Sotto Sopra: A Bit of Tuscany in Amagansett

Picante Pizza at Sotto Sopra.
Picante Pizza at Sotto Sopra. Photo credit: Courtesy Lawlor Media Group

Montauk vacationers have long indulged in day trips to the nearby Amagansett metropolis for dining, shopping and live music. In fact, for fine Northern Italian food, I’d happily drive there all the way from Sag Harbor! Last week my husband and I took an outdoor table behind Sotto Sopra on Amagansett’s Main Street. There we enjoyed a procession of well-executed dishes from a menu of antipasto, insalate, le pizza, primi piatti, pesce, carne and classic bisteccheria.

Sadly, there are few local wines on Sotto Sopra’s wine list, but happily Wölffer’s rosé and sauvignon blanc made the cut, along with a fine international selection.

Of course Husband started with a Hendrick’s gin martini, while I also began with an alluring liquid—the soup di giorno of creamy mushrooms, mushrooms, mushrooms, more mushrooms, truffle oil and tarragon. Such a flavorful—and generous—serving, I was shocked when I suddenly realized that I’d drained the bowl.

Husband found his three-olive martini “nice.”

I decided to continue mushroom foraging with my entrée, the Funghi Pizza with sautéed mushrooms, gobs of spinach, truffle ribiolina and a touch of rosemary. The wood oven we passed on the way in made me want to try the pizza. Upon my first bite, I thought, “This is one of the best pizzas I’ve ever eaten!” Somehow I managed to eat only a couple slices and save the rest for lunch the next day. Sotto Sopra provides sturdy pizza boxes for the strong-willed.

Husband was tempted to order the Tuna Tartare with its avocado mousse, but went with the Crab Cocktail, which he found “very fresh and tasty.” He followed that up with the Grilled Skirt Steak, served with arugula in a balsamic truffle vinaigrette. Our gracious server Alex warned us that all of Sotto Sopra’s meat is prime…wow, this was a great shirt steak, flavorful and very juicy. Alex suggested a house cabernet to pair with the steak—it had just the right amount of strength and body to do the job.

The local corn wasn’t in yet when we dined at Sotto Sopra—but it is now. By all means, ask for some Balsam Farms corn fresh off the cob and pan-roasted when you’re there.

We considered sharing an antipasto for dessert—the robiola crostini with its grilled figs, prosciutto, spiced walnuts and orange vinaigrette…but we settled on traditional dessert fare—hazelnut gelato for moi, a bowl of berries with cream for Husband. The Caramel Pecan Fudge Cake would have to wait—we’ll be back!

Sotto Sopra, 231 Main Street, Amagansett, 631-267-3695,

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