Niko excellent waiter and knowledgable of the menu Food Excellent prepared as requested.
It is a beautiful place, the food is not the usual stuff you normally get, but a very pleasant change. The service is great and we sure like our waiter, Igor. We'll be back soon.
Our Waiter Nikko was fabulous!!!
My friend's order was perfect
My order The Brisket Hamburger came out not cooked raw in the center, the manager took care of the reorder which came out with cheese on it and had to go back took about 20min before my order came out and the item order which was medium well Brisket Burger came out as a regular hamburger not the Brisket Burger which I have enjoyed in the past. Once again our waiter was FABULOUS and it was not his error but the chefs'
Great food, great menu, great service, beautiful decor. No complaints!
Food was good and the service was good too. We plan to return another time.
Great food, great service. Will go back soon.
Great place. Our party was three and we were all pleased with our food. Ambience very nice, down to recorded music although it's live a certain times. We scored with our server Nico. All in all a heart experience. Still talking about it three days later. We will spread the word and definitely be back.
Tasty ramen and other noodles. Made to order. Other yummy dishes included sushi.
Our fish that was suppose to have crabmeat on top ,never arrived with the crabmeat.The lack of customer service,uncomfortable dialogue by the tableserver,and the fact that the meals weren't great, is enough to not recommend this restaurant.
From Our Editors
When a restaurant serves Eastern European cuisine, diners might expect to be surrounded with dark wood paneling and rough natural stone—almost hunting-lodge-esque. Not so at Sonata's Restaurant, where Old-World cuisine meets modern sensibilities. Guests alight on studded leather armchairs or lemon-yellow booths at this hip hangout, which also features contemporary murals, tin ceilings, exposed bulbs, and a massive wall of what looks like stacked firewood.
The restaurant is owned by Lithuanian-born Sonata Molocajeviene Tuft and her son, Deividas; their vision has been helped along by their partners, Andrew and Laura Bucas, who have opened two acclaimed Lithuanian eateries in the Chicago area. See how some of their traditional recipes have been translated into modern comfort food with an American flair:
- Small plates: roasted-duck or smoked-salmon potato pancakes with caviar; borscht with meatballs and rye bread; black-pepper-crusted foie gras
- "Harvested" entrees: perogies glazed with sherry, celery-root purée, and melted leeks; salad of wood-roasted kohlrabi and shaved apple
- "Wild, Fished & Farmed" entrees: smoked short-rib stroganoff; chicken kiev; pork shashlik, or pomegranate-marinated kebabs; salmon with mussels and white-bean ragout