As the maître d’ gracefully ushered me to my table, the air buzzed with anticipation. This wasn’t just a meal; it was a performance waiting to unfold — a night when cuisine and opera would entwine in perfect harmony.
Housed in a 19th-century building on Baltimore’s Charles Street, Sotto Sopra is known for its contemporary Italian cuisine, but it offers more than just food. Once a month, it hosts “Opera Night,” a special tradition where diners are treated to live operatic performances alongside a five-course dining experience.
Sitting near a grand Yamaha piano, we watched as the pianist struck a bell, signaling the start of the night’s performance. The tenor and soprano — our chorus for the night — graciously greeted the audience before launching into their first duet: “Libiamo ne' lieti calici”, Giuseppe Verdi’s exuberant “drinking song” from La traviata.
Shortly after the first aria, the first course arrived: a toscana salad of heirloom cherry tomatoes and pearl mozzarella, drizzled with balsamic vinaigrette. Much like the opening notes of the opera, the sweetness of the tomatoes, paired with the creaminess of the mozzarella, subtly whetted the appetite without overpowering the senses.
When the performers returned, they infused the room with playful energy, delivering “La donna è mobile”, the famous aria from Verdi’s Rigoletto. The tenor’s voice soared with passion, singing of a man betrayed by love. Even for those unfamiliar with Italian, the emotion was unmistakable. He alternated verses in English and Italian, allowing the audience to appreciate both the melody and the meaning.
The second course arrived just as the applause subsided — an exquisite saffron risotto that mirrored the richness of the performances. The perfectly cooked rice, with its subtle saffron infusion, was complemented by crispy shiitake mushrooms that added a delightful contrast to the rich parmesan melting into each bite.
The evening’s musical selections spanned a range of emotions — from love and longing to heartache and fury. Each aria punctuated the meal like scenes from a play, offering brief interludes between courses.
A delightful twist arrived with the third course: a refreshing mango sorbet served in a coupe glass. Its tangy sweetness acted as a palate cleanser, offering a momentary pause in the culinary journey, much like an intermezzo in an opera.
As the night reached its crescendo, the main course was served: pan-seared king salmon accompanied by cauliflower purée, potatoes and red beets. The salmon was cooked to finesse, its skin delightfully crisp, while the flesh beneath remained tender and moist.
The performance concluded on a sweet, romantic note, much like the mango cheesecake served at the end. With “All I Ask of You” from The Phantom of the Opera in the background, the tenor and the soprano walked hand in hand down the "aisle" of the dining room. The tenor quipped, "How do you know a man and woman are truly in love in opera? It’s when they walk offstage, and the curtain closes." And with that, the night came to an end.
Leaving Sotto Sopra, I realized this evening had been more than just a fine dining experience — it was an immersion into a world where every note, every bite and every moment was carefully orchestrated. Opera night was an unforgettable performance, one that lingers in the heart and on the palate long after the final curtain falls.
