Chef duo Mattia Cicognani and Ignacio Lopez built Cotoletta around a single idea: the Cotoletta alla Milanese, a breaded, pan-fried veal cutlet done properly, alongside a tight supporting menu of penne pomodoro, zucchini fritte, truffle arancini, and bruschetta.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
Sin ofertas en este lugar. ¿Conoces uno?
One dish. Reservations by phone only, like it's 1987. Chefs Cicognani and Lopez built Cotoletta around a single idea — the Cotoletta alla Milanese done properly, at $80 for two with antipasti and sides. The truffle arancini is the other reason to come.
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