For those of you who haven't been to Sotto Sopra lately, or never--you MUST dine there in the near future. Ricardo Basio has outdone himself cuisine-wise and atmosphere-wise.
Hubby and I dined there recently. The service was very professional and not snobby--very warm and friendly. Knowledgable on all counts--with wine and food recommendations.
As far as the food--my husband's veal chop was out of this world. As good as any, even more spectacular, in comparison to other restaurants--i.e., Prime Rib, Fleming's, Oregon Grille. The accompanying vegetables were a nice addition. So many restaurants have made the vegetalbe selection purely a la carte and nothing delectable as what my husband had on his plate.
I grazed on chicken liver pate crostini and a fabulous eggplant timbale. The chicken liver mousse with duck sausage was very unique. The eggplant was only somewhat similar to the traditional eggplant parmigiana offfered in the standard Little Italy-type venues. This was a light, yet rich, rendition. The sauce was light and flavorfull, not a typical marinara or red sauce. It made all the difference.
The foccacia was as fabulous as ever. the addition of garlic, herb infused olive oil for dipping just made the bread even more appealing. I had to move the bread away knowing that I could have devoured the entire basket/bucket and would not have been able to feast on my entree selection.
This is one of Baltimore's best restaurants--not just in the Italian category, but all cuisine categories.
The attention to details on all counts made the dining experience just wonderful. Hope you Chowhounds heed my recommendation. FoiGras
Sotto Sopra Restaurant
405 N. Charles Street, Baltimore, MD 21201
1101 North Calvert Street, Baltimore, MD 21202
1201 Shawan Road, Hunt Valley, MD 21030