Solera brings wood-fired coastal cooking to downtown — plates built around what the market had this morning, and a bar that takes its time.
A short, market-driven menu — plates change with what the boats and farms bring in, but a few stay put.
Whole fish, charred citrus, salsa verde, embered fennel.
Smoked paprika, crisped chorizo, white bean puree.
28-day dry-aged, bone marrow butter, ember-roasted onion.
Whatever's peak this week, charred and dressed simply.
Shellfish, chorizo, socarrat crust, serves two.
Burnt top, molten center, sea salt caramel.
Solera started with a simple idea: build the menu around the dock and the farm stand, not the other way around. Every plate passes through the wood-fired hearth at the center of the kitchen — it's the one piece of equipment that never turns off.
Our chef spent a decade cooking along the coast before coming home to open this room. The relationships with local fishermen and growers came first; the restaurant came after.
Seats are limited during our opening weeks. Book now for lunch, dinner, or weekend brunch.