405 North Charles Street
Baltimore, MD 21201
410.625.0534
|
|
|
|
|
PURCHASE GIFT CERTIFICATES
It can be in dollar denominations, for an Opera Night, cooking class or Chef for the Day. Let Sotto Sopra be your gift giving solution.You can order dollar amount gift certificates on line - Click HERE or for specific events please call at 410 625 0534 |
|
|
Cari Amici Miei,
"Altro mese, altra corsa" as we say in Italy. Another month, another run! That is to say that if time keeps flying by it will be Christmas in about 2 weeks!
Anyway, it was a really successful first 2 months between restaurant week, Valentine's Day and our special events. We thank you for your business and we are working our hardiest to make sure you have a wonderful experience at Sotto Sopra.
Before we forget, congratulations to Chris Aldridge, the winner of the Valentine's Day Contest. Chris won two tickets to
TOTEM by Cirque du Soleil and a $100 gift certificate to Sotto Sopra.
I'm aggressively tackling service issues this year in order to provide you with the best possible experience. Some of you know that when I begin a task I take no prisoners. Our servers have to memorize the 129 Cardinal Sins of Service by Chef Eric Rupert of Le Bernardin. This will be our guide to improve our service. My mission by year end is to rank in the top 5 service oriented restaurants in Baltimore. We love positive feedback but welcome constructive criticism. Let us know good or bad - it is appreciated. On another note, the complimentary valet 7 evenings a week has been an incredible success. Many of you have written to express your satisfaction and prompt service by our valet staff. This month we will be offering a number of exciting specials. We created a flat bread today with Iberico cheese, Clementines, sage and candied chestnuts - IT was orgasmically good! Madonna mia! Recently we created a raviolo filled with smoked tuna and an egg yolk served with a Parmesan zabaglione and white asparagus - guests couldn't stop talking about it. 2011 will be our best year, creatively speaking, in our long 16 years. Credit it to my baby girl Amelia, my successful resurgence from mid-life crisis or whatever else - I have never been this excited about cooking! If you haven't tried Sotto Sopra's food of late you should. We're not the only one's saying this, Baltimore Magazine voted Sotto Sopra the 2nd best Italian Restaurant in Baltimore. We're shooting for #1 for 2012. We wish you all the best. Ciao, 
Riccardo, Monika, and piccola Amelia
|
|
|
|
|
|
|
FREE VALET PARKING NIGHTLY
|
|
| Quote of the Month | |
"Health food makes me sick". - Calvin Trillin
|
|
|
|
|
COOKING CLASS
Sunday March 20th - 1 p.m. to 4 p.m.
Cyrus Keefer
Sotto Sopra's Chef du Cuisine/Research Chef
Chef Cyrus Keefer
You are cordially invited to attend the first of our cooking classes for 2011 at Sotto Sopra. Join us for this special demonstration class as our Chef du Cuisine, Cyrus Keefer teaches you a selection of dishes from this month's Opera Night menu. At the end of the class sit down and enjoy the afternoon's endeavors with a bit of wine.
Sotto Sopra Restaurant is pleased to introduce our Chef du Cuisine/Research Chef - Cyrus Keefer. As our Chef du Cuisine, he is using the latest concepts, techniques and trends from around the world to heighten your dining experience at Sotto Sopra.
Harrisburg bred Chef Keefer attended the Philadelphia Restaurant School, worked the finer restaurants at the Delaware shore - Dish, Eden, Nage, Redfin and Espuma as well as receiving 3.5 stars from Elizabeth Large for Brasserie 10 in downtown Baltimore. Along with our Executive Chef/Owner, Riccardo Bosio, Sotto Sopra is pleased to have this unique talent guiding our Italian cuisine.
COOKING CLASS AGENDA
· White Aspargus Soup
· Waloo Crudo (White Tuna)
· Tuna with Tuna Raviolo and Olivata Sauce
· Sharing cooking professional's secrets
· Tips and tricks to making show stopping meals at home
$65 per student
Guaranteed Reservations Required ~ Limited class size - 10 students
Call Dara Bunjon at 410 486 0339 or e-mail Dara at daracooks at gmail dot com
|
VIDEOS OF THE MONTH
 | Lady Pasta and the Annoying Orange
 | Why marrying a good speller is important.
 | | iPhone App makes popcorn! |
|
|
|
BENCHMARK WINE TASTING SERIES
Sangiovese Thursday, March 17th - 6 p.m. 
Benchmark: n. a point of reference from which measurements of any sort may be made. Join us at Sotto Sopra for our Benchmark Wine Tastings led by our sommelier, Christopher Clune. Each month, a specific grape variety will be selected. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world. March 17th, 2011: Sangiovese. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting. Put a little Italian in your St. Patrick's Day - everyone needs a little Italian $30 per person (tax and gratuity not included). Reservation only. Space is limited. 410-625-0534 Save the Dates April 21st, 2011. Chardonnay May 19th, 2011. Cabernet June 16th, 2011. Nebbiolo no other promotions or discounts apply |
AMELIA'S PICK
I love music, didn't mama tell you I love to shake my boody! Here is my pick for this month, it is apropos don't you think - Singing Pizza Elmo. I'm willing to go orange this month 
I'm pretty in pink!Amelia
|
OPERA NIGHT AT SOTTO SOPRA
Six Course Italian Dinner - Live Opera Performances
Sunday, March 27th, 2011 ~ 5:30 p.m.
Reservations Required - 410-625-0534
Goodbye to this miserable winter as hope springs eternal for a warmer and lovely new season. Our Opera Night's six course dinner samples an early spring selection of delectable edibles. Enjoy the voices of our performers as they perform an assortimento of long time favorite arias.Join us for a cozy romantic table for two or bring the family celebration.
marinated artichokes, porcini-celery vinaigrette, pea shoots
grapefruit, avocado, hearts of palm, black truffle mayonnaise
smoked tomato marmalade, lemon basil
Sunchoke Creamed Spinach Tortellini
lemon feta vinaigrette and mint
Pan Seared Tuna & Olive Fregola
melting red onions, tangerine syrup & lobster essence
Strawberry & Buckwheat Crespelle
candied pistachio- rhubarb,brown butter ice cream
plus beverage, tax and gratuity
Please call for your reservation at 410 625 0534
Future Opera Nights:
Sundays: April 10, May 22, June 26 & July 31st
no other promotions or discounts are applicable to this evening
|
|
FLOURLESS NUTELLA CAKE
Forgive us, we missed informing you about World Nutella Day in February. Nutella, the chocolate hazelnut spread is synonymous with Italy - that is where it was invented. Ms. Adventures in Italy, a blog of great note, is one of the founders of World Nutella Day. Follow this link HERE to the recipe for the flourless Nutella cake and to many, many recipes with Nutella. The blog site has multiple Italian recipes that might be of interest to you. The current post addresses gluten free food in Italy - www.msadventuresinitaly.com/blog/
|
|
CHEF FOR THE DAY
Nick Oben
Wednesday, April 6th ~ 7 p.m.
45 per person
Nick "The Greek" Oben learned the importance of good food early in life. His mother passed her love of cooking on to him along with her Greek heritage, and got him involved in the kitchen as soon as he could see over the counter. Family dinners lasted hours, with everyone talking about their day while enjoying heaping plates of food. In college, Nick kept things family-style and routinely cooked for friends and family, experimenting with recipes within his student budget.
Nick currently works as a software engineer, which keeps him busy but also helps stock his kitchen a little better than those college days! He continues to experiment with various ingredients and cooking methods, and maintains dreams of one day owning a restaurant of his own. In the meantime, cooking is one of his favorite ways to relax after work, much to the joy of his wife, Joyce, and friends. For family gatherings, homemade Baklava has been his responsibility for years, and he can't wait to share this family tradition
with you on April 6th.
MENU
Polenta Taragna with Escargots
Gnocchi with Lamb Ragu
crème fraiche / dill / mint
Golden Beet Sorbet
Branzino Filet
fennel-basil purée / grilled vegetable insalata / blood orange brown butter
Baklava
45 per person
(excluded - beverages, tax & gratuity)
Reservations are required - call 410 625-0534
|
|
MARYLAND FOOD BANK NEEDS VOLUNTEERS
The Maryland Food Bank is looking for volunteers to help us get much-needed food to hungry Marylanders. They are in need of multiple volunteers per shift to assist us with a variety of projects including the packing and sorting of food which will be distributed to our 600 agencies and feeding programs throughout the state of Maryland.
Their primary need for volunteers at this time is Monday through Friday from 9:00 - 12:00 PM & 1:00 - 4:00 PM. If you have time to volunteer with us, please contact Amanda DeBoy at deboy@mdfoodbank.org or at 410-737-8282 ext. 232.
Please help if you can. To learn more about volunteering with the Maryland Food Bank, visit their website's Donate Time page here.
|
CHARM CITY CIRCULATOR - PURPLE LINE
 Free bus transportation to and from Sotto Sopra is available on the new Charm City Circulator's purple line. Get off at Pleasant Street (stop 305) or at Hamilton Street (stop 306) coming up Charles Street. If you are traveling south on St. Paul Street get off at W. Mulberry Street (stop 316). |
|
Join our VIP's and get all the Sotto Sopra News |
| Sotto Sopra Restaurant's e-newsletter has been created, compiled and composed by Dara Does It-Creative Solutions for the Food Industry
|
|
|
