Earlier this week, on a balmy August evening, some of New York’s most esteemed members of the press gathered under one roof for the Sotto 13 Pre-Fall Dinner Party.
Nestled discreetly on 13th Street, between Sixth and Seventh Avenues, Sotto 13’s inviting outdoor patio embraces guests and welcomes them to this quaint, charming restaurant.
With vaulted ceilings, an impressive skylight and gracious staff, Sotto 13 is the perfect place for brunch, lunch, dinner or even an after-work drink with friends.
When members of the press arrived, refreshing watermelon margaritas and rum cucumber cocktails were served and they were quite thirst-quenching as well as delicious.
The Social Italian style dining experience encouraged guests to get acquainted and share in conversation while sampling each savory item served. It was a pleasure meeting two writers from Honest Cooking and an Epoch Times journalist, sharing interesting stories and dished on their favorites engaging us with lively conversation.
Sotto 13 Top picks kicked-off with with the Chickpea Fries served with sun-dried tomato pesto. This unique appetizer had the texture of polenta with a light-airy, yet tangy flavor.
The garlic shrimp turned out to be one of my table’s favorites, with the perfect blend of fresh garlic and herbs, this dish went fast and left us wanting more!
A second favorite was the Wild Mushroom Pizza with Truffle Oil, Ricotta, Mascarpone, Chives and Bel Paese, this was incredible and what I would highly recommend if one had trouble deciding what to order. The Mushroom Duxelle pizza was delicious and superb!
The Wood Oven Roasted Cauliflower was the perfect fall vegetable. It was quite tasty, buttery and went well with the Little Neck Clams in spiced broth.
The clams were garnished with shreds of zucchini and also went fast. Our table finished these in less than five minutes!
For dessert, four wood-fired dessert pizzas were served. Nutella Smores with caramelized marshmallows and graham crackers as well as Calzone Dolce with sweet cream and seasonal fruit were the first two served. The Poached Pear and Gorgonzola with candied walnuts and honey was my personal favorite and the Fruitti di Bosco with Berry Compote and Vanilla Custard also was served.
For more information, hours and entire menu, please visit: http://www.sotto13.com.