Cari Amici,
I'm having so much fun in the kitchen I didn't realize how much I missed my creative side.
I have a great crew; they listen to suggestions and are focused on perfection. We are thrilled seeing our customers come back to Sotto Sopra over and over again, enjoying the food and atmosphere.
The final destination is very clear to me. I want to have the absolutely best Italian food in Baltimore! My 3 star Michelin training in Italy and in London is now paying off with our commitment to paying attention to the tiniest details.
It will be a tough road for my collaborators; my wife already is suffering the consequences of my 18 hours days in the kitchen. It's tough on loved ones when you are that committed. Hopefully you will see this tremendous effort when you dine here at Sotto Sopra.
Yes the menu is more expensive because good, organic food, well prepared, costs twice regular products and labor has to be paid well in order to get the motivation necessary to achieve great results! This is about our health and and to a certain degree I think hospitals get too much of our money for poor decision we make day in and day out. We (few of us sadly) are in business to make honest, good, organic food that should make you feel better.
By the way, I forgot this is Thanksgiving month. I want to thank you all of you for reading my newletter and for supporting my restaurant. I know how much you have to work for those dollars and I'm grateful you decide on occasions to leave some on my restaurant tables. That's why I'm back in the kitchen, to make sure you are really happy about your visit to Sotto Sopra. Happy Thanksgiving to you and all your loved ones!
On another note we will have another cooking class with Christian deLutis (one of my favorite chefs in the city and a mentor) this month. I'm waiting on a date.
I will also hold a concert with Elio Scaccio on December 5th but it will be done different. There will be a $ 5 cover charge with open reservations between 5.30 and 8.30 and our ala carte menu. I realize that some people may have been left out because of price or limited choice on pre-fix. This way all can enjoy a nice night out!
Don't miss the up close and personal video below of Ferran Adrià of El Bulli and a look at his biography by Colman Andrews. What a passionate man, chef - amazing!
Love you all!
Riccardo, Monika, piccola Amelia & Sotto Sopra staff
For November think:
Wagyu beef cheeks, ossobuco, duck ravioli,foie gras stuffed gnocchi, white truffle, pumpkin sacchetti with sausage, parsnips, turnips, quails, sweetbreads, beets, short-ribs, Muscovy duck confit, curried sauerkraut.
