Any Mediterranean restaurant worth its falafel should be able to roll out a selection of traditional sauces and spreads, like hummus, tzatziki, and baba ghanoush. But eight-month-old Sonny’s Mediterranean, an 18-seat, counter-service-only restaurant in Highland, takes its condiment game further than its fast-casual competitors.

Chef David Schloss, who worked at RiNo’s Safta for nearly two years before opening Sonny’s, draws on his experience at that upscale eatery to deliver refined Greek and Levantine flavors—but without the fuss. Case in point: Schloss ditches Safta’s multi-hour hummus-making method for one that takes roughly 15 minutes but entails processing the chickpeas longer at a cooler temperature, resulting in an extra creamy dip. It’s a smooth lead-up to your entrée: a pita sandwich. Not only does Schloss nail the house-roasted chicken or herb-flecked falafel stuffed inside, but the wrap is also the perfect vessel for sampling his sauces. Schloss delivers tasty classics, such as sesame tahini sauce and garlicky toum, but he also proffers less common options: zhoug, a Yemeni sauce of serranos, cilantro, parsley, orange zest, and spices; a harissa made with three kinds of dried chiles; and a basil chimichurri that ventures away from traditional Mediterranean flavors. Order a few, then play around to find your winning condiment combo.

5280 February 2024
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This article was originally published in 5280 February 2024.
Ethan Pan
Ethan Pan
Ethan Pan is 5280’s former associate food editor. Follow his dining/cooking Instagram @ethans_pan.