Sophia Steak Wilmette — Restaurant in New Trier Township

Update: I'm downgrading my original 2-star review for Sophia Steak Wilmette to 1 star.

Sophia is supposedly an upscale steakhouse, and I think this alone taints some people's experience where they think it's better than it really is. I think of Sophia Steak like Lululemon. They market themselves as high-end but fail to deliver in terms of quality. Yet, some customers continue to return simply because of the name.

Sophia doesn't know the basics when it comes to making steaks. They heavily seasons their steaks with coarse black pepper, which is fine, but they need to learn the proper technique of cooking the steaks so the black pepper doesn't get scorched and burned. More often than not, there's an unpleasant, slightly bitter taste as result of the burned black pepper. This is a shame and doesn't do justice to the high quality USDA Prime and wet-aged steaks that Sophia uses.

Sophia should consult with Mirani's in Winnetka to learn how to crust steaks with coarse black pepper without burning them. Jameson's Charhouse doesn't use USDA Prime quality steaks, but they make better tasting steaks than Sophia.

In my most recent visit, the Prime Delmonico Ribeye Steak wasn't as thick-cut as it used to be. It was cut thinner, which definitely isn't the standard you would find at a steakhouse, let alone an upscale steakhouse.

Next entree up for critic is their Spicy Crab Campanelle. The kitchen needs to work on its presentation of this dish as it looks like they simply dumped canned jumbo lump crab meat on the campanelle. The crab isn't cooked with the pasta; it's thrown on at the end, so it's straight up white lump crab meat on your plate.

A 1-star rating may seem harsh, but I'm rating Sophia based on the ways it markets itself as an upscale steakhouse. If it were a casual steakhouse, I would rate it 3 stars. However, for a high-end steakhouse that burns the black pepper crust on their steak and has poor customer service, the 1-star rating is justifiable. Original review: I'm a regular customer at Sophia Steak in Wilmette, but the quality seems to be declining recently. The kitchen is inconsistent and unreliable; the food is sometimes good and other times it falls way short.

Their Saturday Prime Rib special used to be outstanding, but it was gray, well done, dry, and tough during my last two orders. As you can see from the photo, there was barely any ribeye cap or fat; instead, it was gray and well done.

The Lobster & Shishito was previously a great appetizer, but there was more batter than there was lobster meat in my last order. Some bites were only batter and no lobster.

Their Delmonico Ribeye Steak, which is one of the best steaks that I have ever had, is sadly inconsistent. Sometimes the temperature is spot on; other times, they miss the mark. On two separate occasions, I ordered the steak medium rare, but it was served blue rare.

The first time it happened, my stomach was uneasy throughout the night and the next day. The second time it happened, I brought the steak up to medium rare in my home oven. While my steak was in the oven, I gave Sophia Steak a call to notify them of the problem, but the woman on the other end, who sounded like one of the hostesses was indifferent and did not even issue a word of apology.

On another occasion, my steak was seared burned on the outside, which made every bite of it bitter.

It's truly disappointing. I don't expect perfection, but the quality and service from Sophia – a premier steakhouse – has been falling short from being at least decent recently. It's inconsistent and therefore unreliable. I want to be able to order a nice meal from Sophia without fear or feeling like the quality is going to be a toss-up or gamble.

On of their entree, which has been consistently good, however, is their Miso-Glazed Salmon. Some people may say to never order seafood at a steakhouse, but I disagree. A good steakhouse would be able to execute any appetizer, entree, or...

Sophia Steak in Willmette greets its guests with a confidence that is immediately reassuring. On arrival, I was welcomed personally by General Manager Erik Roemer, while the host, Patty, set the evening in motion with warmth and efficiency. Service throughout the night was anchored by our server the charismatic José and further supported by Beverage Manager Danny, whose presence ensured that hospitality felt both polished and personable.

The restaurant itself is striking. Dark, moody interiors create the air of an intimate bourbon lounge, while the wraparound bar, gleaming with top-shelf spirits, positions itself as both centerpiece and promise. The space exudes refinement without feeling inaccessible, an environment carefully designed to heighten anticipation for what follows.

Drinks opened the evening with a statement of precision. The St. Germain Spritz arrived fragrant and floral, its delicate sweetness offset by a touch of lemon that evoked a sense of alpine freshness. The North Shore Spritz provided an elegant counterpoint with notes of hibiscus lending vibrancy and lift. Both cocktails displayed a clear commitment to balance and craft.

The first bites of the night, salt and pepper bread served with whipped butter, were deceptively simple yet executed with finesse. More ambitious were the potatoes and caviar, presented beautifully on a wooden board with a slice of lemon. The potatoes themselves were sublime, melting in the mouth and showing comfort at its highest level. The caviar, however, was subdued. Where it should have been the defining note, it faded behind the strength of the potato, leaving the dish missing something.

The main courses were where Sophia Steak demonstrated its authority. The house steak, the namesake Sophia, arrived with a perfectly charred crust and a deep, savory profile. Accompanied by quartered mushrooms in a sauce that recalled a soulful beef gravy, it was both technically assured and warmly nostalgic. Yet it was the Ahi Tuna Tataki was what defined the meal. The sesame crust delivered texture and spice, while the papaya and avocado gave the softness and balance. Served cold, the tuna was exceptional, silky, fresh, and free from any suggestion of heaviness. It was a dish that captured restraint and harmony with remarkable clarity.

A side of grilled asparagus with truffled béarnaise provided exactly what it needed to: a crisp counterpoint, elevated by the richness of its sauce but retaining the clean snap of the vegetable itself.

Dessert was a final flourish of indulgence. The thirteen-layer chocolate cake, with its interplay of hazelnut crunch, milk chocolate buttercream, and dark chocolate ganache, was decadent yet composed. Each forkful offered a luxurious depth without ever overwhelming the palate.

Sophia Steak is a destination that captures the essence of fine dining while never losing sight of warmth and approachability. It is an ideal choice for a memorable date night or an elegant evening of hosting. The moody, intimate setting creates a natural sense of romance, while the service strikes the rare balance of attentive without intruding. The wraparound bar invites conversation over cocktails, and the private booths in the back offer just enough seclusion to feel exclusive. Whether sharing a bottle of wine with someone special or entertaining guests over perfectly seared steaks and indulgent desserts, Sophia Steak delivers an atmosphere that makes any occasion feel elevated. It is a restaurant that earns its place among Chicago’s notable dining rooms and one that promises return visits...

After making our reservation I spoke to Annete and told her it was my husband’s 60th birthday . She promised it would be a very special night and she would make it a memorable evening. Money wasn’t an issue I just wanted it memorable. I have to let you know how incredible disappointed I am in what you promised would be a special 60 bday. I told her my husband wasn’t a big dessert person and didn’t like chocolate so she said she will make sure we kick off the dinner with bubbles. I told her that would be amazing!!!!Step one no bubbles or toast at the beginning of the dinner to kick off the dinner as she promised. They actually brought to the table next to us ….good for them it Looked lovely they even took a picture for the family. That would have been very nice and too bad it went to the wrong table which was next to us. Step two a frazzled waiter victor. He appeared very rushed maybe he was having an off night? Started by bringing my son a regular coke instead of Diet Coke. That happens no biggie. We purchased three bottles of wine and he poured the red in white wine glasses and the white wine in red wine glass. Basically just poured the wine in whatever glass was on the table. I actually had to stop him mid way to give him the correct glasses for the rest of us. At a high end restaurant I would expect more. Asked us for our dinner order and we had to tell him we would like appetizers. Once again felt very rushed. Then at the end of the dinner he brings a piece of chocolate cake says happy birthday after several minutes we had to ask him if we could order a different dessert as the birthday boy doesn’t even like chocolate. As I told Annette my husband is not a fan of desserts which was why we agreed on bubbles. We had 1000.00 dollar bill and everything was a miss. I never write reviews but this was so disappointing after we actually talked on the phone to discuss specifics. This was suppose to be such a special night for a milestone bday and it was a total miss. Unfortunately I was in the middle of a booth where I couldn’t easily get out. In addition I was trying to make the best of a situation out of countless misses.I was really hoping someone would check on our party but that didn’t happen either. It’s memories on special occasions that make it last a lifetime and this was a huge miss. Very...