Sona



Published:

401 North La Cienega Boulevard
Los Angeles, California
310.659.7708 · sonarestaurant.com

Meticulous, brilliant, unassuming. All these words describe chef/owner David Myers, probably Los Angeles' most lauded chef, who keeps his global-French tasting menu in a state of constant evolution. Sona's "signature" is, in fact, no signature; guests never know what seasonal handled will grace the plate. Wine is treated with equal reverence, each bottle placed on a six-ton decanting stone in the center of the restaurant. Wine director Mark Mendoza, who treats the ever-expanding wine list like a precious child, has his Advanced Certificate from the Court of Master Sommeliers; Noel Baum, Sona's sommelier, is at the Advanced Level with the International Sommelier Guild. Wine training is paramount to Mendoza, who insists, "We believe 10 sommeliers on the floor are better than one." Service is balletic, with the waitstaff eagerly tending to every need.

The Stats
Number of selections:
2,050
Bottles in inventory: 13,500
Number of wines by the glass: 50-plus
BYO: Yes, if the bottle is not on the list. Corkage Fee: $40 (two-bottle minimum)
Wine list highlights: A fine list of Bordeaux, Burgundy, Rhône, California and the great houses of Germany and Austria. C o m p l e t e v e r t i c a l o f H a r l a n ( 1 9 9 0 -2001). New list emphasizes fine Bordeaux such as Pétrus, Cheval Blanc and Château Mouton Rothschild. A l s o, B u r g u n d i e s including Domaine de la Romanée Conti, Comte Lafon and Leroy.

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