BBE Presents: Citi wide Dish Fest
Photo credit: Sauce|LA
Maybe you’ve already enjoyed Steve Samson and Zach Pollack’s house-made pastas at this romantically moody, Southern Italian favorite, but have you tried their signature rigatoni with chicken liver ragu? Now’s your shot. The dish aptly captures the restaurant’s handcrafted, nose-to-tail ethos—Sotto has their chickens delivered whole, and and celebrates all the rich flavorful parts. Pleasantly chewy, ridged pasta tubes are made in-house and tossed in a savory ragu that includes seared livers, dried porcini mushrooms, Marsala, sage, and butter. Sotto finishes the plate with lemon juice, tangy mosto cotto—cooked grape must—and fresh-shaved Podda, a sharp, aged Sardinian cow and sheep’s milk cheese.