AJC Fall Dining Guide - 2004
John Kessler's Top 50

October 7, 2004
The noisy, crowded setting and spare, a la carte menu do not make Sotto Sotto everyone's idea of a great Italian restaurant. But we like the high-impact vibe as much as the flawless risotti flavored with shellfish or caramelized onions and aged balsamic. The salad of roasted peppers, anchovies and mozzarella showcases the best ingredients, and pastas ranging from spaghetti with bottarga to a free-form lasagna are the stuff of cravings. The entree list is short - really there if you have to have a steak or whole fish - but Sotto Sotto is best when you feel like eating light. A sound engineer has helped with the blare, but this is still not a restaurant for quiet conversation. 5:30-11 p.m. Mondays-Thursdays; 5:30 p.m.-midnight Fridays-Saturdays. $$-$$$.