Six of us dined at Sotto and every single dish that was ordered was fantastic! We started with two types of bruschetta, the goat cheese with honey and the rapini with chickpeas and pecorino cheese. One was sweet and the other was savory, but both were excellent. Then, for the antipasti, we had the arugula salad with prosciutto and parmigiano and the polenta with a fried egg and parmigiano. I'm generally not a huge fan of polenta, but this is not your typical polenta. It was delicious, although I did prefer the arugula salad.
On to the pasta course. We ordered three different pastas and shared with each other to get the most variety. All of the pastas were cooked to a perfect al dente, which is difficult to find in many Italian restaurants these days.The cavatelli con rapini was more like a soup. It's very tasty with Italian sausage and chicken broth. The lumache all’amatriciana was tasty but a bit on the salty side. I believe it was from the guanciale,which is similar to pancetta but with a bolder flavor, and not due to the chef. Although it is difficult to pick a favorite of the three, the bavette con battarga did have a slight edge in my opinion. It was a perfect blend of flavors and textures with the Roma tomatoes, the slight heat of the habanero oil, and the light and crispy bread crumbs.
For our second main course, we ordered the 36 oz. porterhouse to share. It came with a mashed cauliflower dish that was flavorful and a sautéed kale that was cooked perfectly. I also recommend the donuts with the three different dipping sauces for dessert - a perfect way to finish a delicious meal.
Everything was excellent, including our server, who was perfectly willing to describe some of the dishes, answer our questions, and make recommendations. He was very knowledgeable and attentive. I only wish I remembered his name, so I could give him his due on trip advisor.