Sona -- La Cienega Sabbatical

Sona, my all-time favorite (high end favorite, anyway) restaurant is closing -- closing for a sabbatical. 

David and Kunido and Ramon say they will be back. 

I gotta believe that. 

Will I get in there afore they shutter up? Working on it.

Alternatives?

Church and State, here I come. 

Yassmin: Smoke a quick cigarette out back? For old time's sake? Joe won't notice. Nor will your mom.

Sona! Sure it's my favorite. Why not?

EVENTS RESERVATIONS MENU WINE SONA AT HOME ABOUT US SONA EMAILS PRESS GIFT CERTIFICATE SEND TO A FRIEND EMPLOYMENT SITE MAP TERMS OF USE

In Japanese culture, "omakase" is a humble offering given from the chef to the guest to allow them to have a meal that is entirely spontaneous. Our team at Sona strives everyday to not only bring you an inventive and playful menu but to also hopefully change your outlook on dining as an unforgettable experience. In this tradition, we ask you to trust us and to let us create for you. Executive Chef / Owner David Myers Chef de Cuisine  Kuniko Yagi Pastry Chef  Ramon Perez - 9 Course Spontanée 145.00 - Premium wine pairing 115.00 6 Course Découverte 95.00 - Premium wine pairing 89.00 Course Selection Applies To Entire Table Sample Spontanée Menu (subject to change) - Amuse - New Zealand Snapper with Tofu Purée, Matcha Rice Cracker, Myoga Salad Albacore Sashimi with Hibiscus Soy Jelly, Daikon Radish and Green Apple - Maine Lobster with Vietnamese Green Curry - English Pea Soup, Ricotta Biscuit Duck Confit Agnolotti with Baby Shiitake, Poached Quail Egg - Rougié Farms Seared Foie Gras with Siberian Roll, Strawberry Vinaigrette - Roasted Salmon with Herbed Bill-Bi, Compressed Cucumber, Sheet of Potato Marinated Black Cod with Cipollini Onion, Fava Beans - Roasted Squab with Parmesan-Artichoke Purée, Pickled Fiddlehead Ferns Kasuzuke Duck with Chorizo Marmalade, Saffron-Patty Pan Squash Purée, Black Olives - Beef Strip Loin with Confit of Fingerling Potato, Baby Carrots Roasted Venison with Charred Brussels Sprouts, Fennel-Tomato Jam - Celery Leaf Sorbet with Mara de Bois, Pineapple, Vodka Gelée - Rhubarb Tart with Buckwheat Streusel, Kaffir Lime Crème, Indonesian Pepper Espuma, Lime Sorbet Fried Lemon Meringue Pie with English Peas, Popcorn Ice Cream - Chocolate Parfait with Pineapple Foam Curry, Sassafras Gel Liquid Chocolate with Caramel "Puddy", Buckwheat Ice Cream - Mignardises À la carte Split Charge 8 TO START Black Truffle from Perigord with Ricotta and Egg Ravioli 48 Bitter Green Salad with Preserved Meyer Lemon Vinaigrette, Avocado 15 Tahitian Squash Soup with Shrimp Daliors, Chai Foam 17 Maine Lobster Risotto with Shellfish Emulsion, Kaffir Lime Leaf 23 Seared Foie Gras with Frozen Banana, Green Tea Cracker 22 FROM THE SEA OR FROM THE LAND Maine Diver Scallops with Shitake-Egg Soup, Shungiku 39 Seared Big Eye Tuna with Green Curry Emulsion, Bouchot Mussels 42 Lemon Butter Poached John Dory with Carrot-Orange Puree, New Zealand Spinach 41 Poussin Roulade with Shishito Puree, Maitake Mushrooms, Black Radish, Fried Chicken 39 Sonoma Lamb Rack with Goat Cheese Tortellini, Pickled Beets, Basil Pesto 43 Roasted Beef Tenderloin with Tokyo Negi Soubise, Charred Eggplant 44 SOMETHING SWEET Chocolate Beignet with Coffee, Bacon, Burnt Milk Ice Cream 12 Praline Mousse with Persimmon, Red Shiso Ice Cream 12 Manjari Creme with Beet Gelee, Raspberry Foam, Xocopilli Ice Cream 12 Pumpkin Sponge with Quinoa, Pumpkin Seed, Birch Bark Ice Cream 12

That's some good eats.