Restaurateur Expands On Brookside

Tim Baker, the man behind The Brasserie Restaurant & Bar in The Consortium on Brookside and community projects like Restaurant Week, opened Sonoma Bistro & Wine Bar Nov. 16. Sonoma, at 3523 S. Peoria Ave. in the heart of Brookside’s dining district, will feature what Baker called “Cal-Ital” cuisine.
Justin Thompson, executive chef at The Brasserie, will serve as executive chef for the new venture, which Baker predicts will bring in $1.5 million per year. Mark Sheffield will manage the restaurant, and Hector Najera will serve as kitchen manager. Hours will be 11 a.m. to 10 p.m. seven days a week, with full bar service available nightly. A staff of 35 will serve up to 70 with room for 50 more on the front and back patios. A private dining room can seat up to 30.
“It’s a neighborhood restaurant, just like every other restaurant on Brookside. One of the things I wanted to have happen is kids to be able to come in here and feel like they are in a cool place with food they like and an atmosphere that seems hip. I want everyone to come in, but I think it’s for a little more casual dinner use than, say, The Brasserie would be.”
The Brasserie Restaurant & Bar brings revenue of $2 million plus per year, Baker said. The restaurant opened on Brookside last year.
The menu at Sonoma stars dishes like hangar steak with gorgonzola, BBQ salmon tamale and truffled fettuccini with poached chicken. Sonoma specializes in a variety of California-style pizzas. Soups, salads and sandwiches will also be available at Sonoma.
The bar features 100 wines by the glass. Wines are sourced worldwide, from California, Washington and Oregon to New Zealand, South America and Australia.
The opening of Sonoma Bistro & Wine Bar is the beginning of a larger business venture for Baker and Thompson.
“We’ve been doing very well at The Brasserie, but we didn’t know enough to make a decision to expand based on that,” Baker said. “This is really more a part of the larger picture. We are even entertaining deals right now for next year.”



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