?Surfer girl? and former chef to Hollywood celebrities, Carol Wallack will open sola, an innovative Contemporary American eatery, in the North Center/West Lakeview neighborhood this January. sola (3868 N. Lincoln Ave., 773-327-3868) will feature the best in casual fine dining and highlight some of Wallack?s favorite Asian and Hawaiian flavors.
A Los Angeles native and avid surfer who found her calling on the beach, Wallack brings her love of sand and surf to sola with dramatic amber-hughed lighting and decorative touches in rust, gold and chocolate brown. The d?cor will cast a friendly glow with accents of wood and stone and will include some nature friendly materials. An acoustical coating in the ceiling and a state of the art sound system ensures that diners can converse easily, making sola a comfortable, friendly retreat amidst the chill of the Chicago winter.
Friendly and thoughtful service will be a hallmark of sola. An impressive group of hospitality professionals have gathered to offer the finest service on the north side and provide a comfortable, warmly lit neighborhood spot to celebrate special occasions or enjoy a casual dinner with friends.
The menu stars the contemporary American cuisine for which Wallack is well known. Her culinary style was developed from years at some of Los Angeles? finest restaurants, frequent surf trips to Olowalu and Hookipa beaches on Maui and ten years cooking for the neighbors here in Chicago at Deleece.
Diners can explore these influences in appetizers such as pork dumplings with steamed ginger, Asian chicken broth and Fuji apple chutney ($ 6), or Asian pear salad with local blue cheese, Belgian endive and pear cider vinaigrette ($ 6). Some comfort-food starters include a simmering butternut squash soup with star anise and maple cr?me fraiche ($ 7) and warm porcini flan with mushroom confit and truffle emulsion ($ 7).
Entr?es include Opakapaka (Hawaiian Red Snapper) en papillote pineapple, shiitake, mint and cilantro ($ 22); an interpretation of Nobu?s miso black cod with bamboo rice and curried sunchokes ($ 20); black pepper tuna with black beluga lentils, balsamic soy syrup, shiitake and snow peas ($ 22); braised short ribs with glazed brussel sprouts and white cheddar macaroni and cheese ($ 18); a vegetable pot pie of beets, parsnips, rutabaga, wild mushrooms, truffle oil ($ 16); and oven-roasted chicken, accompanied by saut?ed spinach with lemon grass, curry mustard and natural juices ($ 17).
The dessert menu features a chocolate cake with a soft, Vosges ginger, wasabi and sesame chocolate center; a crispy banana-Nutella chocolate egg roll, and a ginger poached pear in port pomegranate gastrique with blue-cheese ice cream. An artisan cheese selection and homemade ice creams and sorbets will change daily.
In addition, the full dinner menu will be available at the granite topped bar with a full line of specialty drinks. A selection of sides includes vegetable fries, onion straws, eggplant puree and truffle parmesan fries ($ 5).
sola will also provide curbside carryout so patrons and parents won?t need to leave their cars and can take dinner home.
sola is open for dinner Sunday - Thursday from 5:30 p.m. to 10 p.m.; Friday and Saturday from 5:30 p.m. to 11 p.m. Lunch and Brunch will begin in March. Lunch will be served Thursday and Friday from 11:30 a.m. to 2 p.m. and Brunch will be served Saturday and Sunday from 10:30 a.m. to 3 p.m. For more information about sola or to make reservations, please call the restaurant at (773) 327-3868.
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