Jump to
Press alt + / to open this menu
Photos
Videos
Address to the Haggis
4
14
Presentation Of The Haggis
9
2
Prepping Spare Ribs For The Smoker
11
Posts
Image may contain: food
Mario DiBiase is with Alessandra Bianco and VincenzoAmalia Cristiano.
August 7Instagram

Papadella Ragù di Cinghiale

Recipe:

1 cousin that married a woman from Basilicata that knows how to make homemade pasta and has a brother that hunts wild boar

...

1 plane ticket to italy

Several bottles of red wine.

Shake well.

#wildgame #italian #traditional #recipe #love #famiglia #foodporn

See More

Mothers day is just around the corner. Make a reservation for the most special person in your life

No automatic alt text available.
Posts

We are accepting Valentine's Reservations. Please call or email the restaurant to make yours.

Image may contain: text
Sotto Voce Restaurant updated their profile picture.
January 30
Image may contain: 1 person, wedding, child and outdoor
Sotto Voce Restaurant updated their cover photo.
January 30
Image may contain: plant and food

Sorry Folks, If you have not made a reservation, there is always next year.

This Years Burns Dinner is Officially SOLD OUT.
This is the largest turnout for our favorite yearly event.

No automatic alt text available.

The die has been cast....
I decided to go a smokey route th8os dinner.
We all know Laphroaig 10yrs and its heavy peat and smoke, but I wanted to introduce the rest of the Islay distillers line. Its not your grandfathers scotch any more.

The pairings are as follows:

...

Soup course
Lapghroaig Quarter Cask 48% ABV - the nose the sensation is toffee and caramel, caused by the vanillas and tannins of the American oak, plus a dryness from the wood oil. The finish is long and alternates between this sweetness and smoke

Address To The Haggis
30 yr Laphroaig limited 53.5% ABV - Nose: Mandarin and mango rise to the fore tempered by toasted almond and coconut. Aromatic peat oils are interwoven, appearing as cedar, wintergreen and smoked sage.
Palate: A superbly oily mouth feel with orange peel, vanilla and coriander leaf, in a cedar cigar box alongside wild root ginseng.
Finish: Long and complex with lingering pulpy stone fruit and chewy green hand-rolled tobacco.

Haggis course
Laphroaig 10 yr Cask Strength 56.6% ABV - Nose: Very powerful, "medicine", smoke, seaweed and ozone characters overlaying a sweetness
Finish: Long and savoury

Prime Rib Course
Laphroaig Lore 48% ABV - Nose: Rich and smoky with seaside minerals with a hint of ash and bitter chocolate drops. Vanilla follows with oily unroasted chestnuts and a hint of fudge with a malty sweetness. A drop of water adds a creamy clotted cream note with fruit appearing in the form of unripe citrus in a flan glaze.
Finish: Short dry finish and a long sweet aftertaste

Dessert
Laphroaig Triple Wood 48% ABV- NOSE: At 48%, straight from the bottle, the initial flavour is quite sweet with a gentle mixture of sweet raisins and creamy apricots with just a trace of the dry peat smoke at the back, the smoother nutty flavours combine all these flavours into one smooth, syrupy whole. With a touch of water the peat smoke comes to the fore and masks the gentler fruitier notes. Even with the maturation being carried out in 1st fill bourbons, quarter casks and sherry butts, the intense bonfire ash smell of the earthy peat cannot be masked
Finish: Mouth filling and extremely long but balanced by the sweet smooth caramel taste

See More
Image may contain: drink
Image may contain: drink
Sotto Voce Restaurant to 2017 Burns' Dinner

We will be raising a dram to the haggis with this wonderfully smokey 30yo expression from Laphroaig.

Laphroaig single malt from Islay aged for three decades. T...wice matured in bourbon casks, expect this peated whisky to be complex, rounded and absolutely full of flavour.

The bottle is beautifully presented in a wooden case.

Tasting Notes

Nose: Mandarin and mango rise to the fore tempered by toasted almond and coconut. Aromatic peat oils are interwoven, appearing as cedar, wintergreen and smoked sage.
Palate: A superbly oily mouth feel with orange peel, vanilla and coriander leaf, in a cedar cigar box alongside wild root ginseng.
Finish: Long and complex with lingering pulpy stone fruit and chewy green hand-rolled tobacco.

Alcohol % : 48%

See More

Our Burns Dinner is quickly booking up. We have a few spots left so call or email the restaurant if you want a fat slice of this.

Note: if you want to enjoy the revelry and food but want to stay lighter with the beverages, we offer a wine flight in place of the scotch flight.

#burnsdinner #burnssupper #primerib #scotch

Image may contain: food

Burns Night Dinner
Join Sotto Voce and The Brooklyn Whiskey Society for a fun night of Premium Single Malt Scotches, Succulent Prime Rib and Haggis.
Come celebrate the birth, life and times of Scotland's Favorite Son - Robert Burns.

And Single Malt Scotch Pairing ~$130.00...
7:30pm Wednesday , 25 January 2017

Cullen Skink
Smoked Haddock Chowder

Pairing - Lapghroaig Quarter Cask 48% ABV
Nose: the sensation is toffee and caramel, caused by the vanillas and tannins of the American oak, plus a dryness from the wood oil. The finish is long and alternates between this sweetness and smoke

Presentation of the Haggis
Accompanied by Scottish Pipes
Followed By A Reading of “Address To a Haggis”

Pairing– 30 yr Laphroaig limited 53.5% ABV
Nose: Mandarin and mango rise to the fore tempered by toasted almond and coconut. Aromatic peat oils are interwoven, appearing as cedar, wintergreen and smoked sage.
Palate: A superbly oily mouth feel with orange peel, vanilla and coriander leaf, in a cedar cigar box alongside wild root ginseng.
Finish: Long and complex with lingering pulpy stone fruit and chewy green hand-rolled tobacco.

Haggis, Chappit Tatties & Bashed Neeps
House Made Haggis with Mashed Potatoes and Turnips

Pairing – Laphroaig 10 yr Cask Strength 56.6% ABV
Nose: Very powerful, "medicine", smoke, seaweed and ozone characters overlaying a sweetness
Finish: Long and savoury

20Hr Slow Roast Prime Rib
To Be Served Medium to Medium-Rare
Served With Charded Vegetables

Pairing – Laphroaig Lore 48% ABV Nose: Rich and smoky with seaside minerals with a hint of ash and bitter chocolate drops. Vanilla follows with oily unroasted chestnuts and a hint of fudge with a malty sweetness. A drop of water adds a creamy clotted cream note with fruit appearing in the form of unripe citrus in a flan glaze.
Finish: Short dry finish and a long sweet aftertaste

Tipsy Lardi
Fruit Trifle
Whipped Cream, Whisky & Honey Soaked Pound Cake , and Fresh Fruit

Pairing –Laphroaig Triple Wood 48% ABV
Nose: At 48%, straight from the bottle, the initial flavour is quite sweet with a gentle mixture of sweet raisins and creamy apricots with just a trace of the dry peat smoke at the back, the smoother nutty flavours combine all these flavours into one smooth, syrupy whole. With a touch of water the peat smoke comes to the fore and masks the gentler fruitier notes. Even with the maturation being carried out in 1st fill bourbons, quarter casks and sherry butts, the intense bonfire ash smell of the earthy peat cannot be masked
Finish: Mouth filling and extremely long but balanced by the sweet smooth caramel taste

Call or email for reservations:
225 7th avenue Park Slope, Brooklyn 11215
Tel. 1.718.369.9322 Email SottoVoceRestaurant@gmail.com

See More
JAN25
Wed 7:30 PM ESTSottovoceNew York, NY
18 people interested

Bottomless Brunch is a big deal at Sotto Voce, that's why we are doing it all New Year's weekend and this monday too!

Call 1.718.369.9322 for reservations.

Image may contain: food

Sotto Voce will be open
Christmas eve
Christmas day
New Years eve
New Years day

...

Join us

See More
No automatic alt text available.

Turkeys are in the oven, cranberries ar poppin on the stove. Come on down and join us for thanksgiving.

Image may contain: food and indoor
Image may contain: food

On special

Image may contain: food
Mario DiBiase is at Sotto Voce.

Homemade Malfatti with Oxtail braised in Chianti.

#italian #foodporn #special #recipes #pasta

Tonights special Pasta

Image may contain: food
Mario DiBiase is at Sotto Voce.

Braising Oxtail for tonights special:
Malfatti con Sugo Di Coda
Malfatti with Braised Oxtail

#italian #foodporn #specials #recipe #beef #pasta

Image may contain: food
Mario DiBiase is at Sotto Voce.

Housemade Saffron Tagliatelle with sundried tomato, fresh basil and Grana Padano
On special at Sotto Voce

#Italian #foodporn #pasta #recipes #granapadano