I so wanted to like this place, especially since it is so close to where we live. I really liked the decor; I've never been to the previous Sophie's Bistro, but it looked like Gordon Ramsay came in and redid everything. The tables were nicely arranged with tablecloths and the artwork consisting of perfectly framed and positioned photos of vegetables was clean and fresh. It would be nice if they just added some candles on every table.\n\nKeep in mind that this place is not inexpensive by any stretch; consider it fine dining. In line with this concept, the portions are very very small. And while the menu has plates described with just a few words, they are far from simplistic. We started with a foie gras beignet and the pork pupusa. Little did I know, until our server told me, the beignet had a component of the foie gras in it. I was expecting it to be stuffed or paired with a seared, slice of foie gras, one of my favorite things when I can find it a restaurant. Unfortunately, all I got was a 2\" square donut with a foie gras \"foam.\" The tangelo marmalade underneath was a nice compliment, but it turned this dish into a more sweet than savory amuse-bouche. On the other hand, the pork pupusa was a nice arrangement of pork sandwiched between a disk of fried corn topped with a wonderful salsa verde with apples and radish slices. \n\nMoving on. The sweetbreads nuggets were very sweet, reminiscent of a Trader Joe's orange chicken sauce. In other words, having never had sweetbreads before, I couldn't even discern their flavor as the sauce was overpowering. The risotto was an epic failure. It was soupy and thus not really a \"risotto\" since it was made with barley instead of rice, which was crunchy anyway. And we couldn't even figure out what the foam was. \n\nFinally, the entrees were just that; small portions like what the Europeans deem as entrees, starters really. The sand dabs were more like doused in butter. I'm still not sure what this fish is supposed to taste like, if anything different that what sole is, but I couldn't tell from this dish. But that's all you get in a small plate: no starch or vegetable. Keep in mind that everything is a la carte, but we passed on the small hot or cold vegetable plates, which I think they consider as appetizers: confusing. Amy must have never been to Italy because her dish is nothing you would find in Italy (Bologna would be insulted): basically, a big square block of burned bread pudding plopped in a hot small iron skillet topped with a bolognese meat sauce. I don't get it. Why couldn't they just make a homemade pasta, any shape will do as this is not that difficult, with this sauce (which was pretty good actually)?\n\nEssentially, I think Chef Binkley is overthinking his dishes. Why not let the ingredients speak for themselves? If you are using the freshest ingredients, why is it necessary to use gimmicks as an iron skillet, foams, tons of melted butter, etc.? And while the service is great, it was a bit overwhelming at first being bombarded with a server and two partner/managers coming to the table almost at once. Again, overdone. There are a slew of servers, expeditors, and bussers all running around in comic sans-esce t-shirts. For a fine dining restaurant with these prices in this neighborhood, there is too much identity confusion. Either be casual with casual prices and simple food or dress it up, literally, and provide big plates with big expectations. Unfortunately, I guess I expected too much.
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