Does anyone have plans to try the new restaurant from Sotto chef Steve Samson? Soft opens in a few days apparently. We have a reservation for Saturday night. I have been looking for an online menu in anticipation, but cannot find one yet. Perhaps by the June grand opening they will circulate one.
I will report back this weekend regardless.
Update:
I made a reservation. More on the food in the times:
We should have a full menu soon on Eater, probably tomorrow early. Stay tuned.
And no one is talking about Slanted Door opening up next door - Which speaks volumes about the great direction L.A. is headed.
Hi -
Iâm always curious about your food brain. What does that tell you?
Thatâs because Pham will be lucky to have it ready by the end of the year.
Yeah, looks like itâs been on âmost anticipatedâ lists since '15. The website is up 
.
How is Slanted Door? Never been.
Today? It reminds me of Melisse.
Classy but stale?
FIFY
Actively bad. $35 shaking beef, shrimp dishes that are more onion than shrimp, no heatâplace is one of the mist pure tourist traps in SF.
this place looks really interesting, looking forward to checking it outâŚbut only after I hit up FELIX again 
Thanks!
foâsho
Went to Felix last night, it was amazing. I think Rossobluâs gonna be awesome. canât wait.
this lil piggie got spit roasted and this lil piggie 
ate it for fucking dinner
dry aged prime beef cruda - summer truffle, parmigiano reggiano, aged balsamic, mother-in-lawâs tongue crackers
The beef was fine, but the summer âtrufflesâ had zero aroma and zero flavor, I think my paper shredder could have made something with more flavor and cheaper too.
tortellini in brodo - pork, chicken, mortadella, prosciutto di parma, parmigiano reggiano, beef and chicken broth
Pasta had a great chew but unfortunately the filling was drier than a camelâs fart. Broth was fine.
tagliolini - seppie, english peas, summer onions, tomato
Taking my first bite, the pasta was thin with not much chew and the sauce was too acidic. But eating it with the sweet english peas really balanced out the whole dish, really good. I just wish there was more cuttlefish.
grilled santa barbara spot prawns - roe, bread crumbs, parsley, romagnola olive oil
The prawn was perfectly cooked with a great char from the grill, delicious.
spit roasted suckling pig - salsa rose
Highlight of the night, one of the best pork dishes Iâve had in awhile. Super crispy skin and the meat was so tender bill withers wrote a song about it. My cut came with about 6 ribs, skin, loin, and some belly meat.
blood orange sorbetto
toto
Thanks for the report back @PorkyBelly. Sounds rather mixed, but then again we (and our friends) have always found hits and misses at Sotto as well, so itâs not surprising. Their pastas donât seem to be the highlight here.
Yeah, unfortunately not everything was a hit but the grilled items made up for it. It was their opening night and I think theyâre still in the âsoftâ opening stage so i donât want to be too hard on them. I hope theyâll have something on the pasta menu as good as the chicken liver rigatoni at sotto.
