Via Sophia was designed to embody an authentic osteria with a three-daypart menu, an Aperitivo Happy Hour and late-night pizza menu. Weekend brunch will be introduced later this summer as well. The restaurant space seats up to 96 guests inside, while an outdoor patio, set to open later this summer, will offer a full-service menu for up to 30 additional seats year-round with the aid of heat lamps.
Working with DesignONE Studio, Atlanta-based art consulting firm Amy Parry Projects created a custom art collection for Via Sophia that represents objects and memories passed down through family generations.
The menu will include five specialty pizzas seasonally, including the classic Margherita, with San Marzano tomatoes, buffalo mozzarella and fresh basil, and Fra Diavlo, with salame picante, fresno chiles, red onion, buffalo mozzarella, San Marzano tomatoes.
Other menu items include bruschetta made with house-made semolina loaf; Tagliata di Manzo with charred spring onion, confit cherry tomatoes, balsamic reduction, arugula and barolo jus; and Monkfish Ossobuco, with sauce livornese, clams, olives, capers, fennel and potatoes. Via Sophia’s signature pasta entrees such as the Ravioli Finochietta, with asparagus tips, favas beans, morels and fresh parmigiana and Pappardelle with rabbit ragu, ramps, pecorino and Castelvetrano olives will be made with house-made pasta. The restaurant will also offer signature antipasto dishes, including Caponata-Toasted Eggplant with San Marzano tomatoes, golden raisins and pine nuts, artisanal cheeses and charcuterie, including a 24-month aged Prosciutto di Parma.
The restaurant will be open for breakfast, lunch, aperitif hour and dinner.
Both concepts were designed by DesignONE studio. Italian marble and wood sourced from Virginia are woven throughout the dining room.
Inspired by the early life of French born architect Jules-Henri de Sibour, who originally designed the Hamilton in 1922, this hidden cocktail bar is dimly lit with wood paneling and gothic accents. The Prohibition-era architect was a member of Yale’s Skull and Bones Society and this space is meant to mimic the alleged interior of the meeting hall, The Tomb, where artifacts were on display from the members “crooking” or stealing keepsakes from other Yale societies.
Society will offer an elevated cocktail experience with personalized service of bespoke libations and rare spirits under the direction of mixologist Zack Faruki, who joins the hotel from Michelin-starred Fiola Ristorante & Bar. A limited wine list and gourmet snacks including caviar with panna cotta, nuts and Sicilian olives, will also be available.