Thanks for the praise on the Gnocchi!
I just wanted to introduce myself to the board. I'm Michael E. Bonk I'm the Executive Chef at Sonoma Restaurant. I've been at Sonoma for 2 years now. I came to Sonoma as Nick Sharpe's Exec Sous. Nick is a close friend of mine and we previously worked together at Mio, West End Bistro, and Vidalia. After Nick's departure and a trial period I was officially named the Executive Chef a month ago.
I want to carry on Sonoma's tradition of offering the best, local, seasonal food that we can source. I personally have long standing friendships with several local co-ops/farms. These relationships are part of the reason I've chosen to live and work in Washington DC. (I'm originally from the Philly metro area)
My personal philosophy on food is that first and foremost I want to use the best ingredients I can find and support the local community of growers in the process. Second, I want to make food that is approachable, fun, and hopefully delicious.
I've read several posts on Don Rockwell, open-table, yelp, etc.. commenting on prices or portions and I assure you I take it all in consideration. I'm constantly changing/updating dishes based on the season, prices, portions, etc. If you've had a bad experience in the past I ask that you give us another try. I feel the restaurant as a whole (front and back of the house) has made some serious improvements over the last six months. I feel we have a long way to go but I'm very proud of what we have been able to do.
I'm also working on some special projects such as a series of farm dinners and a neighborhood pig roast.
Getting this job has been the most challenging and at the same time most rewarding experiences I've had in my life. So I thanks to all the people that got me here. You know who you are.
