Sonata Shows Promise
Adam Erace visits Sonata and if he has one bit of advice for chef Mark Tropea,Â it’s go easy on the sauce.
At times during my dinner at Sonata, it was like Tropea couldnâ€™t help himself, that add-more reflex that afflicts lots of young chefs. Itâ€™s a real shame, since mostly heâ€™s doing fresh things with quality ingredients at friendly prices. His pan-crisped pork belly, brined for 24 hours and cooked sous-vide for 12 more, came correct with opposing textures, and I loved the little spheres of compressed Fuji apple and the deeply autumnal calvados molassesâ€”even if the latter tattooed the plate in passÃ© diner-dessert squiggles.
Sonata [Philadelphia Weekly]