“No Mames Guey” with Single Village mezcal, lime, friarelli pepper, amaro rhubarbaro, sangria soda, egg whites

Fresh squeezed juices for cocktails

Mixed greens, shaved beets, wheatberries, lemon vinaigrette, Fiore Sardo

Grilled pork meatballs, snap peas, pecorino, bitter greens

Tomato-braised octopus ai ferri, chickpeas, preserved lemon, chard, bottarga

Squid ink fusilli lunghi, pistachios, bottarga, mint

 Whole grilled orata

with braised artichoke acquasale, olive-pistachio vinaigrette

 Cannoli Siciliani, ricotta, orange marmalade, pistachios, chocolate

Tonight, I finally made my way Sotto, and I LOVED it.  C and I walked in and sat at the chef’s counter in front of the Ferrara pizza oven and watched the kitchen in action.  The restaurant is cozy, the cocktails are clever and the Southern Italian dishes are exuberant yet so pleasantly unfussy and fresh.  The fusilli?  Terrific inky twines of sea and pasta.  The orata?  A beautifully prepared fish, enrobed in a bread salad with tender, braised artichokes.  I must say, this meal exceeded my expectations.  I can definitely see myself coming back here often.