At Sonoma Restaurant and Wine Bar, their culinary mission is straightforward - use the best local ingredients as simply as possible. New American Cuisine places an emphasis on seasonal ingredients that are regionally available, and their menu changes frequently to reflect the Mid-Atlantic’s offerings. Sonoma’s first floor, a bustling, “upscale-casual” bistro and wine bar, will offer superior moderately-priced cuisine by using the best local, organic, and naturally raised ingredients. (The Bistro does not accept reservations). The menu bears a southern European influence, and is comprised of four groups: cheese and charcuterie, handmade pasta and pizzas, wood-grilled meats and fish, and organic salads and produce. Fine and private dining, on the second floor, uses carefully selected ingredients as a platform for the creativity of Executive Chef Drew Trautmann to create a new culinary standard on Capitol Hill.
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