Sonata’s Restaurant, located south of Shea Boulevard and just west of Scottsdale Road, is still in their first full year of being open. With their new summer menu, Executive Chef Josh Bracher has taken the dishes that have quickly made Sonata’s a favorite for foodies in the Valley and made them more summer-friendly. He’s also added a few items to the menu.
The Wild Mushroom Flatbread is one of the new additions that is sure to be a big hit. It is baked on a light, airy naan bread that is perfect for the warmer weather. The flatbread is earthy and smoky with caramelized onions and a fontina cheese sauce. It is finished with white truffle oil and a balsamic reduction with herbs and parmigiano-reggiano. The wild mushrooms are plentiful and this may be the next big hit for Sonata’s.
One of the menu items being tweaked is the Chicken Shashlik. Previously made with pork and served with rice, the chicken version sits on top of some of the best hummus you will find. This dish tastes like you’re at a Mediterranean cookout and visually it’s a very cool choice. The Pork Shashlik will also still be available.
Some of the most popular and critically-acclaimed items are staying on the menu with little change.
Kepta Duona – Chewy with just enough crisp to it, the duck fat aioli takes this Lithuanian comfort dish and turns it into a masterpiece. Start your meal with it and pair it with the Svyturys “Ekstra” – a Lithuanian pale lager that is only available in Arizona at Sonata’s.
Wood-Charred Spanish Octopus – For years, there have been two specific restaurants with a claim to the best octopus in the Valley. We are pleased to inform you we need room for Sonata’s on the podium. The octopus in the dish is obviously the star, but the artichokes, smoked pomodoro and roasted fingerling potatoes that accompany it elevate it even further. It can’t be stressed enough how well this dish pairs with the Whispering Angel Rosé.
Cabbage Rolls – A little heavier than your normal summer fare, the cabbage rolls are still a great choice. They are stuffed with pork, beef and rice and braised in a pomodoro sauce then served over a Boursin Mash. These are ideal to be shared amongst the table as an appetizer or side.
Lithuanian Doughnuts – You will see them on the dessert menu as Spurgos Varškės. I’m not sure of the direct translation, but I’m assuming it’s close to what Sonata’s COO Deividas Molocajevas called it – “Doughnuts from Heaven”. This is a perfect ending to a summer meal at Sonata’s. Light but decadent and served with strawberry marmalade, organic hazelnut chocolate and vanilla pastry cream.
The new summer hours are:
For more information and to see the complete menu, visit sonatasrestaurant.com.