At the bar counter at Sotto, a new southern Italian restaurant in the Pico-Robertson neighborhood, biciclettas and amari are popular choices. (Ricardo DeAratanha / Los Angeles Times)
“Blistered” little gems are flavored with anchovy garlic pestata, bread crumbs and aged caprino Sardo. (Ricardo DeAratanha / Los Angeles Times)
Co-owners Steve Samson, at the grill, and Zach Pollack. Samson developed pizzas at David Myers’ Pizzeria Ortica in Costa Mesa. (Ricardo DeAratanha / Los Angeles Times)
Chickpea panelle with lemon and ragusano, a southern Italian fritter, fried to a warm gold but creamy inside. (Ricardo DeAratanha / Los Angeles Times)
Advertisement
The wood-fired Margherita pizza is made with tomato, mozzarella, basil and extra-virgin olive oil. (Ricardo DeAratanha / Los Angeles Times)
Bartender Sean Hines pours wine for, center to right, Jen Leung, Tammy Fong and Jennifer Kim. The restaurant is down a few steps from Pico Boulevard, beneath Ricardo Zarate’s new Picca restaurant. (Ricardo DeAratanha / Los Angeles Times)
Squid ink fusilli lunghi is flavored with pistachios, bottarga and mint. (Ricardo DeAratanha / Los Angeles Times)
Whole grilled orata, with almond, wild fennel and currant acquasale. (Ricardo DeAratanha / Los Angeles Times)
Advertisement
Sheep’s milk yogurt panna cotta is very sweet, made with thyme, honey, almond amaretti and blood orange. (Ricardo DeAratanha / Los Angeles Times)
