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Sona Closing?

Saw this on the Robert Parker board.

This is the well-known cellar from the Michelin-Star restaurant, Sona, in Los Angeles. Included in the cellar are Romanee-Conti, Mouton-Rothschild, Petrus, Harlan, d’Yquem and many more.

Notice of Public Sale

Notice is hereby given that all assets of the restaurant SONA, LLC will be sold by GEMCAP LENDING I, LLC (“GEMCAP”) at a public sale on Wednesday, September 30, 2009, at 10AM (PDT), which has been changed from the original date of Tuesday, September 22, 2009, at the offices of EZRA BRUTKUS GUBNER, LLP, located at 21650 Oxnard Street, Suite 500, Woodland Hills, CA 91367. Assets shall include all inventory, furniture, fixtures, equipment, and any and all other assets of SONA, LLC. The assets shall be sold to the highest qualified bidder. Assets shall be sold in bulk, as a unit, or in parcels, on an “as is, where is” basis, without representation or warranty of any kind. Interested bidders who would like further information should contact Steven T. Gubner at (818) 827-9000. GEMCAP reserves its right to adjourn or cancel the sale at any time.

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  1. I don't think it is, at least I hope not. I think there was a restaurant with a similar name in the valley that closed down.

    or it could be for another restaurant within their corporate umbrella.

    1. Not surprised, long overdue. Just not enough business at the high end of the market for everyone to survive. The Sona in the Valley closed two years ago, and was definitely not Michelin-Star quality!!!

      3 Replies
      1. re: carter

        Oh, I know it wasn't Michelin Star quality, but the notice didn't state that, so I figured it could have been a mix-up.

        I did google SONA, LLC and it is indeed for Sona in West Hollywood.

        1. re: annapurna7

          The first line of the OP mentioned the Michelin star.

          1. re: carter

            Yes, but that wasn't on the PUBLIC NOTICE.

      2. Follow up on same board:

        "I just heard from someone who used to work there that this is a "financial restructuring" and they expect to continue to operate the restaurant in the same space. No details, just that.

        I guess some of the existing investors will buy the assets and form a new company?"

        http://dat.erobertparker.com/bboard/s...

        2 Replies
          1. re: BeachGrub

            Also heard this was the case. Why anyone would want to see Sona closed is beyond my belief, it's probably one of the best restaurants in LA, certainly top ten.

            1. re: Mallory

              Second that. Nothing to do with the wall street ( small caps on purpose ) meltdown, just bad concept all along.

              1. re: RicRios

                Ric - the concept was not bad, just the timing was over.
                We are in such different times, and accordingly, not enough people have wallets necessary to support restaurants of these price points, and you are going to see more of these restaurants closing up shop, especially after the first of the year - get their Holiday parties/revenues in the bank, then sayonara.
                Stay tuned, more to come.

              2. re: Mallory

                Why, in the name of all that is good and holy is this a good thing? The restaurant may be more expensive than you consider proper, and you may find the style of cooking outre, bout what the city needs more of and not fewer of is talented chefs at the top of their game, obsessively sourcing ingredients, and following their vision to its ultimate extent. Restaurant scenes die without restaurants like Sona.

                Because what comes next is yet another place with freaking Kobe sliders, a list of IPAs where the Burgundies used to be, and three different kinds of tuna tartare. All of those things have their place, but not at the expense of restaurants that actually advance the medium.

                1. re: condiment

                  I agree with Condiment. I haven't been to Sona yet (mostly because I heard the tasting menu wasn't as fine as Providence's, which I didn't like) but had some hope for the place as a culinary destination.

                  Almost all the high end places have the same menus.

                  1. re: epop

                    I'll third you on that. I don't get why anyone would want to see a skilled chef fail. Unless of course one lived right next door and hoped for something more to their liking. Otherwise, seek out what you like elsewhere.
                    I also can see that people had differing opinions on Sona. However I wonder what you mean by "bad concept" Ric?

                    1. re: john gonzales

                      Been there about 3 times. Always staff trained to behave ultra stiff. Made me feel uncomfortable from begin to end. Somehow, some guys out there in the food industry tend to equate high-end with highly-pretentious. Which it shouldn't be. At least not in my book.