Dinner at Sotto Sopra

Dinner at Sotto Sopra

Sotto Sopra is a standout spot for dinner in the heart of Amagansett. Set on Main Street, this Northern Italian restaurant, featuring rear outdoor dining during the warmer months, serves exquisite, traditional dishes created by Executive Chef Fermin Jimenez. Sotto Sopra’s evokes a comforting, warm atmosphere paired with professional, knowledgeable staff. When my husband and I dined here this past Sunday evening, each staff member provided us with exceptional, genuine service which I find lately is very difficult to find.

Sotto Sopra’s finely tailored menu includes freshly baked bread and Italian style pizza, succulent steaks and chops, and whole-roasted fish. To note, their traditional wood-burning oven bakes incredible pizzas. These include The Picante Pizza, layered with peperoni and spicy sausage over ricotta cheese, the Primavera’s combination of sautéed vegetables, including dried tomatoes and mozzarella cheese, and my choice, the Funghi Pizzatopped with sautéed mushrooms, spinach, and robiolina.

To start, I chose the Robiola Crostini: grilled figs, spiced walnuts, Prosciutto, orange vinaigrette ($18). I really enjoyed this starter, the Robiola, an Italian soft-ripened cheese that looks similar to brie but tastes less pungent, was warmed to perfection on the crostini. I would have liked to see one or two more figs present on the dish. My husband had the Baked Clams Oregonata: fresh clams, seasoned bread crumbs ($17) which were very fresh and seasoned well.

Our entrees choices were Spaghettini a la Greco: shrimp, spinach, spicy arrabbiata sauce ($30), and mine was the Porco al Forno: grilled pork chop, sage and mustard mashed potato, poached raisins ($35). The Porco was a very memorable dish, as was the Spaghettini. My husband and I belonged to the ‘clean plate club’ that evening. Every bite was mouthwatering, and full of flavor. The sage mashed potatoes were a smart compliment to the grilled pork. We paired our entrees with glasses of Ferrari Carano, Sonoma County 2013 Chardonnay ($18), and Sebastiani, Sonoma County 2012 Cabernet Sauvignon ($16) respectively.

For dessert, we split the Triple Chocolate Mousse Cake, a fluffy, not too rich, sweet way to end our meal. We paired dessert with cappuccinos dusted with cinnamon. Another dessert that caught our attention was the Salted Caramel Tartufo, a popular choice among guests.

Dinner is currently served seven days a week beginning at 5pm.

http://www.restaurantsottosopra.com // 631-267-3695

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