New Philadelphia Byob Redefines International Fusion With Global Dim Sum On South Street

(Philadelphia) - December 17, 2007 - Opened in late 2007, Sonam redefines global fusion and offers a new spin on the small-plate trend, serving "global dim sum." The seasonal menu merges intercontinental cuisine into unique bites, many of which meant to be enjoyed by hand. The concept allows diners to taste a large portion of the menu in a relaxing environment as in the Chinese dim sum style.

A global meal wouldn't be complete without a wide variety of liquid accompaniments. To simplify the task of deciding what would best match Wild Boar Tar Tar and Risotto Tamales, Sonam offers menu suggestions for wine, sake, beer, and mixed drinks - not to mention the right glass for every cocktail. These helpful suggestions are available online and over the phone.

The 50-seat BYOB is situated in a modern space in the Headhouse Square District of South Street, around the corner from the popular farmer's market. Like the menu, the atmosphere blends a wide variety of eclectic cultural and style elements, with great attention to detail. Designed by Naomi Stein, a residential interior designer making her first foray into restaurant design, the space incorporates warm earth tones with red accents and punches of interest like bouquets of bamboo and angular displays.
Comfy banquettes and pillows create a luxurious but serene environment which places all emphasis on the dishes. An adjunct lounge area creates a perfect space for an intimate party of up to 10 people.

The menu fuses concepts and ingredients which seem to come from different gastronomic worlds into delicious innovations like Hamachi Nachos with flour tortilla chips, yellow tail, avocado puree, and pico de gallo oil; S'mores constructed from goat cheese marshmallows, fig reduction, and wheat crackers; Buffalo Falafel with gorgonzola tzatziki and celery batonets; and an Italian Egg Roll with roast pork, broccoli rabe, roasted yellow peppers, sharp provolone, and sundried sweet chili sauce.

With so many culinary cultures represented, Sonam would be remiss not to feature a unique take on the Philly cheesesteak with the Cheese Steak Terrine - cheese steak mousse, shaved filet, fried onion, mushrooms, sharp provolone whiz, fire-roasted tomato ketchup, and hot pepper duxelle.

Tantalizing desserts include Chocolate Gelato topped with chicharrones for a real twist on sweet and salty; a delectable Egg Roll with bananas foster, dulce de leche ice cream, and blackberry coulis; and an ever-changing cr�me brulee duo served with binuelos spoons.

Chef and owner Ben Byruch began his culinary education at the Art Institute of Philadelphia and worked in the kitchens at Pod and Trust in Philadelphia. The now 25-year-old chef went on to become the banquet chef at the Desmond Hotel in Malvern, Pa.

Sonam is open Sunday-Thursday 5-10 p.m., Friday and Saturday 5-11p.m., and closed Tuesdays. The restaurant plans to open for Sunday brunch in the new year, offering another sweet and savory global dim sum experience. Sonam is located at 223 South St. For more information or reservations, please call 215-922-3092 or visit www.sonambyob.com.
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