The Reveal – Sofia Restaurant and Bar
There’s nothing casual about Sofia. It’s dripping in opulence.
Intoxicating in bold richness - blood red banquettes, mirrored columns, diamond-dusted paintings – it’s a veritable feast for the eyes.
What may seem garish at first glance is actually a welcome relief from the monotony that occurs in restaurant décor. The result? An exciting new and downright sexy destination.
This should come as no surprise as INK Entertainment has been creating lavish dining experiences forever. For proof, just look to their other spaces: Bisha Hotel & Residences, Byblos (Toronto, Miami & Dubai), FIGO, Estia, La Société (Toronto & Montreal), STORYS Building, and Weslodge (Toronto & Dubai).
Provisions & Tipples
The food however, isn’t over-the-top in the least. Think: Fine dining fare that’s not fussy. Choose from a focused selection of antipasti, crudo, pasta, meat, fish, seafood, and dessert.
While you can certainly indulge in extravagant dishes - traditional, Italian heritage 32 oz Chianina Florentine Steak ($175) and your choice of Caviar (Osetra $300, Beluga $495) served with polenta blini, Mascarpone, chives, and egg - there are more attainable dishes to be had. Tuck into Insalata Di Arugala E Zucca ($17) with roasted squash and black truffles, and Linguine Alle Vongole ($27) featuring New Zealand Clams, for instance.
As for cocktails, you couldn’t be in better hands than mixologist Nishan Nepulangoda. His signature drinks boast regional herbs, fresh in-house cordials, an enticing complexity, all with an Italian twist.
The impressive wine list doesn’t disappoint either.
p.s. Just because Sofia’s high-end doesn’t mean you can’t enjoy some serious savings along the way: Weeknights enjoy half off aperitivo, and every Sunday signature pastas and desserts are half price.
Food diary
House-baked Bread (complimentary)
It’s practically impossible not to gorge yourself on the complimentary homemade bread. And the accompanying olive oil (that they leave at the table to pour yourself) is divine.
How you won’t fill up before your meal is beyond me. Even keto devotees and carb abstainers will have no choice but to give in.
Polpo ($23)
Hunks of grilled octopus, edged in char, sit atop a thick swath of pureed rapini, finished with bomba and fresh parsley.
Orecchiette ($27)
Lamb ragu nestled in toothsome handmade “little ears,” gets a sprinkling of plump saffron-scented raisins, shavings of Bagòss (a hard cheese made with saffron, produced only in Bagolino, a small town in the Italian Alps) and chiffonade of fresh herbs.
Pesce (MP)
You don’t have to be pescatarian to appreciate a whole fish cooked in a charcoal, wood-burning fire. Sold by the pound at market price. (approx. one pound per person is recommended) and served deboned with your choice of seasoning and sauce), the simplicity of the dish only adds to its appeal.
Polenta Con Funghi E Tartufi ($15)
Batons of polenta get blanketed by a heap of earthy mushrooms and truffle, finished with a snowy shaving of Parmigiano Reggiano.
Broccoletti ($12)
The hybrid of broccoli and gai lan doesn’t need many accoutrements - it’s beautiful as is. So the smattering of black pepper, lemon oil, Calabrian chilies, and guanciale is just right.
Torta Clementina ($13)
Delicate semolina cake, almost as juicy as an actual clementine, accented with a refined basil cream, is a dessert worth saving room for.
Zeppole Di San Giuseppe ($13)
You’d better save room for Zeppole, accompanied by pistachio gelato and blood orange, too.
Backdrop
The heart-stopping 6,891 square foot space by renowned firm Studio Munge is unflinching in intrepidness – sumptuous scarlet upholstery, Liberace-esque baby grand piano lacquered in white, and striking purple, pink, and jade herringbone marble floor, are just the beginning.
The décor, whether tabletop (LED Bon Jour lamps by Philippe Starck that you control with a tap) or colossal (the magical David Drebin mural that transforms the bar into an Italian getaway), is so arresting, you can’t be faulted if you find yourself distracted during the meal.
NAMES
At the Pass
Executive Chef Rob LeClair
At the Bar
Nishantha Nepulangoda
Higher ups
Ink Entertainment CEO Charles Khabouth, President Danny Soberano
NUMBERS
Drop a pin
99 Yorkville Ave.
Ring, ring
(416) 479-8974
Come on in
Mon-Sat 5pm-10:30pm
Sun Brunch 11am-3pm, Bar Bites 3-5pm, Dinner 5-10:30pm
Please be seated
The restaurant accommodates 150 guests in the main dining room, 64 in the lounge, and 24 in the private dining room.
The outdoor courtyard is suitable for 110 guests (52 in the north courtyard, 58 in the south).
Note: Menu items and prices subject to change.