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Sotto celebrates Easter with nose-to-tail lamb menu


On Easter Sunday (April 8), chefs Steve Samson and Zach Pollack of Sotto will offer a special nose-to-tail lamb menu, channeling, as they do, the traditions of southern Italy. Dishes include Sardinian pane frattau with livers and cardoons; tongue with fregola, salsa verde and olives; and grilled leg of lamb with egg, lemon and artichokes. They are available a la carte and are priced at $15 to $18.  

To complement the dishes, Sotto has a new wine list curated by wine director Jeremy Parzen, featuring "both classical and radical" winemakers from southern Italy and the natural winemakers of Northern California. Dinner only, call for reservations.

9575 W. Pico Blvd., Los Angeles, (310) 277-0210, www.sottorestaurant.com.


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Photo credit: Ricardo DeAratanha/Los Angeles Times

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