Craig Towe
Sotto | Los Angeles | March 2017
FEATURED DISHES
Scallop Crudo. Grapefruit, Fennel, and Serrano Chiles
Delicata Squash, Parm Fonduta, Lemon Zest, Black Pepper, Thyme, and Watercress
Baby Japanese Sweet Potatoes, Brown Butter Aioli, Fried Capers, Ricotta Salata, and Fried Rosemary and Sage
Squid Ink Garganelli, Dungeness Crab, and ‘Nduja
Photography by Briana Balducci
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