Photo of the Day: Sotto's Pizza Oven
Built by hand by Stefano Ferrara, Sotto's oven burns around 900 degrees to get the perfectly supple crust with just enough char on the Neapolitan-style pizzas in Century City. Chefs Steve Samson and Zach Pollack do everything as traditionally as possible, including having this thing imported from Italy brick by brick and built on the spot. Of course, the margherita pizza is near perfection, but others topped with gunaciale, ricotta and fennel pollen, or sausage, rapini and chiles are hard to resist. It makes the hidden spot - literally because it's the basement restaurant under Picca - worth seeking out.