It is not a perfect comparison but Ronan is definately Sotto-esque.
Full bar, Neapolitan wood burning pizza oven, a highly respected hunk of pork.
Sadly, no pasta or Southern focus…but it is a balm to those of us who loved Sotto.
Went last night
Grilled Chicken Parm - very tasty (not fried, the crunch comes from a topping of toasted cheese). I wanted the Pork Chop animal style.
No Picture…dove into it too fast I guess.
Special - Calzone with steak and “french dip” - really, really good.
We almost got that (with bottarga) - actually we ordered it, then saw the calzone being delivered to another table and changed up (no one told us about the calzone, a non-menu item last night).
Very good. The pizza was very Sotto. Didnt realize we ordered one with honey. It was very good but I am not a huge honey on pizza fan. The sea bass was fantastic and the pork chop was very good. Fennel crusted but a bit different than Sotto. It would be impossible to serve a smaller drink without a thimble however. Still, as close to Sotto as you are going to find and pretty reasonably priced.
burrata, calabrian chili, garlic conserva, smoked salt
didn’t need the overpowering chili, really liked the garlic conserva to make your own garlic, burrata and anchovy toast. vampires and @Bookwich stay away.
wellington carpaccio - prime dry aged beef, house puff pastry, duxelles creme, wild arugula
this could have been great, unfortunately the beef was tough.
“the philippe” - french dip calzone, rare roast beef, french onion soup, hot mustard
Agree with @CiaoBob, this was great with the crispy crust, tender meat, melty cheese and sweet and spicy french onion dip and mustard. Come for the pizza, stay for the calzone. 14 inch chef’s knife for scale.
