Coastal cuisine-inspired Sonata Restaurant and Lounge opens in the Mahaffey Theater
/The grandiose Mahaffey Theater is set to become even more of a destination with the opening of Sonata, a fine-dining restaurant that will be managed by Ted Dorsey, who was previously the head chef at The Mill.
Located at 400 1st Street South, the restaurant will initially have a seating capacity of 300. An outdoor patio area will be added in 2024.
chef ted dorsey was previous at the mill but has embarked on his newest adventure — sonata at the Mahaffey Theater
“Something like this really hasn't been done in the United States before,” Dorsey said, speaking to St. Pete Rising. “Under one roof, we're going to have the trifecta of performing arts, visual arts, and culinary arts.”
Sonata’s menu, Dorsey said, will differ from The Mill’s cuisine, focusing mainly on “coastal seafood and prime steaks and chops,” with some dishes having a southern inspiration.
He added, “We’re serving a beautiful Australian wagyu at an affordable price point where everybody can enjoy it. We’ll be doing daily and weekly features, but it will be more fine dining, much more refined. I’m excited to create some unique things that people haven’t seen here.”
The menu features coastal-inspired entres, some with a southern flair | sonata
Sonata will offer freshly caught seafood daily, Dorsey said, adding that he’s working with a Madeira Beach-based fishmonger who operates a 32-strong fleet of long-line fishing boats.
“I’m really trying to showcase more of the beautiful, fresh ingredients we have right here, while also enjoying some of the flavors from around the world,” Dorsey said. “Our fish house is right down the street — a 12-minute ride each way up and down First Avenue.”
Starters range between $18 and $32 and include plates like the Braised Short Rib Eggrolls which is served with smoked gouda, pickled onions, and a spicy bang bang sauce. The jumbo lump crab cakes are also expected to be a favorite and are being served with a roasted corn tomato fingerling succotash.
AT SONATA, CHEF TED DORSEY WANTS TO USE LOCAL INGREDIENTS BUT BRING FLAVORS FROM AROUND THE WORLD | sonata
As for other starting courses, the menu features an array of East Coast oysters and seasonally dressed salads.
Entrees start around $40 and include the Key West Pinks which are fresh Florida shrimp served with chili cheese grits, collard greens, and a creole yellow tomato puntanesca along with the Seared Diver Scallops which include hearty scallops served with a goat cheese polenta, mushroom tomato tagout, and a smoked tomato processco cream.
The Chop House menu features several Australian wagyu options, from ribeye to tenderloin, and a signature tomahawk ribeye for two.
The bar menu will feature art-inspired cocktails | sonata
A few members of Dorsey’s team at The Mill, including bar staff, are joining him at Sonata. He the beverage menu will evolve but said he’s “trying to do something a little different with this restaurant … it’s a new concept altogether, so they’re going to learn a whole new bag of tricks.”
Dorsey also said he’s put a lot of thought into the wine list and plans to have what he calls “the captain’s list” — a selection of “very extravagant and delicious” wines. The bar will also offer a variety of “grade-A bourbons and your finer cognacs … we’re bringing in some beautiful cognac.” The cocktail menu, he added, will include espresso martinis and some other niche selections.
“Being in the theater and being this kind of restaurant, we wanted to offer a wide variety for people,” Dorsey said. “So, you’re going to find a unique bar program. I think you’ll find that it mirrors the food with its uniqueness and creativity. I'm excited to showcase what we've been working on.”
expect the cocktail menu to rotate seasonally with new drink inspirations created every month | sonata
Signature cocktails include the Opening Night which is Hendricks gin and Combier Watermelon with lime, sugar, bubbles, and cucumber bitters.
Another signature drink is the Chihuly Over Venice, drawing inspiration from the arts, which features Ford’s gin, Campari, Combier Strawberry, Contratto Bianco Vermouth, and Regan’s Orange Bitters. Cocktails range from $14 to $16.
Dorsey expects the food and beverage menus to be refreshed “every month or two … it’s always evolving. That’s fun for us as operators.”
Sonata’s artwork, provided by the St. Pete-based Imagine Museum, will also be changing on a regular basis. The grand opening showpiece will be an exact replica of the moon, by artist Luke Jerram that is 23 feet in diameter, that will hang from the atrium ceiling.
“It’s an art installation that’s been all over the world,” Dorsey said. “It's been in Australia and Italy and all over the place. Our guests will be able to eat beside the moon, next to the moon, under the moon.”
Sonata will initially be open for dinner Tuesday through Sunday before, during, and after shows at the Mahaffey Theater.
Dorsey plans to add brunch and lunch service early next year. The restaurant will also be open when shows aren’t taking place and will offer live music performances, such as jazz duos and trios and piano nights.
For more information and updates, follow Sonata on Instagram or visit their website.
