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Daily Dish

Sotto celebrates Easter with nose-to-tail lamb menu

By Betty HallockDeputy Food Editor 
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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.

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

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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