Due to the recent measures taken in combating COVID-19, Via Sophia has adhered to the precaution and launched a contactless to-go menu highlighting some of their favorite dishes and cocktails.
Contactless pick-up orders are available 7 days a week from 11 am to 8 pm. Via Sophia will only be accepting credit card payments.
Call in or email orders and receive a confirmation and scheduled pick up time (202) 218-7575 or firstname.lastname@example.org.
Chef Colin Clark heads the kitchen. Before Via Sophia, Clark joined STARR Restaurants at the critically acclaimed French Bistro Parc, where he developed a deep appreciation for classic French technique.
During the next spent three years, Colin worked for James Beard award-winning Chef Mark Vetri. It was Vetri, along with his co-chef and partner Brad Spence, who instilled in Colin a lifelong affinity for the traditional Italian culinary art and technique of making pasta, bread, and charcuterie.
In 2013, Colin rejoined STARR to open Le Diplomate in Washington, D.C., where he met his most significant culinary influence, Brinn Sinnott. When Brinn left Le Diplomate two years later to assume the helm at Fiola Mare, Colin quickly joined him, ultimately rising to the position of Chef de Cuisine.
Menu highlights include Rigatoni Bolognese with Veal, Beef, Pork, San Marzano Tomatoes and Parmigiano, Friarielli e Salsicce pizza with confit garlic and fennel sausage, spicy soppressata and scallions and more.
You can also order pre-made cocktails. Check out their menu selection at viasophiadc.com