| Fun Videos |
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La Traviata in Food
The Olympics
Europeans vs Italians
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For Your Convenience
gift certificates can be purchased on line
Want to purchase one now! - Click on the certificate above. |
| Cooking Video |
Charred Octopus
For video & recipe
click on the photo |
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Sotto Sopra
Events Stay Updated |
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| Facebook |
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Become a fan of Sotto Sopra Cucina Italiana
You'll find us in the Group Section. |
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Contact
Monika Pawlak-Bosio
Director of Sales & Catering
410-600-5511
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Restaurant Week Extended at Sotto Sopra
Monday, August 4th through Sunday, August 10th
3 Courses ~ $30.08 ~ Dinner
Sotto Sopra will be offering the regular dinner menu, Tuesday's Dinner with Daniela along with the Restaurant Week's dinner menu during the week of August 4th to August 10th.
Reservations are highly recommended ~ 410 625 0534
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Pazza Luna
Trattoria Italiana
check out our
baby brother |
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Theatre-Goer Specials
Friday & Saturday Nights
Pre-Theatre and Post Theatre Specials
Pre-Theatre Special
from 5:00 p.m. to 6:30 p.m.
Present that evening's theatre ticket
and
Receive 20% off Sotto Sopra's Dinner Menu*
Post-Theatre
from 10 p.m. to 11:30 p.m.
Present your theatre ticket stub
and
receive 50% off all Pasta Entrees*
*not applicable with other promotions, special menus and discounts
must present same day theatre tickets or stub
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First Thursday Wine Tasting
Thursday, August 7th
5:30 p.m. to 7:00 p.m.
Join us for First Thursday wine tasting on August 7th. This month we are featuring Rosé wines. Enjoy a lite munch with our antipasti and if you are still feeling peckish, stay for dinner and receive 20% off.
Wine Tasting
$25.00 per person*
a selection of rosé wines & antipasti
Stay for dinner after the wine tasting and receive 20% off our regular dinner menu.
Please call and let us know you are coming at 410 625 0534 or e-mail at ciao@sottosopra.us
(*tax and gratuity not inclusive)
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Ciao,
It has been pazzo (crazy) here at Sotto Sopra with the response to Restaurant Week. This past Saturday night broke the all-time record of guests served. Considering that we are a small restaurant we easily served over 1500 guests last week. It was important to us that you have a vast selection of our menu items to choose from and that the portions weren't dumbed down. Your positive comments and feedback made it all worth-while.
Chefs Bill and Elijah, along with our kitchen staff, have been working insane hours to make sure you had a good experience during Restaurant Week.
To all the new friends we made during Restaurant Week, benvenuti (welcome) to our Italian family and we look forward to seeing you once again. Come for Aperitivo Hour at the bar with discounted drinks and $10 pastas or join us for Italian Language and Culture Dinner Club held the 3rd Monday of every month. We have something for everyone in the family, even our NEW Family Night offering a $5.00 children's menu. Forget the babysitter, bring the children and have a good time.
Early in July, the Sotto Sopra Squadra (crew: chefs Bill and Elijah, Monika and myself) went to New York City for the International Fancy Food Show to check out culinary trends. It is also a great excuse to dine-out in the Big Apple. We enjoyed a very nice meal at dell 'anima (of the soul) in the West Village. We sat at the counter which is right on top of the chefs preparing your meal. We appreciated the chefs hard work but were glad it wasn't us in front of the hot stoves.
Dell 'anima's pastas should not to be missed. We also enjoyed their charred octopus. We discovered a video and the recipe for their octopus on the internet. Check out the link in the left-hand column.
Last week, in the food section of the Baltimore Sunpapers there was a feature story on our Daniela Useli and Executive Chef Bill Crouse was one of the chefs featured in B the Paper's restaurant week story.
In our Fun Videos section you will find a couple of your all-time favorites along with one on the Olympics. Capace di far ridere (good for a laugh).
Sotto Sopra Cucina Italiana is now on Facebook and you can become a fan of our group. Put up photos of your time at Sotto Sopra, follow events (it is hard keeping up with all of them), and reach out to us. My crazy P.R. gal, Dara, is posting all kinds of things - she's the administrator. So if you are on Facebook - check us out.
Basta! (enough) Come eat, drink, laugh and love and laugh some more.
Riccardo, Chef Bill and Monika
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Cold Herb Marinated Green Beans
Serves 6
2 Tb Fresh parsley
2 Tb Fresh chopped basil
1 ts Fresh oregano
5 Tb Red wine vinegar
2 Tb Finely chopped onion
2 Garlic cloves-peeled & crushed
1 lb Green beans
1/3 cup Extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste
Choose a large bowl enough to accommodate the green beans later and put In the parsley, basil, oregano and vinegar. Let steep for 10 minutes. Add the onion and garlic, mix and let steep for at least 30 minutes. Snap off the ends of the green beans, rinse them in cold water, and drop them into boiling salt water. Drain the string beans while still very firm. Add the warm green beans to the bowl and marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve the beans at room
temperature, adding the olive oil and salt/pepper to taste before serving.
Suggestions:
You can serve on a bed of radicchio or with sliced summer tomatoes. In the spring substitute the green beans with asparagus
Initial recipe by Marcella Hazan recipe from Marcella's Kitchen
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Family Night at Sotto Sopra
Thursday, August 21st
$5.00 Children's Menu
We are kicking off the Sotto Sopra Family Dining Night on Thursday, August 21st offering a $5.00 menu for children 10 years of age and younger. Save the baby sitter fee, pack up the children and enjoy an evening out with the entire family.
Children's Menu
plenty of noodles
&
more
Reservations are suggested - 410 625 0534
open reservations
Let us know what you would like on a family night. Your input is important - reach out and chat us up.
In the Works
We are toying with activities for the children, something food related.
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Dinner with Daniela
Sunday, August 5th ~ Open Reservations
5:30 p.m. to 9:00 p.m.
Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian "Sardinian" Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Menu. Read Daniela's story in July 30th's Baltimore Sun or click HERE MenuAntipasto
Cozze alla Marinara Mussels sautéed in marinara sauce, sun dried tomatoes, Italian parsley, garlic and crushed pepper Il Primo ~ La PastaLasagne Verdi Homemade spinach lasagna layered with smoked bacon, portabella mushroom, Italian cream, fresh Mozzarella and Parmigiano Reggiano Cheese Il Secondo ~ PesceTonno alla Carlofortina Fresh Tuna Steak marinated in fresh tomato, garlic and white wine sauce, served with mushrooms and radicchio carpaccio Il DolceCiambella al cioccolato e Rum Chocolate flavored round shaped "Pan di Spagna" dough with Rum, hazelnut and walnut $35.00 per person * (excludes beverages, tax and gratuity)
When placing your reservation, let us know that you will be partaking of Daniela's dinner.Call 410 625 0534 or visit http://www.opentable.com/ to reserve your table.
*other promotions and discounts are not applicable to this dinner
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Cooking Classes and Chef for the Day
Chef Bill Crouse Opens His Kitchen
Future Cooking Classes ~ Save the Dates
Sunday, September 14, 2008
Sunday, October 5, 2008
Sunday, November 2, 2008
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1 p.m. to 4 p.m.
For Your Information: I have scheduled dates on my calendar for future cooking classes. The classes have portions that are optional hands-on for those who wish to participate. We will be posting more detailed information in the future. Get the news fast if you sign up for our RSS feed at the Sotto Sopra BLOG.
Chef for the Day 
Love to cook, always wanted to work in a restaurant kitchen then you can become "Chef for the Day" at Sotto Sopra
Chef for the Day will come to work on a day that is mutually agreeable with Sotto Sopra's executive chef, Bill Crouse. Chef Crouse will access the skill set of the Chef for the Day and assign him/her tasks. Chef for the Day must be able to be on their feet all day and evening, they must be able to maneuver narrow stairways and be willing to work hard. Chef for the Day should wear rubber soled shoes and washable clothing.
Chef for the Day will enjoy a meal at the end of evening service.
Please contact Monika Pawlak at 410 625 0534 to purchase your Chef for the Day certificate.
"Chef for the Day" will be required to sign a liability release form.
Cost is $100 for a "Chef for the Day".
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Will & Monika
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