Smoked Deep Fried Onion Rings - these continue to be the most addictive, crispy, succulent smoky rings imaginable
Calamari w/ Wood Smoked Red Pepper Aioli
Grilled Swordfish and Lobster with Tamale and Salsa Verde
Artichoke Ravioli with Roasted Articokes, Baby Arugula and Sundried Tomatoes and
a rich demi-type sauce
Side of Garlic Sauteed Spinach – perfectly cooked, huge portion
Chef/ Co-owner Bill Poirier is definitely in the ‘brief description’ camp. His dishes are much more flavorful and complex than they read on the menu. He is a stickler for perfection and it shows. His portions are very generous and his pricing is extremely reasonable, given what his competition is doing.
Our server, Casey, was friendly, easygoing, food-knowledgable, attentive and efficient. Our servers at Sonsie have always had these qualities, and that has been very noticeable and much appreciated..
The only drawback for us is the LOUDNESS of this place. And the tvs at the bar, visible from the open dining room. But then, it is a very popular spot, always packed, always packin’. So we dine there early, often before a Berklee show. We're not Euro or in our 20's
(as is much of the client base there) but we ARE lovers of excellent food.
In your search for the ‘latest star’, don’t forget this gem; it continues to shine bright.