SONO

I'm not one to give bad reviews, but this meal warrants one. Here are my unfiltered thoughts on the food and service. Food: We ordered the octopus, fish roe spaghetti, squid ink fettuccine, and a side of crispy potatoes. The octopus was cooked well with a nice texture, but the sauce, a mix of onions, guanciale, chile, and gochujang, was overpowering and didn't feel intentional. The pastas, which we were most excited about, fell flat. The fish roe spaghetti was overcooked past al dente and too starchy; the pasta water wasn't portioned properly, so instead of the fish roe flavor singing through, we mostly tasted a starchy, umami amalgamation with notes of blended pumpkin. The squid ink fettuccine fared better in both texture and flavor, though the herbs could've been more pronounced. The crispy potatoes, tossed in a mayo/soy sauce, were solid and tasty, no notes. Across every dish, we could sense the chef's intent to fuse Korean and Italian flavors, but the Korean side rarely came through. Service: They just opened, so we weren't expecting perfection, but a lot of the staff seemed inexperienced. We were seated at a two-person table wedged between two identical empty tables. When we asked to sit at the one closer to the wall instead, the host immediately said no, citing "kitchen reasons." Confused but willing to give them the benefit of the doubt, we let it go. Then, less than 10 minutes later, a party of two walked in and was seated at that exact table. Since OpenTable only offers two seating categories (bar lounge or main dining), there's no way that table was reserved. It felt like we'd been outright lied to. Small thing, but it's the small things that make or break an experience. Wine service had similar hiccups, with every pour leaving drips on the table. Overall, the staff were kind and attentive, but these two moments left a sour taste. Overall: We came in with high expectations after seeing social media buzz about the restaurant's Korean-Italian fusion concept and the chef's pedigree (Oiji Mi & Gramercy Tavern alum). Unfortunately, the dinner left us unsatisfied and a bit disappointed. I'm writing this in good faith, hoping it's useful feedback for the owner and staff. This could easily have been an off night, and I hope it was. I'm rooting for Sono's continued success!

As an Italian-Korean couple, my boyfriend and I were so excited to try this new spot! We visited on one of the hottest days of the year, and while we could tell the staff was doing their best, the restaurant was unfortunately very hot inside. We ordered the scallops for an appetizer, two pastas (the squid + shrimp pasta and the fettuccine Nero + oxtail pasta), and the grilled chicken for our main. Pastas are definitely their strength. Both pastas were absolutely delicious and full of flavor! The other dishes were just okay. They only had 3 options for the main menu (chicken, lamb, and skate) which I wish they had more of.

Unrelated to the food I must say the bartender is extremely nice to look at and chat with. I was able to get a reservation at the bar. I had a nice sparkling wine. The octopus was delicious and I could taste the korean flavors in that dish. The spaghetti with the roe was very delicious and creamy I also got a side of the mushrooms which went perfectly with the spaghetti. For dessert I got the panna cotta and the crunchy cookies,banana and the foam chefs kiss the ducky was yummy too and I did feel bad about eating it. The service was wonderful everyone was friendly,smiling and attentive. My water was constantly refilled when my dishes were ready who ever was available brought my food and cleared my plates when I was done. Sitting at the bar is probably the best seat you can watch the cooking and the handsome men.

This place just opened last week and they are already operating like they’ve been here a decade. Service was prior, friendly, and knowledgeable. All the dishes we ate were light and fully of flavor. Order the octopus, get two pastas to split, and a secondi with a side and you’ll be set but not overly full. The wine list is affordable and has a collection of traditional and funky wines to choose from. If you can, sit at the bar or chef’s counter to watch them cook. The tables are spaced out and not crowded. We will definitely be coming back.