A legacy that started Grandma Sora Lella 50 years ago in Tribena Island, the old part of Rome, Italy, continues four generations later in America. The new location, with its open French windows and doors, just like the open arms of grandmother welcoming all, sits on New York’s Spring Street in SoHo. This is a place where they make their customers really happy, so I now want to be its ambassador with the mission to make all New Yorkers Sora Lella’s fans. At Sora Lella, you will experience a style of cooking full of history going back to the beginning of Roman times. Each dish has had thousands of years to be painstakingly perfected.
Portraits of Grandma, Sora Lella, her brother Aldo Fabrizi, and other family and friends’ pictures in black and white hang on the warm-toned yellow walls. Bottles of Roman wines stand guard on the surrounding ledges. Tomasso, a very talented bartender from Milan, mixes drinks and performs one miraculous trick after another. At the bar, one can sip through the drinks and have some finger-licking good homemade snacks while watching him do his tricks. During our dinner, most of those patrons at the bar returned; within a couple of hours they came back. I had the Moscow Basil, which is like a mojito but with basil. I could not have enough of it. My friend had the Soo Fresh, and told me that it was an explosion of flavors. Both are original creations of the bartender Tomasso, who told us that his inspiration for mixing drinks comes from friends and or the kitchen. Tomasso said that sometimes the chef comes to him with a dessert or food and asks him to create a drink.
Portraits of Grandma, Sora Lella, her brother Aldo Fabrizi, and other family and friends’ pictures in black and white hang on the warm-toned yellow walls. Bottles of Roman wines stand guard on the surrounding ledges. Tomasso, a very talented bartender from Milan, mixes drinks and performs one miraculous trick after another. At the bar, one can sip through the drinks and have some finger-licking good homemade snacks while watching him do his tricks. During our dinner, most of those patrons at the bar returned; within a couple of hours they came back. I had the Moscow Basil, which is like a mojito but with basil. I could not have enough of it. My friend had the Soo Fresh, and told me that it was an explosion of flavors. Both are original creations of the bartender Tomasso, who told us that his inspiration for mixing drinks comes from friends and or the kitchen. Tomasso said that sometimes the chef comes to him with a dessert or food and asks him to create a drink.
