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Review

Sotto Sotto

$$$$
Written by

Just like automatic drive, wireless internet, or boxed wine, when things have been around for as long as you can remember, you start to take them for granted. The same can be said about Sotto Sotto, an Inman Park Italian spot that opened in 1999, long before the neighborhood was packed with great restaurants. And because of that, you might’ve forgotten about how consistently good it is.

This place isn’t trendy or hip in any way, but it’s not trying to be and that’s exactly why we like it. You could easily come here for a low key date on their private patio, but you can also bring your parents or grandparents when they visit. Whoever you come here with, though, make sure to split a few of their 13 different homemade pastas, like cheese tortellini with artichokes and mushroom tagliatelle, along with some antipasti dishes and the whole roasted fish or veal chops from the secondi section. They also have one of the largest selections of Italian wine in the city, which the experienced staff will happily walk you through and which makes any trip to Sotto Sotto a little more memorable.

Food Rundown

Carpaccio Di Manzo

This carpaccio is made with sliced beef tenderloin, and covered in fresh parmesan, capers, lemon, and olive oil. There’s nothing innovative or deconstructed about it, and that’s exactly why you should get it.

Tagliatelle Ai Funghi

This tagliatelle is made with a light garlic cream sauce and large pieces of earthy mushrooms, and one of the must orders when you come here.

Costoletta Di Vitello

This center cut veal chop is roasted over oak chips and served with mushrooms and soft rosemary potatoes, and it’s just as satisfying as you’d think it would be.

Salmone Arrosto

This is a very fine roasted piece of salmon and if you’re with someone who always orders salmon when you go out, then they’ll probably like this version too. It’s served with a simple arugula salad and topped with lightly cooked peas that make it a refreshing contrast to all of the pasta.

Panna Cotta

This panna cotta is served with 12-year-aged balsamic vinegar that offsets the sweetness of the vanilla cream. If you have any room left after dinner, get this.

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