February 15, 2004
Sol Kitchen's hot
by Ashley Harrell Boca Raton News
Sitting down to a meal at Delray Beach's blistering new hot spot, Sol Kitchen, is like basking on the beach in the warm Florida sun – it's relaxing, it's indulgent and it doesn't cost much.
The warm atmosphere, upheld by exceedingly friendly service, is only the beginning of the complete dining experience offered at Sol Kitchen – the 5-week-old establishment located across from Old School Square at 4 East Atlantic Ave.
The Floridian, Latino and American tex/mex cuisine is perfectly complemented by the Southwestern, yet chic, décor. While creating the design motifs, artist Kim Krupnick and architect Michael Kripnick searched for the “soul” in the sunny regions that have inspired the menu's innovative cuisine. Two dominant Cuban lifestyle photos taken by Michael Eastman overlook the elegant dining room, as does a pensive life-size rooster perched atop a ledge of one of the plush, lime-green booths. Snazzy, swirly lighting fixtures dimly illuminate the 90-seat in and outdoor restaurant, which sits on 100-year-old reclaimed pine.
The sparkling red-orange bar, which backs to a fine Italian glass mirror, is stocked with martinis, ever-changing tap beers, more than 100 bottles of wine, and creative cocktails. Replete with enticing options, the drink menu poses a challenging decision for any patron. If you're feeling fruity, we recommend the Kavosick, a White Zin spritzer with watermelon schnapps and skewered gummy bear garnish served in a tiki god glass. And if it's chocolate that you crave, ask for the Lido, a concoction of espresso, Bailey's, kahlua, and nocello, and finished off with a chocolate rim.
Build your own martinis are also very popular, according to General Manager Bill Ofshlag, who said that menu items have been selling across the board. “We do everything from scratch because we're extremely serious about our food here,” said Ofshlag. And with just one bite of the famous fish taco, we knew he spoke the truth. Along with mouthwatering morsels of fresh fish, the taco is filled with shredded cabbage, homemade guacamole, tomato and limejuice, and is best when sprinkled with Sol Kitchen's original hot sauce. The vegetarian friendly menu also includes chips and guac and the Carolina Cornmeal Arepas with Smoked Vegetable Chili appetizers, but save room for the specials.
Executive Chef Ryan Brown, formerly of 32 East along with other members of the Sol Team, will cook you up a scrumptious slab of hickory-smoked baby back ribs (half or full rack) with baked beans, corn on the cob and apple slaw. If you feel like chicken tonight, Brown prepares a mean BBQ 1/2 Chicken with Cinnamon Spiced Yams & Bacon Braised Greens.
The management likes to think of its menu as including “all that's fresh and flavorful under the sun.”
And no meal at Sol Kitchen is complete without a dessert finale of Cuban espresso flan or the Garcia Grinder, two double chocolate chip cookies sandwiching Cherry Garcia ice cream.
Sol Kitchen is open for lunch from 11:30 a.m. to 2:30 p.m., and for dinner at 5 to 10:30 p.m., and on Friday and Sat the kitchen stays open till 11:30 p.m. And like most Delray restaurants, Sol Kitchen invites its diners and everyone else to stay for the late night party till 2:00 a.m. The hip Latin music that blares through the speakers of Sol Kitchen has been known to encourage more than a few late night patrons to shed their inhibitions, sashay across the floor, and grab a dance partner.
Public Relations Contact: Carla Marsh
(561) 368-4421
carlam@solkitchenrestaurant.com