Delicious, fun French-global fusion—along with a superlative wine selection—have made Sona a top table since it opened in 2002. In a minimalist, soothing sand-colored space, chef David Myers throws together wild-seeming combinations in his six- and nine-course tasting menus—which somehow manage to come together beautifully. A first course might include rice-crusted sweetbreads with poached quail egg, quinoa, and apple butter, which perfectly mixes textures (silky, granular) and flavors (rich, gamy, fruity); a second course may offer delicate Hawaiian pink snapper with a savory, tangy foil of pesto and caponata tortelloni. Do yourself a favor and let wine director Mark Mendoza arrange pairings for you; he has some 2,200 wines on his list to choose from.
Tip: Opt for Sona's six-course dessert tasting menu. With options like mango mousse with coconut pearl tapioca and turmeric ice cream or chocolate-whiskey truffle soufflé, you won't go home hungry.
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From Food & Wine , APR 2006
On to Sona, which has a brilliant French-Asian menu that makes it one of L.A.'s top restaurants. It's both delicious and ridiculously fun. Everyone who works there—from hilarious bartender Andrew Douglas to chef David Myers (an F&W Best New Chef 2003)—is obsessed with surfing, food and wine....MORE
From Food & Wine , JAN 2006
David Myers at Sona in Los Angeles cooks mussels tempura...MORE
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