoy the warm pork fat running through your taste buds."
Chef Piero Selvaggio reviews Guanciale pizza at Sotto
$$$ | Italian
West Los Angeles
"This is the best of the new-old pizza. It comes with ricotta, scallions, and fennel pollen. I am proud of Steve Samson’s progress with the biga and his take on Southern Italian food since we've worked together."
Chef Christian Page reviews Octopus w/ bucatini at Sotto
$$$ | Italian
West Los Angeles
"Beautiful housemade pasta, perfectly cooked octopus, burrata, and breadcrumbs—amazing. When they have the octopus with bucatini, it's a must-have."
Chef Waylynn Lucas reviews Fennel-crusted Heritage pork chop at Sotto
$$$ | Italian
West Los Angeles
"This massive pork chop is cooked perfectly and is so sweet and juicy. If you have never heard of Devil's Gulch, you will always remember it after eating this pork chop. The quality of the meat is unforgettable."
Chef Kris Yenbamroong reviews Pane frattau at Sotto
$$$ | Italian
West Los Angeles
"You know that episode in the first season of The Sopranos where Tony, Carmela, and the kids show up to Nuovo Vesuvio, and Artie Buco tells them they have to eat whatever he feeds them and it ends up being the best meal ever? That's how I felt when my girl and I showed up to Sotto as they were closing one night, and chef Zach sent out this little flavor bomb for us. Various pig parts are cooked slow and low, seasoned assertively, and accompanied by a cheese that you can't get enough of."