“Spring Tabouli, Green Garlic, Fava bean, Pancetta, Almond.” A very nice tabouli, made richer by the addition of big ham chunks. The old Sona space has been opened up and repainted, lending a lighter more casual style. We ordered around three things per person and it was about right. Even the “large” plates aren’t that large. Having been well cellared its entire life the wine came out of the bottle like a middle aged burgundy, slightly brick in color and deliciously pinot fruity. This was the last bottle - most of the rest probably having been drunk over a decade ago - and it turned out that the extra years really served it well. I had gotten a case of this Cal Pinot in 1997 at the vineyard and I noticed it in the corner of the cellar while picking wines. The chef, Micah Wexler, has a star studded pedigree too, having worked variously in LA at Vincenti, Melisse, Patina and Craft.Īll the wines are from my cellar as usual.
I love middle eastern flavors, so I was excited to see what they’ve done with the concept. It’s much more casual, a modern middle eastern with a mostly tapas style menu and an emphasis on farmer’s market ingredients. Mezze is a totally new restaurant that opened in the same space.
For a long time in the 2000s Sona was my favorite restaurant in LA, and I was sad when they closed last year.
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