Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Sotto celebrates Easter with nose-to-tail lamb menu

March 23, 2012 |  2:02 pm


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.


Jonathan Gold talks birria on Taco Tuesday

Hey, what's under those bunny ears?

Test Kitchen tips: Asparagus 101

-- Betty Hallock

Photo credit: Ricardo DeAratanha/Los Angeles Times