Sophia's A Brunch Counter

Reviews

• EW

  Elizabeth Wilcox

  Feb 20, 2026
  5.0
  Counter order, table service. You can seat yourself, but staff will also help you find a table after you order if needed. It was quite busy when I visited (around noon on a Friday), but everything ran very smoothly and they were well-staffed so everything stayed clean and went quickly despite the crowd. It's a lovely space (the building is great and perfect for this type of dining). A bit loud because of the crowd, but not too loud to converse, and the open air was very welcome. The food was incredible. Loved the golden waffle in particular. A little pricey, but everything felt like it lived up to the price.
• JS

  Jessica Soto

  Feb 20, 2026
  1.0
  If I could give this place 0 stars, I would. There was a line out the door and while I was waiting in line, my mom went to sit at an open table and was told by a worker that she couldn’t sit until we had ordered. Meanwhile, there were several other people sitting who had not ordered yet. I believe it is very unprofessional to make someone get up from a table that was empty after they were already seated. It was embarrassing and unnecessary. I had visited once before and decided to give it another try, but after this experience, I won’t be coming back or supporting this business.
• LL

  Lucy

  Feb 14, 2026
  3.0
  We drove out of our way to visit Sophia’s since we had seen lots of reviews raving about them, and were a little disappointed with the quality of food for cost, wait, and the physical environment. It’s a very lovely space, furnished well and extends into an outside area that is relatively temperature controlled, though I’m unsure how it’d be in the summers. During our 45+ min wait, we noticed guests seated on the south side (facing the sun) having to pull the large curtain over themselves for shade, and keep it in place with rocks in a planter. We were seated at one of those tables, and I (and a nearby guest) was constantly fighting the warm curtains that were blowing into me from the wind and quite literally engulfing me. I think the staff may have been too busy to check for environmental factors like that. The breakfast fried rice was tasty, filling, and flavorful, though the avocado wasn’t quite ripe. We also got Sophia’s Burger, but we were not asked at time of ordering how we would’ve liked the meat. It came out well-done, very dry, and unflavorful. The waffle fries were just ok and needed more seasoning. The ketchup that was provided in the small dip dish only filled 1/3 of the way, which was not enough for a bowl of fries. Furthermore, we overheard that guests of 5 nearby apparently had never gotten their drinks (it usually is the first thing to come out once guests are seated), and they had to flag down a server. One of my servers had completely forgotten about an order associated with our table. I would be interested to see how the facility improves over time! But until then, this would not be my first brunch choice. It just isn’t worth it for the commute & wait time, cost, and quality. When you pay a higher price for food, like $30-40 per person, your expectations are higher, and this missed the mark.
• SP

  Sherrie Poyer

  Feb 9, 2026
  5.0
  Best espresso martini I have ever had! Super friendly servers while being under an enormous amount of pressure for a huge crowd with lines that I never saw die down! Met the owner and she's fantastic! Beautiful ambiance with the curtains. We tried the bread pudding which was very good! Saw the french toast tower and will get that next time! I got Golden corn waffle that had a heap of maple butter whip on top with a bit of edible gold. It was so beautiful and delicious. The baked eggs had amazing slivers of cooked lemon peel that added a unique, lemon zest flavor to the egg dish. The egg sandwich was delicious with the most amazing crisp tater tots with a special sauce over the top. We also got some danish to take home and a cold brew coffee while there. I felt the entire experience was an A+.!!!
• BB

  BGW

  Jan 28, 2026
  2.0
  The Aesthetic Promise vs. The Operational Reality The architectural appeal of Sophia’s is undeniable. The design language evokes a sophisticated, international flair reminiscent of Perth or Paris. However, while the physical space is beautiful, the operational execution fails to meet the standard of excellence the decor promises. For a restaurant positioned as an upscale destination, the gap between its visual identity and the guest experience is substantial. Service & Hospitality Gaps A successful service model, whether self-serve or full-service, relies on clear communication. The Welcome: There is a notable lack of orientation for first-time guests. Standing at an entrance for five minutes without acknowledgement from staff—only to see others receive guidance moments later—creates an immediate sense of exclusion. Staff Engagement: Hospitality is an active pursuit. When staff members, including the manager/owner, prioritize internal conversation over guest navigation, the culture of the restaurant feels indifferent. Visibility & Logistics: The "seat yourself" model becomes a liability when the staff is unable to locate guests once food is ready. It should not fall upon other patrons to act as a liaison between the server and the customer. Culinary Execution & Dietary Inclusivity For a modern brunch establishment, the "Plant-Based" or vegan experience felt like an afterthought rather than a curated offering. Quality Control: Serving oxidized (brown) avocado and cold lentils in a dish that should be vibrant and fresh is a significant lapse in kitchen standards. Flavor Profiles: The promised complexity of a garlic-ginger vinaigrette was absent, leaving the dish one-dimensional. Attention to Detail: Accuracy in beverage service is fundamental; receiving an iced latte when a hot one was requested suggests a breakdown in the order-to-bar pipeline. Environmental Ergonomics While the heavy, theater-style drapery adds to the "bougie" aesthetic, it interferes with the functionality of the dining experience. When decor becomes a physical hazard—knocking over drinks or encroaching on a guest's personal space—it ceases to be an asset and becomes a deterrent. This was echoed by the surrounding tables, where guests chose to leave early rather than navigate the cramped environment. Final Reflection Ultimately, Sophia’s feels like a high-end concept currently operating with the disorganized energy of a fast-food outlet. There is a "vibe" of luxury, but it lacks the foundational hospitality required to sustain it. Until the management bridge the gap between their staff's attentiveness and the building's beauty, it remains a beautiful shell with a hollow experience.

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