THIS RESTAURANT IS CLOSED Sona

THIS RESTAURANT IS CLOSED Sona Restaurant Review:

DAVID MYERS’ SONA HAS CLOSED The easiest way to find Sona on La Cienega Boulevard is to spot the distinctive green foliage at the entrance of a simple white one-story building; don’t look for the small sign that is not illuminated. Young chef David Myers (he was 28 when he opened the restaurant in 2002) also wanted the interior to be straightforward and chic. So stepping into this Los Angeles establishment offering a true gastronomical experience reveals a modern white-and-gray interior, where cloth-covered tables are padded underneath for the comfort of your knees, and probably your ears. Before opening his own restaurant, Myers obtained solid training next to Charlie Trotter, Gérard Boyer, Daniel Boulud and Joachim Splichal. The short menu, printed daily, reflects Myers’s passion for mixing ingredients that only a chef of a certain caliber would dare attempt and with success. Try the Maine lobster risotto with shellfish emulsion and makrut lime leaf or the seared foie gras with frozen banana and green tea cracker to start. Poussin roulade with shishito purée and maitake mushrooms; Sonoma lamb rack with goat cheese tortellini, pickled beets and basil pesto; and beef strip loin with confit of fingerling potato and baby carrots are illustrations of Myers’s technique. Pastry chef Ramon Perez continues in the same vein with the chocolate beignet with coffee, bacon and burnt milk ice cream or praline mousse with persimmon and red shiso ice cream. Sommelier Mark Mendoza is at the helm of a beautiful wine cellar featuring more than 1,000 selections from all over the world.