The Boston Globe states “Lenox Sophia is a special restaurant. This is what Lenox Sophia is like: intimate and personal but not at all precious. It takes food seriously but has a sense of humor.

It is a tiny place, just a counter and a few tables, with room for 20 diners. The counter is best, because this is where chef-owner Shi Mei and sous chef John Piecewicz prepare your food, the tidy galley kitchen just behind them. Inevitably you wind up in conversation, about the ornate antique duck press on the counter (more on this later), or the sugar cereal garnishing your dessert, or Boston restaurants, or something not food-related at all. Overhead, ingredients hang, drying for later use: bunches of herbs, persimmons spinning like small orange satellites.”