Experience: SOTT in Downtown Providence

At the entrance of SOTT, the extensive menu posted outside previewed the flavorful journey my friend and I were about to partake in, and as soon as we stepped inside, I knew we were in for a blast. Globe light fixtures hanging from the ceiling cast an energetic glow, with a disco ball above the bar and a photo booth hinting at party vibes. The industrial aesthetic mirrors the look of restaurants in Korea, softened by elegant details like gold chopsticks and a mix of patterned ceramic serving bowls.

Formally known as Wok N Pot, SOTT rebranded in December 2024. Jaewoo “Jae” Choi, owner and a Johnson & Wales alum, decided on the new name – a stylized version of “sot,” the heavy stone pot used to cook rice in Korean cuisine – to emphasize the unique Korean rice dishes they specialize in among the many diverse culinary offerings on Westminster Street.

Once seated, we pored over the drink menu. My friend ordered the mocktail version of the Matcha Yuzu, SOTT’s take on iced tea that embodies earthy green tea, yuzu’s citrusy zing, and a hint of pineapple. I chose the Emperor Violet, which gave serious spring vibes with its lovely blend of sweet and tart, and elegant floral notes on the nose. I also enjoyed their signature drink, Neon Soul, which channels summer with its Malibu rum coconut sweetness and citrus bite.

Our enthusiastic servers shared that the kitchen likes to tailor experiences to guests’ palates, kicking things off with a conversation to make recommendations that will resonate. This led us to a round of appetizers that satisfyingly set the tone for the rest of the night. The Korean Chive Pancake was a savory, crispy treat with chives and red peppers cooked into the flaky layers, a thin tempura on the outside, and garlic soy sauce for dunking. The Chicken Gangjeong is fried to perfection – tender on the inside and just the right amount of crunch, and thoroughly coated in a sweet, sticky sauce.

For entrees, my friend savored the Braised Short Rib Sotbap, a sweet-and-spicy assemblage

of marinated short ribs, fluffy rice, soy sauce with chives and garlic, cucumber and napa cabbage kimchi, blanched broccoli, and mild chili paste. I ordered Bulgogi from the Korean Grill section of the menu and loved how tender and flavorful it was. Thinly sliced, soy sauce-marinated beef with sotbap – Korean rice – was paired with a chef’s choice of small sides, including kimchi pickles that complemented the rich meal.

Between courses, our server encouraged us to pour hot water over the remaining rice stuck to the bottom of our pots and to keep the lids closed for 15 minutes, yielding soft, warm rice to savor before readying ourselves for the Brisket Clam Jjambbong – an excellent finish to an already fantastic night. Neither of us are afraid of a little heat, so we were huge fans of the spicy broth, which held shrimp, calamari, brisket, and clams – the ultimate seafood dish. We left the night full and eager to return.

 

SOTT

333 Westminster Street

401-274-0276 • SottPVD.com