More carbs, please
Two of the very best things at Sotto, a new Italian restaurant located a mere mile away from my apartment and the Fox network lot, are not pictured below amongst the sardines with fennel and crushed olive-pistachio vinaigrette or the highly regarded casarecce (braised lamb ragu, egg and pecorino).
No no, my friends - two of the very best things I tasted here are the chickpea panelle and the spaghetti with clams and zucchini.
Both of these items have a few things in common: they both radiate the illusion of being simple and light. They are neither. Their brilliance and complexity is in their simple presentation, but the facade belies their robust flavor and texture.
Frankly, I could have eaten three tubs of the pasta. The darker casarecce was tasty, but in a bout of reverse-starch jungle fever, I found myself being drawn toward the lighter spaghetti.
I’m sure there is an additional racial metaphor in here somewhere, but I’ll let it go.
Sotto, 9575 Pico Boulevard, Los Angeles, CA 90035, (310) 277-0210.
