Sotto Sotto exudes old world Italian charm, with rustic walls of cracked stucco, dark woodwork and exposed brick. Housed in a former brick storefront, some of its accoutrements are even imported directly from Italy, such as its white china, blue-bottomed glasses, barstools and contemporary seating. Enormous windows face the street activity of progressive intown, and the tables in this cozy, upscale trattoria are close together, lending to an intimate and lively atmosphere. Its energetic vibe is heightened by the hustle and bustle coming out of its open kitchen, from which an authentic wood-burning oven wafts delicious scents over the diners. For quieter conversation, opt for a table away from the kitchen.

Sotto Sotto is a neighborhood hot spot, and draws a trendy, young crowd. Service is helpful, although due to its popularity it can be a long wait to get a table. There is also a little bar in the back where you can enjoy a few drinks. The menu changes seasonally, with its signature hand-rolled pastas in nearly a dozen varieties, and its expertly prepared risottos, both made fresh daily. The portions are generous and the flavors are robust. Choose from an eclectic variety of appetizers, such as the generous antipasto platter, Bufala e Peperoni with roasted red bell peppers, buffalo mozzarella, anchovies and capers, the Cape Sante seared jumbo sea scallops over warm truffled white beans, the Bresaola Della Valtellina air-dried beef with arugula, or the Vitello Tonnato chilled poached veal with tuna anchovies and caper sauce. They also offer an olive oil tasting.

Entrées are creative and original, and specialties include the Pesce Arrosto wood-roasted fish over roasted potatoes and spinach, tortelli di Michelangelo pasta pockets with minced veal, chicken and pork, Risotto with frutti de mar, Ravioli Melanzane with eggplant-walnut puree topped with tomatoes and basil, tortellini with roasted eggplant, crisp baby chicken or pheasant over Tuscan white beans, lasagna Bolognese, spaghetti del Pescatore with shrimp, scallops, muscles, clams, squid and baby octopus in a tomato broth, Tagliatelle ai Funghi with porcini and wild mushrooms, risotto Mantecato with shellfish, shrimp and orange rice, three-cheese risotto, spaghetti carbonara with pancetta and egg yolk, spaghetti bottarga with sun-dried mullet roe, and creamy asparagus risotto. Desserts shouldn’t be missed, like the marscapone cream and rum soaked amaretti cookies in a martini glass, exquisite panna cotta custard with caramel, inventive Valrhona chocolate soup with hazelnuts, sweet croutons and whipped cream, and a selection of gelatos and sorbets.