I have known Aaron Chamberlin for many years, so this was an easy article to write. I first interviewed him for a taste of az alongside artist and chef Gennaro Garcia and chef Suny Santana when they opened Taco Chelo Tempe. Aaron is thoughtful, funny, and refreshingly candid, so the hardest part of our conversation was staying on topic. And that topic was his latest project: Sophia’s – A Brunch Counter.
While many assume Sophia’s is Aaron’s latest restaurant, the concept belongs to his brother, Dave Chamberlin, with whom he previously collaborated on Ghost Ranch (now owned and operated by Backbar Hospitality Management). Aaron serves as the menu developer and consultant. Named after Dave’s granddaughter, Sophia’s is an all-day brunch concept open daily from 7 a.m to 3 p.m.
When I arrived at 11 a.m., I walked into a bright, airy dining room filled with natural light pouring in through floor-to-ceiling windows. A line of customers snaked from a gorgeous green marble counter past banquettes, white marble tables, cane-backed chairs, and onto a spacious patio. Donna Summer’s “Upside Down” played overhead. Aaron had saved me a seat at a custom stainless-steel counter, and before long, hibiscus teas and breakfast burritos arrived as he began explaining how he had joined the project.
As its name suggests, Sophia’s operates as a brunch counter rather than a traditional full-service restaurant. Visitors should expect a line any day of the week, but it tends to move quickly. After ordering at the counter, guests are shown to a table by staff, a system that keeps the dining room moving efficiently. During both of my visits, even with a line extending outside, the wait was surprisingly manageable.
Dave’s primary business, Chamberlin + Associates LLC, is a property management and real estate development company headquartered next to Sophia’s. In fact, much of the surrounding block is owned or managed by the company. Originally, Dave envisioned a place where employees and tenants could grab a quality cup of coffee and a bite to eat. Neither brother anticipated quite how popular it would become. “[Dave] and his wife, Flor, did a really good job,” Aaron said. “They would come on weekends and work [on the project]. He’s just naturally a grinder.”
The building itself is a destination. What was once a modest house has been transformed into a stylish restaurant. The redesign was led by Christoph Kaiser of the award-winning design firm Kaiserworks, whose touches elevate every corner of the space.
Construction delays and permitting issues unexpectedly gave Aaron nearly two years to develop the menu, much of it from his own home kitchen, where his wife, Lee, and three sons served as willing taste testers. “I had time to make every dish unique,” he said.
Over the years, I’ve learned that while Aaron appreciates good, indulgent food, he is equally passionate about quality ingredients and balance. It came as no surprise when he explained the philosophy behind the menu. “We wanted a place that felt feminine, [where] people could eat rich and luxurious [foods], but where there was a good balance of healthy food.”
This philosophy extends to the restaurant’s sourcing. Pastries come from Marc Chacón’s Chacónne Patisserie, Underbelly Meat Co. grinds the Arizona grass-fed beef used throughout the menu, while produce is sourced from local farms like McClendon’s Select whenever possible. “Our Sophia’s Burger is [made with] Arizona grass-fed beef,” Aaron said, “I think it’s the best in town.”
Aaron’s goal was to take familiar brunch favorites and give them a fresh perspective. The French Toast, one of Sophia’s most photographed dishes, began after he spotted a square French toast from a small cafe in England while scrolling through TikTok. Working with Chacónne’s milk bread, he created a version stuffed with dulce de leche and topped with French butter, sea salt, and maple syrup. “If I’m going to do French toast, I want to make it pure luxury.”
The Egg Sandwich also grew out of his search for something different. Inspired by Korean-style egg sandwiches popularized in Los Angeles, it features Chacónne’s milk bread stuffed with creamy scrambled eggs, cheddar cheese, avocado, bacon, chives, and spicy mayo, served upright in a custom cardboard box. “It’s a little hard to eat, to be honest,” he laughed. “But people love it. The presentation is amazing.”
While brunch often leans indulgent, Sophia’s also offers lighter fare. Perhaps the most welcome addition for longtime fans of the Chamberlin brothers’ restaurants is the return of the beloved St. Francis Salmon Superfood salad consisting of salmon filet served atop quinoa, radish, cucumber, and spinach in a sweet chili vinaigrette. “Since we closed St. Francis [Restaurant], literally the number one request is the St. Francis salmon,” he said. “We decided to put it back on the menu because we’re in the same area.”
As I looked around the packed dining room, it was clear that what began as a neighborhood gathering place for tenants and employees has become something much bigger. Whether guests come for the French Toast or the Egg Sandwich, Sophia’s has already found an enthusiastic audience. As for me, I’ll be back for the salmon.
written by: marci symington
photographed by: luke irvin
𖡡 336 east thomas road, phoenix, arizona 85012
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