This Ohio Restaurant Is The Toughest Reservation To Get In February 2026 (But It’s Well Worth It)
Reservations at Sotto in Cincinnati book out months in advance, and for good reason. This underground Italian restaurant at 118 E 6th St has earned its reputation as one of the hardest tables to secure in Ohio.
The subterranean dining room glows with candlelight, fresh pasta gets rolled out in full view, and every dish that leaves the kitchen carries the kind of flavor that makes you understand why people plan their calendars around eating here. I finally snagged a spot after weeks of checking their website, and the meal delivered on every bit of hype.
The space feels like stepping into a rustic Italian basement where the cooking is serious but the vibe stays welcoming. If you can get a reservation for February 2026, grab it without hesitation.
The Underground Setting That Makes Every Visit Feel Special
Sotto translates to “under” in Italian, and the restaurant lives up to its name. You descend a staircase from street level on East 6th Street in downtown Cincinnati, Ohio, and suddenly you’re in a completely different world.
The dining room spreads out beneath the city with exposed brick walls, wooden beams overhead, and candles flickering on every surface. Real candlelight provides most of the illumination, creating shadows that dance across the rustic stone and making the whole space feel intimate and timeless.
An open kitchen sits at one end where you can watch the team work. The pasta station is visible from many tables, and seeing someone roll out fresh tagliatelle or fill cappellacci by hand adds to the experience.
The sunken bottle-lined cellar. in the corner holds bottles that seem to glow in the low light.
The atmosphere gets lively as the night progresses. Music plays at a volume that adds energy without drowning out conversation, though the room does get loud when it’s packed.
The noise level is the only real drawback to an otherwise perfect setting.
Cappellacci Di Zucca That Justifies The Wait
This pasta appears on nearly every review for a reason. The tortellini are small, delicate pockets of fresh pasta filled with roasted butternut squash and Parmigiano-Reggiano, then finished in nutty brown butter scented with sage and a touch of amaretti.
Each bite delivers sweetness from the squash balanced against the savory depth of the browned butter and herbs.
The pasta itself is rolled thin enough to be delicate but thick enough to have texture. It’s cooked perfectly al dente, with just the right amount of resistance when you bite down.
The filling is smooth and rich without being heavy, and the ratio of pasta to filling feels carefully calibrated.
Some diners find it almost dessert-like because of the squash’s natural sweetness. I found it worked beautifully as a primi course, especially when followed by something more savory.
The dish is rich, so sharing makes sense if you’re ordering multiple courses.
With 99 mentions in customer reviews, this pasta has become one of Sotto’s most talked-about dishes. It’s the kind of plate that makes you plan your next visit before you’ve even finished your current meal.
Short Rib Cappellacci That Rivals The Original
While the butternut squash version gets more attention, the short rib cappellacci might actually be better. These pasta pillows come stuffed with tender braised short rib, shallots, and thyme, then get finished with a sauce that coats each piece without overwhelming it.
The short rib filling is incredibly savory and deeply flavored from hours of slow cooking. The meat practically melts into the pasta, and the shallots add a subtle sweetness that complements the richness.
Thyme brings an herbal note that keeps everything balanced.
Several reviewers mentioned this as their all-time favorite dish at Sotto. One person said it was the best pasta they’d ever eaten, period.
After trying it myself, I understand the enthusiasm completely.
The portion is generous enough to satisfy but not so large that you feel overstuffed. The pasta is made fresh daily in-house, and you can taste the difference that makes.
The sauce has enough body to cling to the pasta without pooling at the bottom of the plate.
This is comfort food elevated to an art form.
Ricotta Donuts That End The Meal Perfectly
Dessert at Sotto means ordering the ricotta donuts. These warm, pillowy rounds arrive with three sauces for dipping: chocolate, salted caramel, and pistachio.
The donuts themselves are light and tender, with ricotta in the batter that keeps them moist without making them heavy.
Each donut is fried to order and arrives hot. The exterior has a delicate crisp that gives way immediately to a soft, almost custard-like interior.
They’re not overly sweet on their own, which makes them the perfect vehicle for the sauces.
The salted caramel is my favorite of the three dipping options. It’s rich and buttery with just enough salt to keep it from being cloying.
The chocolate is dark and intense, while the pistachio is nutty and slightly floral.
With 86 mentions in reviews, these donuts are nearly as famous as the cappellacci. They’re substantial enough to share but good enough that you might not want to.
The presentation is simple but effective, and they arrive at exactly the right temperature.
Goat Cheese And Honey Grilled Bread Worth Fighting Over
This appetizer sounds simple, but it punches way above its weight. Thick slices of bread get grilled until they’re charred in spots and crispy on the edges, then get topped with creamy goat cheese and drizzled with hazelnut honey.
The bread itself is excellent, with a crust that provides crunch and an interior that’s still soft enough to soak up the toppings. The goat cheese is tangy and rich, spreading easily across the warm bread.
The hazelnut honey is the star, though, adding sweetness and a subtle nuttiness that ties everything together.
Several reviews mention this as a must-order starter. The portion is generous enough to share among two or three people, though you might find yourself wanting more.
The combination of textures and flavors is addictive.
Some versions come with additional toppings like fresh herbs or a sprinkle of sea salt. The simplicity of the dish lets each component shine.
It’s the kind of appetizer that sets the tone for the rest of the meal and gets everyone excited about what’s coming next.
Wood-Fired Branzino With Crispy Skin
The branzino at Sotto gets cooked over a wood fire until the skin turns crackling crisp and the flesh stays moist and flaky. The fish arrives whole, filleted tableside if you prefer, resting on a bed of finely chopped broccolini that’s been seasoned aggressively.
The wood fire adds a subtle smokiness that enhances the fish without overpowering its delicate flavor. The skin is the best part, seasoned perfectly and cooked until it shatters when you bite into it.
The flesh underneath is tender and clean-tasting, with just enough oil to keep it from being dry.
Multiple reviewers specifically praised this dish, with one noting that leaving the skin on really adds to the overall flavor and spice. The broccolini underneath picks up some of the fish’s juices and the char from the grill, making it a worthy accompaniment rather than an afterthought.
The portion is sized for sharing, which works well if you’re ordering multiple dishes. The presentation is straightforward and lets the quality of the fish speak for itself.
It’s a lighter option among the rich pastas and braised meats.
Service That Balances Knowledge With Warmth
The service team at Sotto knows their menu inside and out. Servers can describe every dish in detail, suggest pairings, and answer questions about ingredients or preparation methods without missing a beat.
They’re trained to work as a team, so multiple staff members might check on your table throughout the evening.
Several reviewers mentioned specific servers by name, praising Paxton, Heather, Nevarre, and Elizabeth for exceptional attention and genuine warmth. One couple received a baby onesie as a gift when their server learned they were expecting.
Another group celebrating a birthday got candles with their dessert and had multiple staff members acknowledge the occasion.
The pacing of courses is handled expertly. Dishes arrive with enough time between them to enjoy each one without feeling rushed, but not so much time that you’re sitting idle.
Silverware gets replaced between courses, and water glasses stay filled without you having to ask.
The staff manages to be attentive without being intrusive. They read the table well, knowing when to chat and when to step back.
The service style matches the food: polished but not stuffy, knowledgeable but not pretentious.
Booking Strategy For The Hardest Reservation In Ohio
Getting a table at Sotto requires planning and persistence. Reservations open up to three months in advance, and prime times on Friday and Saturday evenings disappear within hours.
The restaurant is located at 118 E 6th St in Cincinnati, Ohio, in the heart of downtown, making it a popular choice for special occasions and date nights.
Your best bet is to mark your calendar exactly three months before your desired date and be ready when reservations open. Weeknights are slightly easier to book than weekends.
Lunch service on weekdays offers another option, with the restaurant open from 11 AM to 2 PM Monday through Friday.
If you can’t get a standard table, ask about the chef’s counter or communal high-top seating. These spots sometimes have more availability and offer their own advantages, like watching the kitchen work or meeting other diners.
Walk-ins are possible but not reliable, especially during peak hours.
The restaurant’s popularity shows no signs of slowing down. With a 4.7-star rating across more than 3,000 reviews, Sotto has earned its reputation as one of the toughest reservations to secure in the state.