My wife and I ate at Sonny's on Friday of Restaurant Week, and enjoyed ourselves very much. It was a full house - we had to wait a little bit for the table we had reserved to open up, and the staff were definitely running. But we never felt un-attended to, and as dinner service wound up, owner Jay Villani made the rounds of the tables and said hello.
I had the ceviche of the day - scallops, that day - which were luscious and tender, with a good citrusy tang that was not so strong as to take over the scallop's own flavor. (The only other place I've had scallops as good is David's 388, but those were cooked and otherwise prepared entirely differently, so I'd put them on par with each other - making them the only two places I'll eat scallops in Maine. And sadly, scallops aren't part of the David's 388 Restaurant Week special menu, though they're pretty commonly on the regular bill of fare.)
My wife had the house salad, which she reported was solid - and you don't really want a house salad to be too adventurous, do you?
For a main, I had the rabbit enchiladas with mole sauce. It was massive and really substantial, with well-melded flavors. Rabbit is a rich flavor, and the mole sauce worked really well to bring out its texture and heft, without making its strength overwhelming. Rice, beans, and tomatoes all fit well, and preserved their own textures. (The leftovers were killer at lunch the next day, too!)
My wife had the whitefish of the day, which was hake, lightly browned, and she said it was very good - tender and flakey without being underdone. It was a simple dish, done simply and well - exactly what she was in the mood for.
For dessert, we both had the chocolate creme anglaise, which was just plain divine. If Dean's Sweets could fill a truffle with that, I'd be in complete and utter heaven.