Medium b02b4af5 84dc 4479 b13d 1c987d268ce2
Mon 5:30 pm - 9:30 pm
Tue 5:30 pm - 9:30 pm
Wed 5:30 pm - 9:30 pm
Thu 5:30 pm - 9:30 pm
Fri 5:30 pm - 10:30 pm
Sat 5:30 pm - 10:30 pm
Sun 5:30 pm - 9:30 pm
9575 W Pico Blvd
Los Angeles, CA90035
Call: 310.277.0210
Book via opentableVisit Website


Reviews & Posts

Chef Joseph Elevado reviews Pasta at
"I love all of Sotto's pastas, which rotate on their constantly changing menu. When they have it, my favorite pasta here is the spaghetti with sardines, wild fennel, sultanas, and pine nuts. This take on the famous pasta chî sardi from Sicily is delicious. I love the flavor of sardines. Pair that with the sweetness of the raisins and the nutty nuances from the pine nuts, and you've got it made."
Chef Piero Selvaggio reviews Guanciale pizza at
"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 Neal Fraser reviews Housemade bread w/ lardo pestato  at
"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 Waylynn Lucas reviews Fennel-crusted Heritage pork chop at
"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
"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."

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