Sotto Sopra features light, contemporary Italian cuisine served by a friendly, attentive staff in a cavernous and artfully lit room--or on one of three small tables on the sidewalk outside. The salads are fresh and gently seasoned, leaning more on arugula and spinach than on lettuce, more on goat cheese than on Romano, and more on sun-dried tomatoes than on beefsteak ones. The pizzas are similarly fashioned of roasted vegetables and cubes of lean sausage rather than more traditional fare. Dinner is roulades of branzini or portobello ravioli instead of linguine with clam sauce or scampi. And the pastas are made on site.