It may appear as a gimmick or pretense to create Golden State allure in a nation of dark booths and gloomy weather. Succulent air plants hang in glass tubes above, as if transplanted from a Joshua Tree sojourn. Later, dessert kicks off with ice cream flavored by pistachios from the San Joaquin Valley alongside calamansi crema and charentais cantaloupe. Perched for display near the front door, the three-grape red blend from Sonoma County is labeled “Geyserville,” giving diners at SOLA Soho a hint of what’s to come.Īn American-accented chef with Los Angeles roots roams the tables visiting guests, whose multi-course tasting meal starts with seaweed and sake-cured hamachi served with a vinaigrette made from burnt baby leek, kinako (toasted soybeans) and olive oil from Solano County.
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