David Myers' breakthrough restaurant is an exquisite Los Angeles space, a serene bubble of luxury and refinement with an endless, nuanced ever-changing tasting menu, which often tends toward the Japanese: cubes of sansho-pepper-scented tuna married to sautéed sweetbreads, passion-fruit cannoli stuffed with peekytoe crab, tiny Nantucket scallops flavored with dates and poppy seeds, or rare duck with red wine and pumpkin seeds toasted to resemble the exact crunch of its skin. Sona is the furthest thing imaginable from the Rabelaisian assault of a brasserie. What we know as California cuisine may be dedicated to revealing produce at its best, but Myers goes after nature with blowtorches and microtomes and dynamite, determined to bend the old woman to her will. The morning after nine courses at Sona (this is one restaurant where only the tasting menu will do), it will already seem like a half-forgotten dream.
Renu Nakorn Renu Nakorn’s northern and Isaan-style Thai food is spicy, but what makes it wonderful is the fresh play of tastes, a fugue of herbs, meatiness and citrus that is quite unlike anything at your corner Thai café. There’s a blistering... More »
Photo by Raul Vega The first time I went to Manhattan with some money in my pocket, I made a reservation at a restaurant reputed to be the best in New York at the time, a place with four stars from The New York Times, a celebrity clientele,... More »
Anne Fishbein THE FIRST TIME I SAW THE NEWLY WHITEWASHED WALLS OF SONA, I took it for a postproduction house, perhaps one having to do with sound. Sonar, I thought, sonance, sonal, sonata. As it turns out, I wasn't all that far off. Husband-wife... More »
I'm thrilled that I just got to take this off my To Do List and add it to my Guidebook! There are two seatings per night, so you need to be prepared to either eat at 6:15pm or 8:30pm and carve out at least a couple hours for your meal. My dining companions had too many allergies for us to try the tasting menu (options are 6 or 9 courses and they do not tell you what they will serve ahead of time, so you just have to trust chef David Myers' genius - but you can at least give them a list of ingredients you don't want to eat) - but the meal was fantastic nonetheless. If you'd like a cocktail, you describe the type of liquor and flavors you like and the mixologist gets creative (I ended up with a spicy ginger vodka drink). Even though we ordered three courses (the menu changes for seasonal ingredients but I enjoyed crispy sweetbreads with tofu and a poached quail egg, beef au poivre with short ribs, chocolate beignets with mulberries and thyme ice cream), they also brought out an amuse before the meal and extra sweet treats after dessert, and some really creative bread (black tea and tomato, to name a couple), so no matter what you are going to have a LOT of food. Waitstaff is extremely attentive and will guide you towards wine pairings even if you don't do the tasting menus. I definitely recommend this place for a special occasion and/or when you want to impress!
This place reminds me a little of the old Patina, minus the attitude. I love an award-winning restaurant where the wait staff has a sense of humor. Here you get it all --creative combinations of organic and free-range foods, fine pairing wines, comfortable and elegant minimalist decor, truly warm and helpful service (even in a full house, waiters seem to outnumber guests three to one), plus a kitchen willing to work with patrons' dietary constraints. Guaranteed to make a birthday girl or boy feel special, one visit is hardly enough.
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