Sophia’s Reformulates Concept and Menu Plans

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Chris Lee Photo: Patrick McMullan

When former Striped Bass chef, and formidable force in branding, Chris Lee, jumped aboard South Philly’s Salt & Pepper last December, he told us plans included running it as a pop-up, shutting down for renovations, and then in the spring, bloom anew as Sophia’s. Now there’s a whole new plan afoot. Renovations be damned, Lee, partner Joe Massara, and chef de cuisine Oris Jeffers have finalized a menu, and are now officially sailing their East Passyunk Ave. ship under the Sophia’s flag. The space will continue to receive a light sprucing up during off hours, but as of now there’s no closing on the horizon. Looks like there’s some slight changes to the menu programming too.

Early reports had a bistro-bar-ish menu going on for Sophia’s first floor, while a more sophisticated affair would be offered on the second floor dining room. Now the menu is going to pivot on large, shareable plates divided into “Rustic” and "New American" categories. It also features smaller “Bites” and some salads and side dishes. Lee and company started rolling it out late last week, and it’s what’s on now and for the foreseeable future. Take a look at it below.

Bites

“Philly Cheese Steak” Soup Dumplings (6pc) 9

Grilled Shrimp Skewers pineapple, shiso (4pc) 10

Mini Tuna Sashimi Tacos avocado, shishito peppers (4pc) 11

“Sophia’s” Meatballs creamy polenta, basil (5pc) 8

House Blend Sliders aged brie, bacon, grilled onions(3pc) 12

Spanish Fries chorizo, manchego cheese 7

Salad & Sides

Watercress & Frisee Salad blood orange, goat cheese, walnuts 9

Caesar Salad 7 minute egg, parmesan cheese, black pepper 8

Baby Root Vegetables lemon parsley butter 6

Broccoli Rabe garlic, evoo, chile flakes 5

Roasted Brussels Sprouts smoked bacon 5

Sautéed Spinach garlic, black pepper 4

Rustic

Pasta Orecchiette classic bolognese, parmesan cheese 16

Seafood & Shellfish Paella saffron rice, green olives, piquillo peppers 25

Grilled Whole Branzino lemon, oregano, roasted garlic oil 23

German Bratwurst herbed spaetzle, coarse grain mustard sauce 21

Braised Lamb Shank cranberry bean cassoulet, mint 22

New American

Apple Chestnut Ravioli’s pecorino cheese, sage brown butter 15

Atlantic Spotted Skate fregola, raisins, moroccan curry sauce 19

Diver Sea Scallops cauliflower, capers, kumquats, pistachio nuts 21

L.I. Pekin Duck Breast basil potato puree, black olive jus 24

NY Strip Steak fingerling potatoes, brandy peppercorn sauce 27

Chef/Owner Christopher Lee
Chef de Cuisine Oris Jeffers