Restaurant: Sotto [1, 2, 3, 4]
Location: 9575 W Pico Blvd, Los Angeles, CA 90035 310.277.0210
Date: September 27, 2018
Cuisine: Sicilian and Sardinian Italian
Rating: Bold flavors, off to a great start!
This was a peculiar lunch, the annual Chevalier’s “Grand Cru” lunch which was supposed to be at Rossoblu — but they had a kitchen fire and so it was relocated to their sister restaurant Sotto.
Sotto has a nice location on Pico underneath Beverly Hills.
I’ve never been here in the day and it looks far less bar-like.
And there is a big bar.
With live music, which is a typical Chevaliers thing.
I forgot to photo all the bottles today, but I did manage the opening white.
And the champagne.
Wood grilled oysters, brown butter, sage, parmigiano-reggiano, lemon, breadcrumbs.
Crescentine Fritte, Burrata, Caviar.
The special menu for the day.
Wood grilled bread.
Marinated Big Eye Tuna. Blood orange, hazelnuts, white bean.
Handmade Garganelli, lobster, peas, morels. I always love pasta — and lobster, so a very nice dish.
Braised Veal Cheeks. Chestnut Gremolata, cauliflower stracotto, carrots.
Chef’s selection of cheeses.
Crispy bread for the cheese.
While it ended up being located at Sotto, I think they used the same menu they had intended at Rossoblu so it’s definitely a hybrid. Food was very good though.
Wine was sort of typical for Chevaliers. Medium quality Burgundy, mid range producers, too young. A lot of wines I would not buy myself — they just wouldn’t individually draw me in for either quality, rating, value ratio etc. Like I never buy Morgon or Beaujolais. If I buy random 1re Cru Chassagne or Puligny wines I buy from much better producers than Chevaliers does. I’ll only slum the producers a bit with Grand Cru wines — and not that much either. Chevaliers also often buys funny vintages (not this particular lunch).
For my first review of Sotto, click here.For my another of my reviews of Sotto, click here.
Or for a review of Drago, another Sicilian restaurant.