Sofiya serves halal Central Asian cooking in a Lower Nob Hill dining room large enough to hold a living wall, traditional garments on display, and a cushioned tapchan seating area alongside more conventional tables. The menu draws from Uzbek, Tajik, Kyrgyz, and neighboring culinary traditions, with plov, manti, and lyula kebab as signature dishes. The khachapuri — a puffy, cheese-filled bread topped with an egg yolk — and plov made with slow-cooked beef both carry a reputation worth noting, alongside charred lamb kabobs and manti sized well beyond the ordinary.
Beyond the signatures, the menu runs wide: samsa, qurutob with meat, Uyghur lagman, barak, and a cumin lamb dish round things out. Portions are generous enough that meals here tend to run long, and the room is built for exactly that kind of lingering.
Beyond the signatures, the menu runs wide: samsa, qurutob with meat, Uyghur lagman, barak, and a cumin lamb dish round things out. Portions are generous enough that meals here tend to run long, and the room is built for exactly that kind of lingering.