Saturday, February 25, 2017

An evening with world-renowned pianist - Peter Beets

 Peter Beets, World-Renowned Pianist
“Chopin meets the Blues”
Sotto Sopra Restaurant - 405 N. Charles Street - Baltimore, MD 21201
Thursday, March 16th
Open Reservations: from 5 pm to 9 pm
410 625 0534
 $15 cover charge per person plus entree order from our ala carte menu

It is with great pleasure that we announce, for one night only, the internationally-acclaimed jazz pianist Peter Beets will be performing at Sotto Sopra Restaurant on Thursday, March 16th from 6 pm to 8:30 pm. - one performance only! Beets is regularly featured at major concert venues and international jazz festivals.

 The Dutch-born pianist will be playing limited engagement concerts in the US, on the East Coast: New York, Philadephia and in Baltimore at Sotto Sopra. The theme will be "Chopin meets the Blues," a take on his album, Chopin meets the Blues Live.

We will be serving our regular ala carte dinner menu and offering open seating between 5 pm to 9 pm. There will be a $15 cover charge per person along with a required entree order from our ala carte menu. Seating is limited to 100 guests for the evening.
Listen to Peter Beets
Facebook: @PeterBeetsNL  Twitter: @PeterBeets
Cost per Person:  $15 cover charge per person plus entree order from our ala carte menu
Reservations required: (410) 625-0534
Sotto Sopra Restaurant - 405 N. Charles Street - Baltimore, MD  21201
(410) 625-0534

Guest Chef Tayfun Abuska Dinner

5 Course Guest Chef Dinner
Wednesday, March 22nd
Two Seatings: 5:30pm - 6 pm / 7:30pm - 8pm

RESERVATIONS: Be sure to specify that your reservation is for the Guest Chef Dinner
(410) 625 0534

Second in our series of Guest Chef Dinners Sotto Sopra is highlighting Chef Tayfun Abuska, a Turkish native who started working at an early age at the Izmir Palmiye Hotel, transitioned to the 5-Star Ankara Hilton Hotel and continued to work for the Swiss Hotels. His culinary path has taken him through the French Embassy to the United States in 2008, where he worked for the Four Seasons Hotels in Wyoming, California and here in Baltimore. A stint at Michael Mina’s Pabu Japanese Restaurant working with Chef Jonah Kim has inspired his penchant for Asian dishes which is apparent in his Guest Chef Dinner’s menu.

Recently, Chef Abuska has been working in Washington, DC as the sous chef at MalMaison, Ottoman Taverna and currently with Chef Jonathan Dearden at Kimpton Hotel – Radiator Restaurant.


Amuse Bouche
Uni Kimchi, Red Beet Nest, Nori Chips, Trout Roe, Quail Egg
Calabrian Cauliflower
Cauliflower, Shishito Peppers, Crispy Brussels Sprouts, Piment d’Espelette
Hamachi Crudo
Hamachi Crudo, Avocado Mousse, Cara Cara Orange, White Soy, Yuzu, Jalapeno
Uni Butter Dashi, Scallops, Shrimp, Asian Pear, Egg, Oyster Mushrooms
Pan Seared Tilefish
Seared Tilefish, Sunchoke Puree, Baby Leeks, Veloute Espuma, Trumpet Mushrooms, Sunchoke Chips
Hibiscus Panna Cotta
Pomegranate Seeds, Hibiscus, Buddha’s Hand

$65 Per Person
(excludes beverages, tax and gratuity)

Two Seatings:  5:30pm-6pm / 7:30pm-8pm
Reservations: Specify it is for the Guest Chef Dinner – (410) 625-0534 

(410) 625-0534 –

Tuesday, February 14, 2017

A very special Opera Night

Sunday, March 5th
5:30 pm to 7:30 pm
410 625 0534 - reservations

On Sunday,March 5th, Sotto Sopra has planned a special evening for you. Enjoy a taste of our Northern Italian cuisine from our ala carte menu along with live Opera Performances throughout the evening for a mere $10 cover charge per guest.. We are accepting open reservations for dinner and the show from 5:30 pm to 7:30 pm. For too many years to mention, Sotto Sopra' has been the venue for our successful, well attended monthly Opera Night along with a five course dinner but on this night, you can order off the menu. If you have never attended we hope you will sample the experience on this very special evening.  Come in for fine Italian cuisine, the live Opera performances throughout dinner and a memorable evening with that special someone. Call for reservations 410 625 0534.

We are also offering our prix fixe menu for Opera Night March 19th - $58 per person plus tax and gratuity.

Carnivore's Delight - Meet the Butcher Demo and Dinner

Carnivore’s Delight
Tuesday, March  21 2017
25 Seats Only
Event starts 6PM / Ends approximately 7:30PM

Guaranteed Reservations – Contact Dara Bunjon / 

We hope you carnivores can join us for a very special evening, exclusive with only 25 seats to be had. Grab your spot for an evening with the founder of Fells Point Meats, Erik Oosterwijk, who will inform you on various trending cuts of meats and his favorites.  We will grill the meats for all to enjoy, I’ll throw in a couple glasses of wine – no one will walk away hungry that is for sure. 

Rising commodity prices, particularly for beef, and a general sense of culinary adventure, are opening the door in terms of both supply and demand for relatively new or less frequently utilized cuts of meat, such as the teres major, or shoulder tender.

Sotto Sopra’s owner/chef Riccardo Bosio reflects, “Erik has been my butcher since I, as a young chef, landed in America over 20 years ago.” Erik Oosterwijk was born and raised in Holland.  He grew up in his Dad’s butcher shop, watching the professionals at work.  Erik knew from age 12 that he wanted to be a butcher.  That was truly the only thing he wanted to do – it was his real passion and still is, to this day.  He later attended butcher trade school in Holland where he would hone his skills. He eventually immigrated to the United States in 1982, at 20 years old to work for a meat wholesaler in Washington, DC.

In 1988, Erik opened the Fells Point Meat Market, a small butcher shop in a 300 sq ft space in Baltimore’s historic Broadway Market.  In 1991 he was recognized as the “Best Butcher” in Baltimore (City Paper, “the Best of Baltimore”, 1991) In 1993, Leo Pruissen, also a skilled butcher from Holland, later came on board as Erik’s partner, combining their talents and exceptional craft for meat cutting.  (Leo and Erik met when they were both working for the food wholesaler in DC.)

Erik and Leo later expanded the business from a small retail shop to a full service wholesale meat business.  As experienced butchers and ambitious businessmen, Erik and Leo established Fells Point Wholesale Meats. Rapid growth and a thriving restaurant trade created the need for more room with Fells Point Wholesale Meats expanding to locations in Little Italy, then Carroll Camden and now Morell Park in Southwest Baltimore with a modern, state of the art 50,000 sq foot production facility. Fells Point Wholesale Meats has flourished with Erik and Leo becoming well known in Baltimore, Washington DC and Virginia for the quality of their meats, the custom cuts they produce, and the dedication to their craft.

Today, Erik and Leo continue to oversee every step of their operation.  They have stayed true to their roots training a new generation of butchers, with a blend of modern technology and Old World craftsmanship.  This duo remains dedicated to providing their customers with fresh, custom cut meats and a variety of other food products. Their commitment to quality, service and consistency has never wavered.

$50 per person
class, meat sampling & a couple glasses of wine
(Excludes all other beverages, tax and gratuity)

Guaranteed Reservations: Contact Dara Bunjon