sola restaurant newsletter

Kau, Kau wela Le'ale'a a' la sola! (Summer Fun at sola!)

2010-06-02T18:23:00.002-05:00

There's an old joke about a Chicago man who recently shows up in Hell. The Devil is keen to irk this man, so he turns up the thermostat to 80 degrees. When the Devil checks on the man, he says, "Not a problem, it's just like Chicago in spring!" So the Devil knocks up the temperature to 110 degrees. The man sweats a bit, but says, "No worries, it's like Chicago in the summer!" Legitimately concerned, the Devil drops the temperature to -30 degrees, completely freezing over Hell. When he checks back on the man, he's elated, jumping up and down, screaming, "World Series over! Cubs win! Cubs win!"

We're privy to a wide range of seasons in Chicago, but it's that wonderful array of experiences that make up our indomitable spirit. Nowhere else in the country do folks so openly celebrate the fine weather and positive moods as they do in Chicago, and nowhere else in Chicago will you find that celebration better highlighted than at sola. Executive Chef Carol Wallack and Chef de Cuisine Alex Shalev put the summer sun in each and every one of their tantalizing dishes. Kick off your sandals and mosey over to sola - let us sweeten your dining experience with all the fresh produce this season has to offer.

Ingredient of the Month: Avocados

It's true that money doesn't grow on trees, but avocados do, which is all the more reason to adopt the avocado as our national currency. Imagine: your bag of groceries will cost you five avocados and two avocado pits, a large pepperoni pizza will set you back a bowl of guacamole, and sola's tempura avocado, found atop our infamous Tuna entrée, will be a highly prized commodity. A note to all avocado-currency advocacy groups out there: sola's got your back!

The Truth About Avocados

• Not just for guacamole
• Similar to the mysterious potato, an avocado is actually a fruit, not a vegetable
• The avocado is nicknamed the Alligator Pear because of its pear-like shape and green skin
• An avocado milkshake with chocolate syrup is a classic Indonesian treat
• Avocados have 60% more potassium than bananas - remember, think green!
• Carol is from California, where most avocados come from

Drink of the Month: Strawberry Rhubarb Fields Forever

This sweet cocktail captures summer in the perfect mix of Absolut Mandarin, ginger liqueur, Seedling Farms strawberry rhubarb syrup, lemon. It's nothing to get hung about - but that doesn't mean you shouldn't grab one on our relaxing patio.

What's Going On?

Father's Day - Sunday June 20

This year, help Dad work on his swing technique and enjoy a delicious meal all at once. All Fathers dining at sola this Father's Day will receive complementary sola golf tees. Join us for Brunch or Dinner for an appetizer and entrée that Papa won't forget, even by the end of the back nine.

Urban Luau Sundays

From the Big Island to the city of Broad Shoulders, guests can experience the fare that Hawaiians gather with family to enjoy. The menu, which changes weekly, is available every Sunday during dinner and is served family-style for everyone at the table to share.

Guests can choose two dishes along with a Hawaiian-inspired salad or soup, plus one of Chef Wallack's sweet and savory desserts. The Urban Luau Menu is $30 per person and children only pay their age - it's the perfect way to get a taste of paradise in our welcoming Northcenter neighborhood.

Triple Threat Thursdays

What could possibly be more dangerously delicious than the combination of Burgers, Bacon and Beer? Well... probably nothing - which is why we dare to go there every Thursday night.

Indulge yourself every Thursday starting at 5:30 p.m. with sola's legendary Wagyu "Kobe" Burger, typically only available for lunch, which is sandwiched between a chewy pretzel roll with house-made bacon, caramelized onions, fresh arugula and melted cambazola cheese.

Follow that up with a local craft beer and special dessert featuring our unique and appetizing bacon and you'll be swimming in Triple Threat Heaven.

Previous specials include bacon buttermilk ice cream with a malasada, hot fudge, wild strawberry compote and hazelnut brittle and Two Brothers' Ebel Weiss beer, brewed here in Illinois. Join us once and you'll be dreaming the Triple Threat until Thursday rolls back around.

$30 Prix Fixe Menu - Avocado

Stop by sola Monday, Tuesday, or Wednesday and partake in the coveted $30 Prixe Fix Menu, which weaves our ingredient of the month throughout three appetizing courses. Make a reservation or just stop by for one of the best deals this side of Wrigley Field. Each generous course can be complemented with expertly selected wine pairings for an additional $15.

Puna Ka Manawa a la sola! (spring time at sola!)

2010-05-03T14:53:00.003-05:00

A few mantras and anecdotes we hear every day turn out to be true. Roses are red, Violets are blue. April showers bring May flowers. Everything you crave about spring, Sola Restaurant has. That may not be an official mantra, but it's just as true as the other ones.

Flowers really are blooming across Chicago, so Executive Chef Carol Wallack and Chef de Cuisine Alex Shalev are showcasing an offbeat kind of flower: asparagus. But that shouldn't stop you from picking up a bouquet of beautiful roses for your mother on May 9th. Begin or finish your Mother's Day celebration with sola this Sunday and join us for brunch or dinner.

Ingredient of the Month: Asparagus

One piece of asparagus is known as a "spear," but not many know why. It turns out that during Greek times, when the armies on the front lines were short a couple swords and spears, they would bundle up asparagus into weapons. What they didn't count on were the impromptu dinner parties that broke out across the battlefields. Spartan and Athenian soldiers would lay down their arms in favor of bacon-wrapped asparagus tips and fresh bouillabaisse, proving that there is no greater weapon than an empty stomach.

The Truth About Asparagus

• Asparagus is part flower, technically derived from the Lily family
• Asparagus begins as a tiny black seed and takes two years before it is ready to harvest.
• It used to be considered a luxury to be able to eat asparagus in ancient Rome and Italy.

Drink of the Month: Wasabi Bloody Mary

Don't be fooled by the dolled-up wasabi rim: this bloody mary means business. There is no better cure to a long night on the town then a delicious sip of sola's Wasabi Bloody Mary, the ultimate brunch companion. Garnished with shrimp and pickled asparagus, served with a beer chaser; you'll find spicy nirvana to start your day.

Mother's Day with CO Begelow!

This Mother's Day, Sunday, May 9, 2010, give mom more than just flowers. During Brunch and Dinner, Chef Carol Wallack and sola, located at 3868 N. Lincoln, will be offering extra mouth-watering menu specials and beauty treats to keep mom looking her best on her special day.

The first 200 moms to dine at sola on Mother's Day will receive a deluxe gift bag from world-renowned beauty company, C.O. Bigelow. This one-of-a-kind bag will be filled to the brim with fantastic products for the face, hands and feet to help mom keep looking and feeling amazing. C.O. Bigelow is located on the 4th floor of Water Tower Place in downtown Chicago.

Moms and families can also dine on sola favorites, such as the Ham and Cheese French Toast, served with mustard honey and plum preserves for Brunch, or the ever-popular Braised Short Ribs, served with hoisin, lemongrass, soy, snow peas, shiitake, red peppers and carrots for Dinner.

Urban Luau: Every Sunday

Triple Threat Thursdays: Burgers, Bacon & Beer

What could possibly be more dangerously delicious than the combination of Burgers, Bacon and Beer? Well... probably nothing - which is why we break that barrier every Thursday night. Indulge yourself this Thursday starting at 5:30 p.m. with sola's legendary Wagyu "Kobe" Burger, typically only available for lunch, which is sandwiched between a chewy pretzel roll with house-made bacon, caramelized onions, fresh arugula and melted cambazola cheese. Follow that up with a local craft beer and special dessert featuring our unique and appetizing bacon and you'll be swimming in Triple Threat Heaven. Previous specials include bacon buttermilk ice cream with a malasada, hot fudge, wild strawberry compote and hazelnut brittle and Two Brothers' Ebel Weiss beer, brewed here in Illinois. Join us once and you'll be dreaming the Triple Threat until Thursday rolls back around.

Love Sola Testimonials

We received so many positive testimonials it was hard to pick just one. We will continue to review them all and will announce a winner in a separate upcoming email. We'd like to thank all of you for continuing to be a part of sola. We continue to commit our excellence in offering you the ultimate dining experience.

Ku'u aku, ho'onanea, luana Me Pilialoha a la sola! (Relax with Friends at sola!)

2010-04-02T10:04:00.002-06:00

It's happening, as it does every year. Every citizen in the city of Chicago takes in one deep breath and lets it out in a unified, relieving sigh. The weight of winter falls from our "big shoulders" and now we can get busy planning our tropical relaxation. It's as if our memories hibernated all winter long, but as the April sun reemerges, we all recall just how electric summer in the midwest can be.

sola is no stranger to this early spring anxiety. As the temperature picks up, so does the heat in our welcoming kitchen. Executive Chef Carol Wallack and Chef de Cuisine Alex Shalev are paving the road to a sublime springtime with a healthy batch of Almonds. To further ramp up the excitement, the Chefs are inviting you to win a $50 sola Gift Certificate, just by testifying about your midnight Kalua Potsticker cravings. Read on to learn more.

Ingredient of the Month: Almonds

A wise person once said that a peanut is neither a pea, nor a nut. Sure, that's great and all, but what are we supposed to believe about almonds? sola's talented team of hardly-certified linguists decided to dig deeper into the nutty mystery. Clearly, the name can be divided into two parts: "al" and "mond." "Al" is obviously a reference to everyone's favorite TV weatherman, Al Roker of the Today Show, who also wrote a book about Big Bad Barbeque. "Mond," on the other hand, is unquestionably an Americanized take on the French word "monde," which means "world." Thus, Al Roker's Barbeque is good for the world and thus perfect for sola's delicious spring menu.

While this logic may seem faulty, spending $30 on sola's Almond Prix Fixe Menu is quite the opposite. Stop by sola Monday, Tuesday, or Wednesday and partake in three sizeable and mouthwatering courses featuring the elusive almond. Each finely-tuned course can be complemented with expertly selected wine pairings for an additional $15. It's the most logical decision you'll make all week.

The Truth About Almonds

- Although almonds are a great source of protein, they are also high in fat and must be consumed in moderation.
- An almond is actually a stone fruit and is related to the peach and cherry, which explains their distinctive sweetness.
- According to superstition, if you eat almonds before imbibing a few drinks, you will reduce your chances of getting intoxicated and avoid having a ruthless hangover.

Drink of the Month: 2006 Syrah Napa Valley Phoenix Ranch Vineyard

This bold red wine is featured on the menu of sola's upcoming wine dinner with Whetstone Winery. It boasts complex flavors of blackberry, cassis, black pepper and red beets and finishes long with dark chocolate and tobacco leaf notes. It's the ultimate complement to sola's rich Wagyu Hangar Steak

Love sola?

Tell Us About It! And Win $50
We're not kidding. We would never kid you like that. Have we kidded you before? Maybe. But not this time.

This month, we're asking you to offer your sola testimonials to be placed on our website at www.sola-restaurant.com. Tell us about your favorite sola experience, a hilarious sola encounter, or some of the reasons you find sola to be the perfect neighborhood spot. Gush about our top-notch service or our killer cocktails. Pontificate on sola's peace-loving philosophy or just mention your favorite dish.

At the end of the month, we'll pick out our favorite testimonial and award that person a complimentary $50 sola Gift Certificate. All you need to do is send your testimonials to dine@sola-restaurant.com.

Real Simple Restaurant Week

sola is helping Real Simple Magazine celebrate their 10th Anniversary with a special menu available from April 5th - April 9th. Also, stop by Union Station on April 9th from noon to
2 p.m. while sola participates in the exciting event, Real Simple Invites Chicago to Lunch.

Every Sunday - Urban Luau Menu

Burgers, Bacon, Beer - Triple Threat Thursdays

Ho l, ma, I loko, kake, ea, eaea, lewa a la sola! (Spring is in the Air at sola!)

2010-03-02T14:19:00.007-06:00

Listen up, Old Man Winter - We get it, already. April showers eventually bring May flowers, but you've still got your icy hands all over March. Your timeless tricks are getting pretty old. Endless snow, freezing rain, blustery winds, gloomy skies; come on, this is Chicago! We've seen it all before and we're not impressed.

That's why we're taking a stand, Papa Freeze. We're not going to take your attitude anymore. We're heading to sola Restaurant, Chicago's last stand against the fading winter blues. Executive Chef Carol Wallack and Chef de Cuisine Alex Shalev have carefully pieced together a Hawaiian-infused menu guaranteed to put a spring back in your step before spring even arrives. Between the Urban Luau Menu, Triple Threat Thursdays, a Coconut-laden Prix Fixe, and mouthwatering daily specials, every day is a great day to warm yourself.

Join the rebellion against Old Man Winter. The resistance movement gathers at sola Restaurant, seven days a week, open at 5:30 PM.

Ingredient of the Month: Coconut

Ah, the palm tree. Elegant and relaxing, the palm tree symbolizes everything serene about island life. That's why Executive Chef Carol Wallack brings its succulent fruit, the coconut, to this month's Prix Fixe Menu. Stop by sola Monday, Tuesday, or Wednesday and partake in three courses of tropical heaven for just $30. Chef de Cuisine Alex Shalev weaves coconuts through three delicate yet generous courses in one of the best deals this side of Wrigley Field. Each finely-tuned course can be complemented with expertly selected wine pairings for an additional $15. Take advantage of this island luxury without the hassle of chartering a boat to the nearest archipelago.

The Truth About Coconuts

Across the globe, coconuts are utilized to treat a range of maladies from baldness to the common cold In Thailand, specially trained monkeys take care of business and actually harvest coconuts. A coconut can be classified as a fruit, a nut, or a seed. Still not clear on peanuts, though.

Drink of the Month: A Day at the Beach

Malibu Rum, Three Olives Mango Vodka, passionfruit and pineapple juice

Every Sunday - Urban Luau Menu

Chicago Flower and Garden Show at Navy Pier

March 14th
Don't worry - TMZ has already been alerted. Chef de Cuisine Alex Shalev will have his skills on display for visitors of the Flower and Garden Show when he shows them how to make one of sola's exhilarating dishes. Tickets and more information for the Flower & Garden Show can be ordered online at chicagoflower.com.

sola Goes Greener

We've switched all of our take out packaging to recycled materials. Our new Bio-Plus Earth #1 packaging is endorsed by the green restaurant association and is made from 100% recycled paperboard.

Burgers, Bacon, Beer - Triple Threat Thursdays

Hau`oli Lâ o Lono-i-ke-aweawe-aloha! (Happy Valentine's Day!)

2010-02-02T16:52:00.009-06:00

Punxsutawney Phil might be waving his mysterious, shadowy wand this month to predict the end of these daunting winter weeks, but instead of dreading the onset of Seasonal Affective Disorder, brighten your spirits and bask in the warmth at sola Restaurant. We've hit the ground running following our four-year anniversary and show no signs of slowing down; we'll keep providing a tropical-Midwestern shield to save you from the chilly gusts of the Windy City.

Executive Chef Carol Wallack and Chef de Cuisine Alex Shalev have electrified the shortest month of the year with aphrodisiacs, tropical drinks, chocolate creations, and an Urban Luau on the North Side. Sola mainstays like the Thursday Triple Threat and our weekly Prix-Fixe Menu also return to tickle your tastebuds. Stay tuned - February will amp up the excitement at sola.

Ingredient of the Month: Chocolate

There are some folks out there who are self-described 'chocoholics.' To combat the overbearing cocoa-tastic urges of 'chocoholism,' one might think to participate in a few meetings of Chocoholics Anonymous, but such a person would be mistaken. Only Executive Chef Carol Wallack has the medicine for chocolaty night terrors, and it's an indulgent remedy. Try some Chocolate Pave with an almond crust, lychee-raspberry-rosewater gelee and candied rose petals, a highlight of sola's aphrodisiac-laden Valentine's Day menu.

Facts About Chocolate

* Eating chocolate makes you romantic - it contains phenylephylamine, the same hormone the brain triggers when you fall in love
* Chocolate also makes you happy, if not elated, and not just because it's delicious. Chocolate produces serotonin, which is known as the "happy chemical"
* Chocolate is considered an aphrodisiac because it contains substances that increase energy, stamina and feelings of well being.

$30 Prix Fixe Menu

Stop by sola Monday, Tuesday, or Wednesday and partake in the coveted $30 Prix Fixe Menu, which weaves our ingredient of the month throughout three appetizing courses. Make a reservation or just stop by for one of the best deals this side of Wrigley Field. Each generous course can be complemented with expertly selected wine pairings for an additional $15. February is the perfect time to take advantage of this inexpensive luxury.

Drink of the Month - Rum Relief for Haiti

In a time of disaster we must all do our part, however small, to be good to each other and lend a hand. That's why sola has mixed up the Rum Relief cocktail, a blend of Barcardi, Malibu, and Myer's Dark rums, pineapple juice, orange juice and guava puree over ice. The cocktail is $10 and $5 of it will go to the Haiti relief fund. Great drink. Great cause.

+ Vist the MercyCorps Website

Valentine's Day

Taste succulent specials like Lobster with Smoked Oysters, fingerling potatoes, baby romaine, lobster broth and caviar; Hamachi, Salmon, and Oysters with avocado seaweed and wasabi; Foie gras soup with Brioche, truffle, ginger, candied orange and radish; Seared Opaka Paka with parsnip-miso puree, grilled asparagus, confit leeks and jasmine rice; Grilled Wagyu New York Strip, wilted beet greens, sweet potato, trumpet mushrooms, crispy onions and truffle pesto.

But what night of romance is complete without something sweet? Finish off the night with a scrumptious Chocolate Pave with almond crust, lychee - raspberry - rosewater gelee and candied rose petals.

The South Beach Wine & Food Festival

The South Beach Wine & Food Festival is one of the nation's premiere culinary and wine events. Taking place February 25th - 28th, the four-day event features the biggest stars in the food industry as well as the world's most renowned wine and spirits producers. This is Wallack's second consecutive year participating in the fest and she has big plans after a successful first round - in 2009, Wallack competed in Rachel Ray's Burger Bash and took home the prize for "Best Potatoes" for her parmesan truffle fries.

Chefs Wallack and Shalev will be serving Allen Brothers Wagyu New York Strip with Fingerling - Oxtail Hash with a Slow Cooked Quail Egg, Shallots, Swiss Chard, 5-Spice Jus and Truffle Pesto. Wallack will be one of 41 chefs from around the U.S. participating and just one of three from Chi-town.

The Best of the Best event is an indulgent affair, incorporating cutting-edge cuisine, reserve wines, local and national celebrity, and a palpable vibe that sweeps the crowd into a frenzy of excitement. Stay up to date - dine at sola and ask about our progress!

Urban Luau Sundays

Burger, Bacon, and Beer Thursdays - The Triple Threat

What could possibly be more dangerously delicious than the combination of Burgers, Bacon and Beer? Well... probably nothing - which is why we dare to go there every Thursday night. Indulge yourself every Thursday starting at 5:30 p.m. with sola's legendary Wagyu "Kobe" Burger, typically only available for lunch, which is sandwiched between a chewy pretzel roll with house-made bacon, caramelized onions, fresh arugula and melted cambazola cheese. Follow that up with a local craft beer and special dessert featuring our unique and appetizing bacon and you'll be swimming in Triple Threat Heaven. Previous specials include bacon buttermilk ice cream with a malasada, hot fudge, wild strawberry compote and hazelnut brittle and Two Brothers' Ebel Weiss beer, brewed here in Illinois. Join us once and you'll be dreaming the Triple Threat until Thursday rolls back around.

Hau'oli Makahiki Hou a la sola (Happy New Year at sola)

2010-01-02T11:56:00.004-06:00

At midnight on January 1st a new decade began, bringing with it a bevy of questions, hopes, and resolutions. Likewise, as sola prepares to turn four years old, we have aspirations for making dining at sola an even more rewarding experience. When you opt to sit next to our fireplace on a cold winter night, you're selecting exquisite-yet-personal service and satisfying, seasonal dishes, delivered with the communal spirit that makes Hawaii so unique.

That's why we're opening our doors to a host of exciting new options. Experience our new Sunday Urban Luau Menu and bite into Chef Carol Wallack and Chef de Cuisine Alex Shalev's family-style meals, or stop by earlier in the week to get a sharp bite of citrus, January's ingredient of the month. 2010 may just be the beginning of a new decade, but here at sola our fourth year will be just as fresh as the first and just as promising as years to come.

sola Turns Four

January 26th marks sola's fourth anniversary and we're eager to share the celebration. Make your way to our cozy dining room that Tuesday and let your taste buds run wild with the festivities, including a number of savory specials and a drop in price on our glass-pour wines to $4 each. This is sola's way of thanking you for your continued patronage and we hope to continue serving you to the best of our abilities for the next four years and beyond.

Ingredient of the Month: Citrus

Citrus fruits aren't just delicious, juicy, or orange (usually), they're also a bona fide way of life. This January, sola's buying into "The Way of the Citrus," an ancient Buddhist philosophy that makes everything mouthwatering in the blink of an eye. By meditating on the mystical kumquat and the menacing key lime, sola finds nirvana to be extra zesty.

Facts About Citrus

• Citrus fruits are grown more than any other fruit on Earth
• Boiling the peels of an orange and grapefruit with mineral water makes for a great facial
• There is more fiber in an orange than in most other fruits and vegetables

$30 Prix Fixe Menu

Stop by sola Monday, Tuesday, or Wednesday and partake in the coveted $30 Prix Fixe Menu, which weaves our ingredient of the month throughout three appetizing courses. Make a reservation or just stop by for one of the best deals this side of Wrigley Field. Each generous course can be complemented with expertly selected wine pairings for an additional $15. January is the perfect time to take advantage of this inexpensive luxury.

Drink of the Month: Rising Sun Martini

Get a taste of the Far East right here in the Midwest with sola's Rising Sun Martini, the perfect companion to any of our delectable brunch items, including the Ham & Cheese French Toast, recently featured in the Chicago Tribune's "16 Choices for Fabulous French Toast." This martini features sake, mango vodka, blood orange and pomegranate juices - delicious in the morning but try it anytime.

New Every Sunday: Urban Luau Menu

Every Sunday evening, bring in the Ohana (family) for a shared Hawaiian tradition even the little ones will love. Chef Carol Wallack brings her love for traditional Hawaiian cuisine to chilly Chicago by creating a family-style menu filled with customary dishes and ingredients.

From the Big Island to the City of Broad Shoulders, guests can experience the cuisine Hawaiians gather with family to enjoy. The menu, which changes weekly, is available every Sunday beginning January 3rd during dinner and is served family-style for everyone at the table to share.

Guests can choose two dishes along with a Hawaiian-inspired salad or soup, plus one of Chef Wallack's sweet and savory desserts. The Urban Luau Menu is $30 per person and children only pay their age - it's the perfect way to get a taste of tropical paradise during the winter months.

Burger, Bacon, and Beer Thursdays: The Triple Threat

What could possibly be more deliciously dangerous than the combination of Burgers, Bacon and Beer? Well... probably nothing, which is why we dare to go there every Thursday night. Indulge yourself every Thursday starting at 5:30 p.m. with sola's legendary Wagyu "Kobe" Burger, typically only available for lunch, which is sandwiched between a chewy pretzel roll with house-made bacon, caramelized onions, fresh arugula and melted cambazola cheese. Follow that up with a local craft beer and special dessert featuring our unique and appetizing bacon and you'll be swimming in Triple Threat Heaven. Previous specials include bacon buttermilk ice cream with a malasada, hot fudge, wild strawberry compote and hazelnut brittle and Two Brothers' Ebel Weiss beer, brewed here in Illinois. Join us once and you'll be dreaming the Triple Threat until Thursday rolls back around.

Lanui Le'ale'a a la sola! (holiday fun at sola)

2009-12-02T16:16:00.007-06:00

Ingredient of the Month: Chestnuts

When chestnuts come to mind most people just think of them "roasting on an open fire." Well, that's just not enough for Chef Carol Wallack and Chef de Cuisine Alex Shalev. This December, they are taking chestnuts to another level and incorporating them into three mouth-watering dishes on the monthly prix fixe menu. This month's menu includes Kabocha squash and chestnut soup with brown butter and crab; Bacon wrapped cobia, roasted chestnuts, wild mushrooms, baby bok choy, cippolini onion, balsamic soy truffle syrup and for dessert, Apple chestnut crepe with rum - cider sabayon, vanilla crème fraiche ice cream.

Facts About Chestnuts

- Like popcorn, a chestnut is a closed shell with moisture trapped inside, so when they are heated, the shell pops open!
-The Chinese consume 40% of the world's supply of chestnuts
-The reason you only hear about chestnuts in Christmas songs is because they mature on the trees between the cooler months from September to November.

Drink of the Month: Absent Minded

Bulleit bourbon, housemade sweet potato -caramel syrup, ginger ale, absenthe, lemon

What's Going On

New Years Eve

New Year's Eve, Thursday, December 31st
Say goodbye to 2009 and toast to 2010 at sola! Enjoy sola's regular menu and delicious specials for the night. Complimentary champagne toast at midnight. Make your reservations now by calling 773.327.3868

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special dessert infused with sola's house-made bacon. Some specials include bacon buttermilk ice cream with malasada, hot fudge, wild strawberry compote and hazelnut brittle; Two Brothers - ebel weiss and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Pumehana a'e a ala sola! (Warm Up at sola!)

2009-11-01T20:14:00.005-06:00

Ingredient of the Month: Mushrooms

The air is crisp and it's time to escape to the warm Hawaiian sun. If that won't work, you can hide from the cold Chicago weather and get a taste of Hawaii at sola. This month, enjoy the robust flavors of mushrooms with a Hawaiian twist. Chef Carol Wallack and Chef de Cuisine Alex Shalev will be featuring mushrooms in dishes such as the mouth-watering Scallops with wild mushrooms, leek, fava risotto, wax beans, baby bok choy, truffle vinaigrette and Oregon truffle.

Facts About Mushrooms

• There are 38,000 varieties of mushrooms

• Mushrooms can be frozen but they must be cleaned, cooked and placed in a ½ cup or 1 cup container to freeze

•Ancient Egyptians considered mushrooms to be food for the royals

Drink of the Month:Ginger Goose in a Pear Tree

grey goose poire domaine de canton (fresh ginger liquor)
seedling farms pear cider

What's Going On at sola

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special dessert infused with sola's house-made bacon. Some specials include bacon buttermilk ice cream with malasada, not fudge, wild strawberry compote and hazelnut brittle; Two Brothers - ebel weiss and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beefdripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

November is mushrooms

gnocchi
with wild mushroom, smoked turkey,
tatsoi and shallots

grilled ny strip steak
fingerling potatoes, swiss chard, mushrooms, mustard demi

matsutake and pear tart
blue cheese ice cream, thyme, truffle soy syrup

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Ha'ule a la sola (Fall into sola)

2009-10-01T17:24:00.005-05:00

Ingredient of the Month: Onions

The leaves are changing colors and summer is officially over. While you are missing the warm summer sun, there are plenty of things to look forward to this fall, like dining in! After all, it will be too chilly to be outside! This month at sola, Chef Carol Wallack and Chef de Cuisine Alex Shalev are using onions in items all over the menu! Try sola's Halibut with quinoa, cippolini onions, baby beets, beet greens, tart cherry and ponzu, or the pineapple - french onion soup with gruyere crouton.

Facts About Onions:

- If you store your onions in old nylons and they will last for six months!
- A chemical reaction is the reason why people cry when they cut onions
- Onions should be stored at room temperature, away from bright light, and in a manner where they are well ventilated
- Edie says " If you eat bread while chopping onions, you won't cry!"

Drink of the Month - Pretty in Pink

The Lynn Sage Cocktail
October is National Breast Cancer Month and everyone knows someone who has struggled or is struggling with breast cancer. sola is helping the cause by serving up the "Pretty in Pink", the Lynn Sage Cocktail all October long. This tasty drink is a delicious mix of nino franco rustico prosecco, marques de gelida cava and St. Germain Elderberry liquer. Not a bad concoction for a good cause!

For each one sold, $2.00 will be donated to the Lynn Sage Foundation to benefit breast cancer. Sit back, relax and sip away for a good cause!

sola is also collecting donations, directly, for the Lynn Sage Foundation all month. Anyone donating $40.00 will receive a $20.00 gift certifcate to dine at sola in the future.

Whats Going On At Sola

Victory Beer Dinner

Monday October 19th

Triple B Nights!

Burgers, Beer and Bacon, oh my! Indulge yourself with sola's Burger, Beer and Bacon. Every Thursday and Sunday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with malasadas and hot fudge, Bell's Two Hearted Ale, and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Pela no, loa ho'ihi kau, kau wela a la sola! (So Long Summer at sola!)

2009-09-02T17:16:00.005-05:00

Ingredient of the Month: Melon

Summer, or what was supposed to be summer, has just about wrapped up. That doesn't mean there still isn't time to enjoy juicy warm weather melons. Executive Chef Carol Wallack is taking full advantage of the last of this season's ingredients by incorporating them into sola's menu. Book your reservation for sola's Victory Beer Dinner to try Chef de Cuisine Alex Shalev's Green City Market Melon and Basil salad! It may not feel like summer, but it will still taste like it!

Facts About Melon

* Melons, squashes, and cucumbers are all in the same family
* Melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California
* Melons are versatile and more than a dessert or snack. They are great as an ingredient in salads, salsas, side dishes, entrees, and drinks. Even the ripe seeds, dried and toasted, make a healthy snack.

Beer Dinner at sola

On Wednesday, September 16th, 2009 at 6:30 p.m., Chef de Cuisine Alex Shalev will be creating a Victory Beer Dinner. The menu will feature five delectable courses, each paired with a complementing Victory beer

Menu items will include:

Dashi and Beer Steamed Mussels, Shrimp
crispy mushrooms, leeks, cilantro, bread

Grilled Sturgeon
peppercorns, macademia pesto, squash, swiss chard, black rice, bacon, sweet soy

Hawaiian Style Malasada
hot fudge, cocoa nibs, vanilla-stout ice cream, hazelnut brittle, wild strawberry

The dinner is $65.00 excluding tax and gratuity and will begin at 6:30 p.m.
Reservations can be made by calling 773.327.3868

Triple B Nights!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday and Sunday with sola's Burger, Beer and Bacon Thursdays! Every Thursday and Sunday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beefdripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, and Friday Chef Wallack and Chef de Cuisine Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Kupono piki a la sola! (just peachy at sola!)

2009-08-05T20:48:00.006-05:00

Ingredient of the Month: Peaches

The weather is finally starting to feel like summer as we approach the hottest month of the year. Chef Carol Wallack and Chef de Cuisine Alex Shalev are keeping things cool with sweet and juicy peaches. Chef Wallack and Chef Shalev have created mouth-watering peach infused dishes that will be served all month long. Stop in sola and enjoy these peachy dishes on the relaxing outdoor patio.

Facts About Peaches

* The saying, "You're a Real Peach" originated from the tradition of giving a peach to the friend you liked.
* In China the peach is a symbol of longevity and good luck.
* There are over 700 varieties of peaches-some Chinese varieties are even flat like hockey pucks.

Drink of the Month: Kentucky Blues

sola's 2009 Green City Market Cocktail

This cocktail was such a hit at this year's Green City Market Chefs BBQ that Chef Wallack added it to sola's menu. This refreshing drink is a mix of fresh 'Seedling' blueberries, house-made ginger ale, Pureed blueberries, Maker's Mark bourbon, and lime.

Maker's Mark Dinner

On Tuesday, August 11th, Chef Carol Wallack and Chef de Cuisine Alex Shalev will be hosting a Maker's Mark Bourbon dinner. The menu will feature five mouth-watering courses, each paired with Maker's Mark Bourbon cocktails and wine. A few of the menu items include Berkshire Pork Baby Back Ribs, makers- pineapple glaze, bacon bread pudding, apricot compote; scallop, foie gras ravioli, spicy asian greens,braised kumquats, Maker's Mark vietnamese caramel; and pecan molasses cake with house made buttermilk ice cream and Makers Mark Caramel sauce.

The dinner is $70.00 excluding tax and gratuity and will begin at 6:30 p.m. Reservations can be made by calling 773.327.3868.

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beefdripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

'Olu'olu i lalo a la sola! (cool down at sola!)

2009-07-09T13:04:00.005-05:00

Ingredient of the Month: Beets

Finally summer is in full swing. The temperature is heating up and the sun is shining. Stay cool with beets. Chef Carol Wallack is featuring healthy and delicious beets on sola's monthly prix fixe menu. Beets are tasty by themselves or used in an entree or salad.

Facts About Beets

* Beets are sometimes used to make homemade wine
* One cup of beets contains about 75 calories
* Greeks used to use just the leaves of beets as medicine

Drink of the Month: Lemon Basil Mojito

In the summer, what's better than cocktails or ice cream or sorbet? Well, cocktails and sorbet! This month sola is featuring the perfect summer drink, a Lemon Basil Mojito. This mojito includes 10 cane rum, ginger, lemongrass, soda, with a float of lemon basil sorbet. The perfect way to welcome the warm weather!

What's Going On At Sola?

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beefdripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

July's featured ingredient is Beets.

Kau, Kau wela Le'ale'a a' la sola! (Summer Fun at sola!)

2009-06-03T15:08:00.006-05:00

WGN CHANNEL 9 NEWS AT NOON
CAROL WALLACK IS COOKING UP SOME HAWAIIAN BBQ
Watch it now!

Ingredient of the Month: Goat Cheese

Summer is almost here and it's the best time to enjoy our great city. From dining alfresco to enjoying fresh seasonal ingredients, sola has it all covered! This month Chef de Cuisine Alex Shalev is featuring fresh goat cheese from Prairie Fruits and Capriole Farms. From a healthy salad to mouth-watering entrees, goat cheese is a great addition to any meal!

Facts About Goat Cheese

• Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spreadable cheese.
• Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta.
• Goat cheese is leaner than most cheeses and is popular amongst dieters!

Drink of the Month - Kumquat Mojito

As the weather warms up, cool off with a refreshing mojito with a twist! sola's Kumquat Mojito is a mix of ten cane rum, fresh kumquats, fresh mint leaves, lime, simple syrup and soda. The perfect drink to sip as things heat up!

1st Place at the Food Arts Share Our Strength BBQ!

For the second time, sola took home "Best Dish" at the Food Arts Share Our Strength BBQ Competition during the National Restaurant Association Show! sola's House Made Bacon Bread Pudding with House Smoked Pork Ribs and Vegetable Pickles beat out some of the nation's best chefs to win 1st place! sola also took home the prize in 2007 for our short rib sandwich!

Father's Day - June 21, 2009

Show your appreciation for dad by treating him to brunch or dinner at sola.
sola will be open from 10 a.m. to 2 p.m. for brunch and 5:30 p.m. for dinner!
Outdoor Patio Now Open!

Located on Byron Street, near the bustle of Lincoln Avenue, sola's outdoor patio is a great spot to enjoy a quiet dinner, but still do some people watching. Adorned with tropical plants, this outside getaway is the perfect place for Chef Carol Wallack's Hawaiian-influenced cuisine. Sip on the Wicked Wahine cocktail or munch on signature short ribs or salmon.
The perfect getaway right outside the hustle and bustle of the city!

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambozola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu! June's featured ingredient is Goat Cheese.

Every Monday, Tuesday and Wednesday, Chef Carol Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.

The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Puna Ka Manawa a la sola! (Spring-Time at sola!)

2009-05-07T10:59:00.005-05:00

Ingredient of the Month: Spring Peas

Finally, its spring and starting to feel like it! Tulips are popping up all over the city and the grass is green as can be! May also marks the kickoff to the Green City Market, which means fresh, seasonal ingredients from our local farmers! This month Chef de Cuisine Alex Shalev will be cooking up spring peas. They are in season and the perfect addition to spring salads and entrees!

Facts About Peas

* There are four types of peas - green, sugar snap, snow and black eyed peas.
* Some societies frown on diners who push peas onto their fork with a knife - etiquette suggests using only a fork.
* When picking out peas, look for a bold, green color. Avoid peas that have dark, soft spots.

Drink of the Month Free Wine!

In honor of Free Wine Fridays, sola is featuring two of the wines by the glass offered on the house on Friday nights. Both are the perfect complement to a great dinner at sola.

2008, Bodega Norton, Torrontes
from Mendoza, Argentina

This white wine has fresh, floral and fruity aromas. Perfect for sipping on a warm day!

2008, The Ruins, Syrah-Cabernet
Sauvignon - Viognier, South Africa

This bold red dominates on the nose with loads of elegant white and black pepper spice and red berry fruits.

What's Going on at Sola

Free Wine Fridays - Every Friday

Come to sola for a mouth-watering dinner and enjoy a complimentary glass of wine!

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambozola cheese, house-made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

May's featured ingredient is peas

Puna Ka Manawa a la sola! (Springtime at sola!)

2009-04-03T12:09:00.006-06:00

Ingredient of the Month: Artichokes

Spring is finally here and it's time to enjoy delicious 'in-season' ingredients! Artichokes are great to enjoy as a side dish or as an entrée. Chef Carol Wallack is using artichokes this month in everything from the artichoke fritters to start off a meal or with the Barramundi, as an entree served with artichokes, baby carrots, long beans and lemongrass butter, or dessert as an artichoke brown butter custard tart with mascarpone - goat cheese and lemon anglaise.

Facts About Artichokes:

* In 1949, Marilyn Monroe was crowned the Artichoke Queen of California.
* California's Castroville is the artichoke capital of the world, located in Monterey county.
* In the 16th Century the artichoke was believed to be an aphrodisiac and women were forbidden to eat them.
* The word artichoke is taken from the Italian word artiocco, which means pinecone, hence the shape of an artichoke.

In addition to Chef Wallack's regular brunch menu, guests can dine on Chef de Cuisine Alex Shalev's Easter specials such as Green Eggs and Lamb, Lobster and Asparagus Quiche, and Morel and Ramp Omelet with Pleasant Ridge Reserve Cheese.
Brunch is available from 10 a.m. to 2 p.m.

Drink of the Month: 2006 Silver Chardonnay

The drink of the month is a
2006 Silver Chardonnay, by Mer Soleil, Santa Lucia Highlands, CA.
This white wine is perfect to begin the spring season and exhibits pure fruit flavors ranging from citrus to green apple. It has bright acidity and crisp mineral notes on the finish. It's a great way to start your dinner or pair with a seafood dish, such as sola's delicious salmon.

What's Going on at sola

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon.

Some specials include Bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beefdripping with cambazola cheese, house- made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll. Complement the burger with sola's "Award-Winning" Truffle fries!

Prix Fixe Menu

Right now, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

April's featured ingredient is, what else, but artichokes!

SAVE THE DATE - April 22, 2009

Chef Collaborative Dinner

DINING OUT FOR LIFE

The 16th Annual Dining Out for Life in Chicago is on April 30, 2009. Chicagoland restaurants will come together and celebrate good food, good friends and a good cause. Joined with 55 cities across the United States and Canada, this is the single largest HIV/AIDS benefit in the country. Last year Chicago raised over $80,000 to benefit AIDSCARE and spread awareness to hundreds of corporations, neighbors, and friends. Dine Out. Fight AIDS.

FREE WINE FRIDAYS

2009-04-02T13:01:00.000-06:00

To celebrate spring, every friday in April, every person who dines before 7 p.m. will receive a free glass of wine.

Our award winning wine list offers 19 glass selections to choose from.

This offer is limited to reservations made before 7 p.m., limit one glass per person with minimum $30 food purchase.

sola Spring Wine Dinner

2009-03-19T12:56:00.000-06:00

Featuring:

A to Z & Bethel Heights Wineries
Oregon

Wednesday, April 1, 2009, 6:30 p.m.

$70 per person
First:
Oysters, Two Ways
one kumomoto half shell, one malpec tempura
A to Z, pinot gris, 2007

Second:
Crispy Barramundi
baby artichokes, tatsoi, ginger, blood orange
Bethel Heights, chardonnay, 2006

Third:
Potato Gnocchi
asparagus, morel mushrooms, oregon truffle, miso
A to Z, pinot noir, 2007

Fourth:
Bacon Wrapped Venison
new potatoes, peas, tempura chinese broccoli, black vinegar mustard demi
Bethel Heights, pinot noir, estate, 2007

Intermezzo:
A to Z rose 2007 sorbet

Fifth:
Meyer Lemon Pound Cake
frozen vanilla bean cream, blueberry-riesling compote
A to Z riesling, 2006

spring menu from sola restaurant

2009-03-12T12:52:00.000-06:00

spring is here, finally!

Our new menu features the bounty of spring

artichokes, asparagus, pea shoots, avocados, fennel, radishes, spicy mustard greens and sweet maui onions
new menu dishes:

barramundi, artichokes, baby carrots, long beans, lemongrass butter

wagyu rib eye, roasted sunchokes, grilled asparagus, beet greens, wild mushoom ragout

pork trio, berkshire grilled loin, pork cheek, kalua pork-new potato hash, green beans, port and red curry jus

'Oi Potatoes a la sola! (Best Potatoes at sola)

2009-03-03T12:07:00.000-06:00

Food Network's Burger Bash in South Beach!

On Thursday, February 19th, Chef Carol Wallack competed in The Amstel Light Burger Bash Hosted by Rachael Ray, Presented by Allen Brothers at the 2009 Food Network South Beach Wine & Food Festival. Wallack competed against 22 chefs from around the U.S. with her signature Wagyu burger.

This mouth-watering sandwich is Allen Brother's Wagyu Beef, cambozola cheese, house-made bacon, caramelized onions and arugula all squeezed between a soft pretzel roll.

Although she didn't win, it was an honor to compete and she did take home the win for Best Potatoes!

Ingredient of the Month: Potatoes

Chef Wallack and the sola team have just returned from the South Beach Wine & Food Festival Burger Bash and not only brought back a nice tan, but a win for the best potatoes for sola's mouth-watering Truffle Fries! These to die-for-potatoes are hand-cut, drizzled with truffle oil and sprinkled with parmigiano-reggiano cheese. In south beach the potatoes were fried in rendered beef fat for an over-the- top flavor. After all, it was a burger bash. At sola, they are fried in a vegetarian oil, but are just as good. Stop by and try these award-winning spuds; they are available for lunch and dinner every day!

Facts About Potatoes

* Go Green! Potatoes are Eco-friendly, cheap and easy to grow!
* The Potato has been grown in Space! In 1995, potato plants were taken into space with the space shuttle Columbia. This marked the first time any food was ever grown in space!
* They were Royally Fashionable! Potato blossoms used to be the hottest royal fashion accessory. Louis XVI and Marie Antoinette were both known to wear potato blossoms to spiff up their outfits.

Drink of the Month - Spring Rain

A martini made from christiania vodka, made from organic trondelag potatoes, vermouth and yuzu

Triple B Night!

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays! Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon. Some specials include Bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambozola cheese, house-made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll. Complement the burger with sola's "Award-Winning" Truffle fries!

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

March's featured ingredient is, what else, but potatoes!

Kokoleka Mahina a la sola! (chocolate month at sola!)

2009-02-01T15:05:00.003-06:00

Ingredient of the Month: Chocolate

Sweeten up this winter weather by stopping into sola for their chocolate specials this month! Chef Wallack and Chef de Cuisine Alex Shalev have taken everybody's favorite ingredient and incorporated it into mouth-watering specials such as Cocoa Nib-Crusted Scallops with a Truffle Vinaigrette and Hot Fudge Sundaes with Housemade Banana Ice Cream.

Facts About Chocolate

* Eating chocolate makes you happy because it contains phenylephylamine - the same hormone the brain triggers when you fall in love.
* Dark Chocolate turns women on more than a passionate kissing session!
* Chocolate also stimulates pleasure-inducing endorphin production.

Drink of the Month - Chocolate Martini

This Martini is like dessert in a glass. The mix of Godiva dark, Godiva light, stoli vanil and cream is the perfect way to satisfy that chocolate craving.

February Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's prix fixe menu
Every Monday, Tuesday and Wednesday, Chef Carol Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe menu available for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

CHOCOLATE

First course
Cocoa nib crusted scallop
celery root and soba dumpling, hedgehog mushroom,
organic soy - truffle vinaigrette, crispy lotus root

Second course
Cocoa - cumin crusted lamb loin
roasted chestnuts, squash puree, cocoa minted lamb jus

Third course
Housemade banana ice cream, hot fudge sundae,
bruleed bananas, macadamias, vanilla whipped cream

Valentine's Day

Get sexy with Chef Carol Wallack's aphrodisiac-infused menu. Chef Wallack has taken some of the sexiest ingredients and incorporated them into menu specials available on Valentine's Day.

Kumomoto Oysters on the half shell with American Sturgeon Caviar house made ginger tobacco emulsion

Foie Gras with Fig

strawberry ginger preserves with 5-spice brioche toast

By the end of dinner, you won't be able to keep your hands off each other.

Burger Bash

Chef Wallack has her eye on the prize competing with her signature Wagyu burger that has taken her years to perfect. This mouth-watering sandwich is Allen Brother's Wagyu Beef, cambozola cheese, house-made bacon, caramelized onions and arugula all squeezed between a soft pretzel roll. Wallack will be one of 23 chef's from around the U.S. competing and just one of two from Chicago.

Triple B Night

Burgers, Beer and Bacon, oh my! Indulge yourself every Thursday with sola's Burger, Beer and Bacon Thursdays. Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola'a house-made bacon. Some specials include bacon brittle ice cream with apple bread pudding, Morimoto Soba ale and sola's burger which is normally only available during lunch.

sola beer dinner

2009-01-20T20:36:00.001-06:00

WEDNESDAY - JANUARY 28, 2009
6:30 p.m.
$60 per person / 5 courses

sola & BELL'S BREWERY would like to invite you to A WINTER BEER DINNER

Featuring the finest flavors of the season magnificently paired with Bell's renowned craft beers.

Amuse / Bell's Lager

panko and ginger crusted mussel and clam, petite shiso salad, yuzu vinaigrette

First Course / Best brown ale

Sweet potato and 5 spice gnocchi, roasted butternut squash, winter ramps, hedgehog mushrooms, truffle

Second Course / Kalamazoo Stout

Seared Irish Salmon, beluga lentils, parsnip miso puree, bok choy, sweet soy butter

Third course / Porter

Maple Leaf farms duck breast, fingerling potato and
duck confit hash, duck fat confit brussel sprouts, candied ginger - cocoa nib pesto, duck and porter reduction

Dessert / Double Cream Stout
To be determined

for reservations please call
773.327.3868

Hau'oli la hanau a la sola! (happy birthday to sola)

2009-01-01T18:12:00.008-06:00

January 26th, sola turns three!

INGREDIENT OF THE MONTH: ORANGES

The monthly prix fixe menu features oranges, which are perfect for a healthy start to the new year.

* There are various types of oranges, some of which include clementines, kumquats, minneolas, satsumas and uglis.
* Choosing an orange as a snack instead of a serving of chips or cookies can save 200 calories a day, which can translate into increased weight loss - up to 21 lbs. a year.

Beer of the Month - Bell's - Best Brown

This rich brown ale from Bell's Brewery in Kalamazoo, Michigan has toasted malt characters blended with toffee, hazelnut and citrus hops. This brew will also be featured at sola's beer dinner on January, 28th. Space if limited so make your reservation now.

Prix Fixe Menu

With the economy the way it is at this time, every penny counts. Make your cash go a long way with sola's Prix Fixe menu.

Every Monday, Tuesday and Wednesday, Chef Carol Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix Fixe Menu available for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

SOLA BEER DINNER

WEDNESDAY, JANUARY 28, 2009
6:30 P.M.
$60 PER PERSON

Chef Carol Wallack and Chef de Cuisine Alex Shalev will be hosting a 5-course dinner paired with beers from Bell's Brewery, one of the most popular breweries in the Midwest.

BURGERS, BEER AND BACON THURSDAYS

Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a something infused with sola's house-made bacon.

Specials include bacon brittle ice cream with apple bread pudding or clams, mussels and shrimp in a bacon-ginger broth.

sola's been invited to compete in Rachel Ray's Burger Bash in South Beach, Florida - February 2009 - Stay Tuned.

Sola's burger is normally only available during lunch. Don't miss out on the chance to taste this mouth-watering burger, wagyu "kobe" beef, cambazola cheese, house-made bacon, caramelized onions and arugula squeezed between a chewy pretzel roll.

Lanui Le'ale'a a la sola! (Holiday Fun at sola!)

2008-12-01T12:15:00.015-06:00

Ingredient of the Month: Bacon

Who doesn't love bacon! This month Chef Carol Wallack and Chef de Cuisine Alex Shalev are celebrating one of his favorite foods - bacon! All December long, sola's menu will be all things bacon! From bacon brittle ice cream to sola's mouth watering burger, there is a bacon dish for everyone.

Facts about Bacon

* It's one of the oldest meats in history; the Chinese were preserving and salting pork bellies around 1500 B.C.
* Several slices of bacon are healthier in terms of calories, salt, fat and cholesterol than a hot dog, hamburger or glazed donut.
* The firmer the fat, the less sliced bacon will curl as it cooks.

Burgers, Beer & Bacon!

Indulge yourself with sola's burger, beer and bacon Thursdays!

Every Thursday beginning at 5:30 p.m., Chef Carol Wallack features her burger, a unique beer and a special appetizer infused with sola's house-made bacon.

Some specials include bacon brittle ice cream with apple bread pudding, Morimoto Soba Ale and sola's burger which is normally only available during lunch. This mouth-watering burger is wagyu "kobe" beef dripping with cambazola cheese, house-made bacon, carmelized onions and arugula squeezed between a chewy pretzel roll.

Prix Fixe Menu

With the economy the way it is now, every penny counts. Make your cash go a long way with sola's Prix Fixe menu! Gourmet dining at a great price!

Every Monday, Tuesday and Wednesday, Chef Carol Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.

This month's feature: BACON!

The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

CONGRATULATIONS

sola has been selected as one of the nation's most wine-friendly restaurants. We have received the Award of Distinction from Wine Enthusiast Magazine.

"Over the past several months, we have worked hard to improve the variety and quality of our wine list. This award is recognition of that effort. I hope all our customers will take advantage of the great values that can be found to complement their dining experience." Sean Murphy, sola General Manager

Wine of the Month:
2005 Klinker Brick Syrah, Lodi, California Limited production wine.

Deep color with smoky aromas and cocoa flavors. Nice long finish. Great with lamb and short ribs. Warms the heart during cold weather.

Drink of the Month: Winter Solstice

Medium bodied ale with caramel and crystal malt flavors, blended with traditional holiday spices.

Ha'ule a la sola! (Fall into sola)

2008-11-03T08:00:00.009-06:00

With the economy the way it is now, every penny counts. Make your cash go a long way with sola's Prix Fixe menu!

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.
The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Ingredient of the Month: Squash

Fall is here and now is the time to stay inside and keep warm! Cozy up at sola next to the fireplace while enjoying sola's comforting fall dishes. This month's featured ingredient is squash, which we are using in many menu items, savory and sweet. Next time you dine at sola, finish your meal with the candied squash and sweet potato tart!

Facts about Squash

The smallest squash are usually the tastiest!

Winter squash develops more beta carotene after being stored than it has immediately after picking.

Squash is low in calories, fat and sodium and a good source of fiber and potassium.

Drink of the Month: Kiss My Apple!

Forget the mess of caramel covered apples! Try sola's version with a little twist. The Kiss my Apple is a mix of Stoli vanil, house made caramel apple syrup, cream and walnut liquor. All the taste of a caramel apple in a glass, without the stick!

Wine Dinner

Wednesday, November 12th
6:30 p.m.

Get ready for the cold weather and warm up with wine as we host a wine dinner featuring French wines!

Chef Carol Wallack and Chef de Cuisine Alex Shalev will be serving an eclectic
5-course menu, each paired with complementing wines from France.

Wednesday Courses include:

seared scallop and
tempura oyster
spicy Asian greens, cucumber and soy syrup
paired with,
2007 champalou, vouvray, France

grilled wagyu sirloin steak
braised beef cheek, confit of matsutake mushrooms, 5 spice chesnut puree, crispy leeks
paired with,
2006 d'Auphilhac, Montpeyroux-Languedoc, France

The price is $75 excluding tax and gratuity. Reservations are required by calling
773-327-3868 or www.sola-restaurant.com

Okakopa a la sola! (October at sola!)

2008-10-01T06:00:00.008-05:00

Ingredient of the Month: Asian Pears

Leaves are beginning to change color and the days of bathing suits and sandals are disappearing quickly! The change in season does bring delicious fall flavors, with Executive Chef Wallack and Chef de cuisine Alex Shalev taking advantage of those by including them on sola's menu.

This month sola is featuring Asian pears, which are great to enjoy alone as a snack or as an addition to a fresh fall salad!

Facts about Asian Pears:

* Asian Pears are High in Dietary Fiber, Vitamin C and Vitamin K.
* Asian pears reach prime quality when they ripen on the tree, just like an apple or peach. These pears are crisp, juicy and slightly sweet with some tartness, especially near the core.
* Asian pears store for a week at room temperature or up to three months in the refrigerator.

Wine of the Month: The Barrel Blend

This October we are highlighting a wine related to one of Chef Wallack's favorite activities-surfing! Perfect for fall, sola is featuring the Barrel Blend red by pro-surfer Kyle Knox and the Hill Family Estate Winery.

This rich red is an artisan blend of Cabernet Sauvignon, Merlot and Syrah and is perfect to pair with sola's Wagyu Steak, new potatoes, cippolinis, wilted greens, red wine ginger demi.

Prix Fixe Menu

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev are offering an affordable Three-Course Prix-Fixe Menu available for dinner. The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

October's featured ingredient is asian pears!

Would you like to see your favorite ingredient featured on sola's prix-fixe menu?
You can send your own suggestions for Chef Wallack to consider for an upcoming menu.

Jump into fall at sola's Autumn Beer Dinner!

MONDAY OCTOBER 20th.

Enjoy a mouth-watering five-course meal by Chef Carol Wallack and Chef de Cuisine Alex Shalev. The menu will feature the freshest fall produce from local farmers, complemented with fall flavored beers by Two Brothers and Allagash Breweries.

Highlights include:

Pumpkin and Soba Gnocchi:
fall mushrooms, butter poached leeks and truffles

Pork, Two Ways:
bacon wrapped tenderloin, braised cheek, Chinese broccoli and pineapple-beet puree.

Doors open at 6 p.m.
Dinner begins at 6:30pm
$65.00 (excluding tax and gratuity)

October is Breast Cancer Awareness Month.

Guests who dine at sola can add a voluntary $1 per table to their bill contributing to the Lynn Sage Breast Cancer Foundation.

Ha'ule I loko sola! (Fall Into sola)

2008-09-04T10:16:00.010-05:00

Ingredient of the Month:
Farmers Market Asian Melons

As sad as it may be, summer is winding down and autumn falls upon us on September 22nd. The upside of transitioning into a new season is all of the new ingredients that are at their peak! This month, Chef Carol Wallack is featuring Asian melons from Chicago's Green City Market. Stop into sola and try them in our september prix fixe menu.

Facts about Melons

* Melons are a good source of vitamin C and potassium.
* Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
* Melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California.

Due to the growing popularity of our Prix Fixe Menu we have decided to offer it on Mondays beginning in September.

Every Monday, Tuesday and Wednesday, Chef Wallack and Chef de Cuisine Alex Shalev are offering an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.

The menu is priced at $30 per person and for just $15 more you can add a wine pairing, selected by our own wine connoisseur, to complement each course.

Would you like to see your favorite ingredient featured on sola's prix-fixe menu?
You can send your own suggestions for Chef Wallack to consider for an upcoming menu. Just email sola at dine@sola-restaurant.com.

Drink of the month: Maui-Mosa

Hold on to summer a little longer while sipping on sola's Maui-Mosa, a refreshing mix of champagne, pineapple & passion fruit juice. This cool take on the mimosa will be the perfect pick-me-up while enjoying Brunch at sola!

Open for Brunch

sola is open for brunch every
Saturday and Sunday from 10 a.m. to 2 p.m.

Some of the highlights on the Brunch menu include:

banana macadamia nut pancakes
(bananas, macadamia nuts, nutella cream)
&
chilaquiles
(tortilla hash, eggs, pico de gallo, guacamole, sour cream)
&
an assortment of mouth-watering brunch cocktails.

CURB SIDE CARRY OUT ALWAYS AVAILABLE

Save the Dates:

localvore - sept. 10 through sept. 24
Challenge - Eat Only Locally Produced Food For Two Weeks!
For more information click here

beer dinner - monday, october 20
Allagash & Two Brothers Brewing Company @ sola

GREEN HARVEST DINNER

2008-08-07T00:02:00.000-05:00

sola is going green with Green Acres Farm

Go green with us on Monday, August 11th at 6:30 p.m.
as we host our first-ever Green Harvest Dinner with Green Acres Farms!

The dinner will be five courses featuring Hawaiian fish, local meats and poultry highlighted with fruits, vegetables and herbs from Green Acres Farms.
Each course will be complemented with organic, sustainable and biodynamic wines from the Pacific Northwest.

The dinner is $85 and reservations can be made by calling 773-327-3868 www.sola-restaurant.com

Brent and Beth Eccles have been farming on their property in North Judson, Indiana, for the past 10 years. Beth's father farmed conventionally in the same region, specializing in Asian vegetables for the Chicago commercial market. Brent and Beth still concentrate on Asian specialties, but grow chemical-free on their farm.

'Aukake wela hahana a la sola!' (August is hot at sola!)

2008-08-01T06:16:00.006-05:00

Ingredient of the Month-Peaches

August is the hottest month of the year. A great way to cool off is by sinking your teeth into a juicy peach!

Chef Carol Wallack thinks so, too. Sola is featuring Seedling Farms peaches this month.

Peaches are great to have as a healthy snack or to sweeten your favorite dessert!

Facts about Peaches

* To ripen peaches, store in a brown bag at room temperature. Ripe peaches can be stored in the crisper bin of your refrigerator for up to five or six days.
* The principal peach-growing state is California. World production totaled about 5.5 million metric tons annually; the United States and Italy were the leading producers but here in the midwest we also have fantastic peaches.
* Peaches are high in Vitamin and a good source of Vitamin C.

Prix Fixe Menu

$30 per person
Tuesdays and Wednesdays

Chef Wallack and Chef de Cuisine Shalev are offering a Three-Course Prix-Fixe Menu available for dinner beginning at 5:30 p.m.

The menu is priced at $30 per person and highlights a featured ingredient, which will change each month. What a great way to save and splurge at the same time!

This month's menu will feature peaches!

Savor the fresh flavors of grilled peaches in a baby arugula salad or satisfy your sweet tooth with a blueberry and peach tart, vanilla-ginger frozen yogurt and maple blueberry syrup.

Would you like to see your favorite ingredient featured on sola's prix-fixe menu? You can send your own suggestions for Chef Wallack to consider for an upcoming menu. Just send an email to sola.

Drink of the month Hawaii-"Effen-O"

Next time you come in, go all out and order the Hawaii "Effen-0" cocktail! This delicious drink, perfect for summer, is a mix of Effen black cherry, cointreau, lime & pomegranate juice.

First Annual Green Harvest Dinner

Monday, August 11th
6:30 p.m.

Sola's Chef Carol Wallack & Chef de Cuisine Alex Shalev together with Green Acres Farms will host a 5-course "farm" dinner at sola featuring in-season fruits, herbs and veggies grown on their farm.

The menu will mainly highlight unique Asian ingredients such as bok choy, Japanese eggplant, beautiful Swiss chard, heirloom tomatoes, Thai basil, Japanese zucchini and melons, Asian greens and wild watercress. The freshest local meats and poultry along with, of course, Hawaiian fish and complementing vegetables will be paired with organic, sustainable and biodynamic wines from the Pacific Northwest.

The dinner will be $85 excluding tax and gratuity. Reservations are required by calling sola at 773.327.3868.

Ho'olu komo la kaua a la sola! (Please join us at sola!)

2008-07-01T22:54:00.018-05:00

Ingredient of the Month: Avocados

Since avocados are in season right now, stop into sola and try out a couple of Chef Wallack's dishes that include this delicious ingredient.

The Tuna Poke is a combination of Hawaiian big eye, hijiki, avocado, sushi rice timbale, soy syrup, and wasabi oil.

Perfect and light for the hot summer months!

Tuesday and Wednesday

avocado prix fixe

$30

1st course

chilled avocado and edamame soup
wasabi tobiko

2nd course

california sea bass
avocado lime puree, spicy asian greens

3rd course

mango-almond cobbler, avocado lime sorbet

Avocados are a good source of potassium;
each one has more than a medium sized banana, but less sugar.

To ripen an avocado fast, place in a brown paper bag
and set in your oven with only the oven light on.

GREEN CITY MARKET CHEFS BBQ SUMMER FESTIVAL

Thursday, July 17th6 p.m. to 8 p.m.

Join over 50 of Chicago's Top Chefs, including sola's own Chef Carol Wallack, as they prepare delicious tastings using Green City Market foods at this popular annual culinary event.

Tickets: $50 pre-event; $60 at gate and are available for sale at GREEN CITY MARKET each Wednesday & Saturday beginning June 13th through July 11th.

Tickets can also be purchased at sola 773.327.3868

GREAT LAKES BREWING COMPANY BEER DINNER

Tuesday, July 29th 7:00 p.m.

Make your reservation by calling 773.327.3868

Executive Chef Carol Wallack and Chef de' Cuisine Alex Shalev will pair the delectable flavors of sola with a variety of Great Lakes Brewing Co. beer.

Great Lakes Brewing Company is an environmentally and socially conscious brewer of award-winning, all natural beer.

Open for Brunch

Saturday and Sunday from 10 a.m. to 2 p.m.

Come in and try our Pineapple Upside Down French Toast,
vanilla rum, pineapple and crème anglaise

We also offer an assortment of mouth-watering brunch cocktails.

SOLA IS OPEN ON THE 4TH OF JULY

Gourmet Burger with a sola twist

2008-06-18T10:30:00.000-05:00

The search for the country's best burger can be an arduous one, but stop in at sola and look no further! Chef Carol Wallack has spent 20 years updating and perfecting her take on the standard American burger, adding gourmet accoutrements and using the highest quality meats and cheeses.

Stop in and try the burger for lunch and you will be hooked.

Beginning June 22nd, we will offer the burger for dinner Sunday through Thursday as our "weekday special" served with truffle fries!

sola's version is a decadent twist on plain old ground chuck and cheddar.

Moist and marbled wagyu beef, cooked medium rare, is blanketed in creamy cambazola cheese, house smoked bacon, fresh arugula, and sweet onions caramelized in bacon fat and pineapple juice, all sandwiched in a pretzel roll.

kau wela a la sola (summer at sola!)

2008-06-04T08:43:00.006-05:00

The weather in Chicago is, slowly but surely, getting nicer and that means the opening of the Green City Market in Lincoln Park. Many of sola's summer ingredients are bought at the market which features all locally grown fruits, veggies and herbs. Stop in sola and try the items on the monthly Prix fixe menu, featuring locally grown, organic baby carrots!

Featured Ingredient: Organic Baby Carrots

Carrots are a good source of vitamin A, which is very important for healthy eyesight, skin, growth, and resisting infection in our bodies. Although carrots lose some of their vitamins when peeled, dishes prepared with peeled carrots taste fresher.

Every Tuesday and Wednesday, Chefs Wallack and Shalev offer an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and highlights the featured ingredient of the month! What a great way to save, splurge, and eat healthy all at the same time.

Drink of the Month: Shark Bite!

There are no sharks in Lake Michigan, but you still might get bit! sola's Shark Bite cocktail is a refreshing mix of absolute citron, blue curacao, lemonade, sprite and grenadine. Perfect for sipping on our outdoor patio.

Ice Cream Flights are Back!

Beginning June 1st, sola will be serving these tasty treats all summer long. What a perfect way to satisfy that craving and cool off!

The ice cream flights feature three tuille cones topped with your choice of flavors. There are many unique flavors to choose from including, banana, brown butter macadamia nut brittle, ginger cream cheese, pineapple - macadamia nut and chocolate green tea. Refreshing sorbets include mango, passionfruit, coconut, lychee melon, guava, strawberry banana. With so many flavors, ice cream flights are perfect for sharing or keeping all for yourself!

What's Going On!

Father's Day, Sunday, June 15th

Treat your favorite guy to brunch or dinner at sola! All dads, golfers or not, will take home a golf ball with sola's logo.

Chicago Botanic Garden Chef Series

On Sunday, June 8th, beginning at 1:30 p.m., Chef Carol Wallack and Assistant Sous Chef Sarah Sutherland will be doing a cooking demonstration on how to utilize fresh fruits and vegetables from the garden. For more information, call 847.835.5440.

OPEN FOR BRUNCH

Sola is open for Brunch every Saturday and Sunday from 10a.m. to 2p.m. Some of the highlights on the Brunch menu include Eggs Benedict with Housemade Canadian Bacon and Banana Macadamia Nut Pancakes, Bananas, Macadamia Nuts, Nutella Cream, in addition to an assortment of mouth-watering brunch cocktails

CURB SIDE CARRY OUT

Curb Side Carry Out is always available at sola. Simply call in your order and drive up to sola. No need to get out of your car. We will bring your order to you.

sola is going bananas

2008-05-12T17:15:00.006-05:00

Every Tuesday & Wednesday

Prix Fixe Menu

This month's menu features sweet bananas! $30

wine pairing additional $15

unagi timbale

avocado, banana, cucumber and asian greens salad
with yuzu vinaigrette

(2005 kuentz-bas, blend, Alsace, france)

scallops with banana tempura

housemade bacon, chinese black rice, organic soy syrup

(2007 pine ridge, chenin blanc-viognier, napa valley, California)

banana coconut fritters

mango - passionfruit - banana mousse, raspberry paint

(2001 grande maison, cuvee mademoiselle, monbazillac, france)

Menu available for dinner, beginning at 5:30 p.m.
Tuesday & Wednesday Only

coupons & other special offers not applicable to prix fixe menu

Ho I Ioko Sola! (spring into sola)

2008-05-05T13:21:00.001-05:00

Aloha,
The weather is finally warming up in Chicago! Here at sola we are taking advantage of all the fresh ingredients that spring brings.

Three-Course Prix-fixe $30

Every Tuesday and Wednesday, we offer a three course prix-fixe menu for dinner, beginning at 5:30 p.m. The menu highlights each month's featured ingredient.

Bananas!

This month we are featuring the most well known tropical fruit, the banana! Take care of your banana craving by also stopping into sola during Brunch to try the Banana Macadamia Nut Pancakes with Nutella Cream!

Facts about Bananas

There are five types of bananas:
* Red: have a green/red peel and pink fruit flesh. They taste the same as yellow bananas. The redder a fruit, the more carotene it contains, so maybe they are healthier than their yellow colleagues.

* Fruit: are the normal, yellow bananas, 15-30 cm.

* Apple: are smaller, 8-10 cm. and ripen faster. They are also yellow.

* Baby: is yellow as well and measure 6-8 cm. It is the sweetest of the banana family

* Baking: are 30-40 cm. large and are green, yellow or red-like. They cannot be eaten raw. They fulfill the role of the potato in the tropical countries.

Sunday, May 11th

Dinner reservations are available for Mother's Day

Open for Brunch

sola is open for Brunch every Saturday and Sunday from 10 a.m. to 2 p.m.

Some of the highlights on the Brunch menu include our black forest omelette,gruyere, crispy leeks, black forest ham, caramelized onions and banana macadamia nut pancakes, bananas, macadamia nuts, nutella cream, in addition to an assortment of mouth-watering brunch cocktails.

10th Annual Food Arts BBQ Challenge

2008 will mark the 10th annual Food Arts BBQ to benefit Share Our Strength. The BBQ Challenge is hosted by Food Arts on May 18th at Galleria Marchetti during the National Restaurant Association show in Chicago. Sola won this challenge last year with our mini short rib sandwiches accompanied with pineapple milkshakes. This year we're going for the "back to back" win, with our 'kalua' berkshire pork sandwiches with pickled pineapple and sola mai tai's.

Drink of the Month

Aloe Ha

Get ready for summer by sipping on sola's Aloe Ha, a mixture of ketel one, bombay sapphire, aloe juice, white grape juice, and lime. Although, you probably don't have sunburn yet, the aloe will be sure to calm and relax!

Ho I Ioko Sola! (spring into sola)

2008-04-01T07:08:00.015-06:00

PRIX FIXE INGREDIENT

Every Tuesday and Wednesday, Chef Wallack is offering an affordable Three-Course Prix-Fixe Menu for dinner, beginning at 5:30 p.m. The menu is priced at $30 per person and highlights a featured ingredient, which changes each month. What a great way to save and splurge at the same time!

This month's menu will feature sweet & savory fig!

Facts about Figs

* Figs provide more dietary fiber per serving than any other common dried or fresh fruit.

* Figs are among the tastiest and most versatile of fruits, happy in company with wine, honey, sugar, sweet spices such as ginger, cinnamon and cloves and the sharpness of lemon and orange.

macadamia nut and bleu cheese fritters
fig and fuji apple chutney, fig syrup with micro shiso

New York strip steak
roasted root vegetables, housemade bacon, fig demi

fig & honey cake
goat cheese chantilly cream, fig & balsamic syrup

For an additional $15 per person you can have this dinner paired with wine to complete your experience

Would you like to see your favorite ingredient featured on sola's pre fixe menu? Send your own suggestions for Chef Wallack to consider for an upcoming menu. Email sola at dine@sola-restaurant.com.

James Beard House

On May 6th Chef Carol Wallack, Chef Aleksiy Shalev and sola staff will head to New York to cook a dinner at the esteemed James Beard House!

In honor of this event, Chefs Wallack and Shalev will be hosting a Chicago James Beard Dinner on Thursday, May 1st. The dinner, which is priced at $85.00, excluding tax and gratuity, will be 5-courses, each paired with complementing wines.

berkshire "kalua" pork pot stickers
mango, asian green and cucumber salad
2006 innocent bystander, pinot gris
(Victoria, Australia)

vietnamese style pho with oxtail dumpling
bean sprouts, herbs, and chilies
2005 laetitia, estate, pinot noir
(Arroyo Grande Valley)

cocoa nib crusted scallops
butter poached baby artichoke, soba dumpling,
truffle caviar vinaigrette
2006 domaine coteau, pinot noir
(Willamette, Oregon)

double cut "sola" lamb chops
stuffed with cambazola
served with curried eggplant, chinese long beans and crispy cippolini onion
2004 d'arenberg, footbolt, shiraz
(McLaren Vale, Australia)

braised pineapple
coconut sorbet, macadamia nut strudel
2004 oremus, late harvest furmint
(Hungary)

Reservations are required by calling sola at 773.327.3868

Chicago History Chef Presentation

Chef Wallack
April, 29th
7:00pm - 8:30pm

Come and see Chef Wallack speak on a panel of Chicago's most talented chefs, including Michael Kornick, Gale Gand, and Bruce Sherman, about current trends in the city's cuisine, their own personal contributions and where Chicago falls on the culinary map.

Open for Brunch

sola is open for brunch every Saturday and Sunday from 10 a.m. to 2 p.m. Highlights on the brunch menu include:

eggs benedict
housemade canadian bacon and hollandaise

pineapple upside down french toast
vanilla, rum, pineapple and crème anglaise

banana macadamia nut pancakes
bananas, macadamia nuts, nutella cream

We also have an assortment of mouth-watering brunch cocktails:

wasabi bloody mary
fresh tomato juice, spices, garnished with shrimp & pickled asparagus

palmango mimosa
champagne, mango & pomegranate juice

Aloha,
Carol Wallack, executive chef / owner
sola restaurant

hawaiian l'a a la sola (hawaiian fish at sola)

2008-03-05T00:29:00.011-06:00

Aloha!

In February we offered our first prix fixe menu featuring bacon as our key ingredient. The bacon brittle ice-cream was a big hit for all of you bacon lovers. We would like to thank all of our loyal patrons for making our first prix fixe menu a huge success.

Hawaiian Seafood

Summer is slowly sneaking up on us and that means swim suits and less clothing! A great way to prepare for the season is to start eating healthy. Chef Wallack's favorite thing to eat and serve is Hawaiian seafood, which sola is best known for. Stop in and try the ahi tuna, (hoisin-mustard-panko crusted, bamboo rice, avocado tempura, soy-wasabi buerre blanc), mahi mahi, (wasabi crusted, curried sunchokes, coconut butter) or sola's classic tuna trio, (sweet, salty and spicy with thai cucumber salsa and ginger confit).

Facts about Hawaiian Seafood:

* Nutrition experts say that protein from fish is of better quality than plant sources like beans because it contains more of the essential amino acids needed to build and repair cells for the body.

* The beauty of eating seafood is that it allows for a greater variety of foods in your diet. It's readily available, relatively inexpensive and provides nutritious protein and beneficial fat, which can ultimately contribute to a healthful diet

*Seafood is rich in omega 3 fatty acids, which are proven to be good for the heart.

Featured Ingredient Prix Fixe

Every Tuesday and Wednesday
(featured ingredient changes monthly)

Every Tuesday and Wednesday, Chef Wallack is offering an affordable Three-Course Prix-Fixe Menu available for dinner, beginning at 5:30 p.m.

The menu is priced at $30 per person and highlights a featured ingredient, which will change each month. What a great way to save and splurge at the same time! This month's menu will feature mouth-watering.......

Sweet Potatoes

japanese sweet potato soup
-crab salad and chili oil

wild striped bass with soba
-sweet potato dumplings, organic spiced carrots, lobster gastrique

hawaiian sweet potato
-pecan tart, chantilly cream with brandy and gran marnier

Would you like to see your favorite ingredient featured on sola's pre fixe menu? You can send your own suggestions for Chef Wallack to consider for an upcoming menu. Just click here.

Open for Brunch

sola is open for Brunch every Saturday and Sunday from 10 a.m. to 2 p.m. Some of the highlights on the Brunch menu include, Pineapple Upside Down French Toast, Matzo Brei and House Smoked Salmon Scramble in addition to an assortment of mouth-watering brunch cocktails.

Try our Koji Tini.

Made with Shochu, ginger syrup, and white grape juice.

Shochu is Japan's other indigenous alcoholic beverage, but unlike sake, shochu is distilled. It is also made from one of several raw materials. The alcoholic content is usually 25%, although sometimes it can be as high as 42% or more.

Winter 2008 Wine Dinner

2008-02-22T10:49:00.000-06:00

Tuesday, February 26
6:30 p.m.
$85.00 per person

2006 Basa, Blanco, Rueda
yukon gold potato chips, edamame puree, caviar

2005 Caroa, Godella, Valdeorras, Orense, Spain
tempura oyster, petite asian greens, yuzu vinaigrette

2005 Joan d'Anguera, La Planella, Estate, Montsant
soba-sweet potato gnocchi, duck confit, leeks, 5 spice jus

2003 Ostatu, Reserva, Rioja
carol's signature rack of lamb, long beans, thai eggplant, rioja jus

Pedro Jimenez, El Maestro Sierra
caramel bread pudding, gingered figs, honey tuille

sola is proud to Introduce our exclusive $30 Prix Fixe Menu

2008-02-11T23:25:00.001-06:00

EACH MONTH WE WILL DESIGN A NEW THREE COURSE PRIX FIXE MENU HIGHLIGHTING A FEATURED INGREDIENT.

This February we feature one of our personal favorite ingredients:

SOLA'S
HOUSE-MADE BACON

1ST COURSE
Bacon & Grilled Pineapple Salad
pineapple, rosemary, black vinegar
pineapple coulis

2ND COURSE
Bacon Wrapped Pork Tenderloin
hawaiian sweet potato puree, chinese brocolli
sczechwan peppercorn jus

3RD COURSE
Taffy Apple Pie with Bacon Brittle Ice Cream
apple cider five spice syrup
Please join us as we unveil our exciting prix fixe menu designed uniquely for you.

Each month we will feature a new ingredient to tempt your taste buds.

We'd love to highlight YOUR favorite ingredient in an upcoming menu.

Please feel free to send us a message with your favorite ingredient.

February 2008

2008-02-01T16:01:00.000-06:00

"All I really need is love, but a little chocolate now and then doesn't hurt!"
-Lucy Van Pelt, Peanuts

Chocolate at sola:

Fall in love with chocolate by indulging in sola's decadent desserts. Order one for yourself or split one with your Valentine!

* Soft Center Chocolate Cake-sesame brittle ice cream, wasabi vanilla bean syrup

Pair this soft, luscious cake with a dark, creamy, chocolatey Guinness stout.

* Mai'a Hot Fudge Sundae-banana ice cream, hot fudge, macadamia nuts

Pair this twist on the classic sundae with a nutty, lusty, caramel-y smooth Churchill's Tawny Port.

* S'mores-vanilla marshmallow, graham cracker, maple ice cream, rogue chocolate stout syrup

Pair this gooey yet grown-up campfire treat with sola's wine of the month: M. Chapoutier Banyuls, a sophisticated dessert wine full of rich cocoa and fruity aromas and a long, velvety finish.

February at sola is all about chocolate, the most romantic food in the world!

Facts about Chocolate:

* The Aztecs and Mayas held chocolate in such high regard that they used it as currency.
* Chocolate contains phenylethylamine (PEA), which creates a chemical reaction in the brain similar to that of falling in love.
* During WWII, the U.S. government commissioned Milton Hershey to create a candy bar for soldiers' rations. The Hershey Bar was so successful that Hershey Chocolate Co. was called upon during the Persian War to create a chocolate that could withstand high temperatures, later called "Desert Bars."
* In 1960, chocolate syrup was used to simulate blood in the famous shower scene in Alfred Hitchcock's Psycho.

What's Going On

Sunday, Feburary 3 at 5:30 p.m.

Girls!Girls!Girls!

Chef Carol Wallack will be offering special wine flights for those women (or men) who don't care about football, beer, or wings!

Thursday, February 14:

Happy Valentine's Day!

Celebrate with your sweetheart; sola is offering menu specials and love-themed fortune cookies written by Chef Wallack!

Sunday, Feburary 24 at 5:30 p.m.

Red Carpet Escape!

Get away from Joan Rivers and long-winded Oscar acceptance speeches by enjoying beer and burgers at sola.

Tuesday, February 26 at 6:30 p.m.

Winter Wine Dinner

Enjoy good friends, good times, and great food at sola's special 5-course wine dinner. The price of this luxurious feast is $85, excluding tax and gratuity.

HAU'OLI LA HANAU A LA SOLA (HAPPY BIRTHDAY TO SOLA)

2008-01-07T18:55:00.000-06:00

ALOHA !
We will be celebrating our second anniversary this January. In honor of this special time, sola will wine and dine guests with a host of special events, special gifts and an opportunity to 'give back', as well.

Anniversary Events

Monday, January 21 through Sunday, January 27

Monday, January 21, 2008
Mahalo Monday
1/2 Price Wine Bottles
sola appreciates their guests and as a way of giving back, every Monday at sola is Mahalo Mondays!
With its entire wine menu available, all bottles are half the price (bottles range from $27 to $99.)

Wednesday, January 23, 2008
Beer Dinner
sola is teaming up with Two Brothers Brewery and Left Hand Brewing Co. for a mouth-watering six-course dinner paired with beers to complement each course. The dinner will begin at 7 p.m. Cost is $65 per person plus tax and gratuity.
Reservations can be made by calling 773.327.3868.

Thursday, January 24, 2008
Prix-Fixe Menu
In honor of sola turning two, Chef Wallack will be offering a special prix-fixe menu. Details to come

Friday, January 25, 2008
After Work Soiree
sola agrees that Friday after work is the time to let loose and relax. That's why any guest to stop in sola after work between 5:30 and 7:00 p.m. will be treated to complimentary hors d'oeuvres at the bar.
call 773.327.3868 for reservations

Saturday, January 26, 2008
Tiny Bubbles
sola winds down anniversary week with tiny bubbles - a free glass of bubbly for all!
Each guest will receive sparkling wine to complement their meal.
What a way to celebrate!

Sunday, January 27, 2008
Get Leid
Who said brunch was too early to get "leid"? All guests who stop in for Chef Carol Wallack's mouth-watering brunch will receive a lei inspired by the Aloha state!

February 2nd, 2008
Snowball
In honor of Snowball, Chicago's signature black tie fundraiser for young professionals which benefits Pediatric, Adolescent, and Maternal HIV and AIDS programs at Children's Memorial Hospital, happening on February 2nd, 2008, Chef Wallack will donate a percentage of this nights proceeds to Children's Memorial.
In addition, Chef Wallack has also donated Dinner for 10 as part of Snowballs Silent auction.
+ Click Here for More Information

Thank you for all of the support for the past two years and we look forward to serving you for years to come!

Hau'oli Lanui a la sola! (Happy Holidays from sola!)

2007-12-08T13:24:00.000-06:00

Featured Menu Item:
Wagyu Burger

Get away from the office for lunch and cozy up to sola's fireplace to enjoy our mouth-watering Wagyu Burger! Our burger is unlike any other and gives a decadent twist on plain old ground chuck and cheddar. Moist and marbled wagyu beef, cooked medium rare, is blanketed in slightly spicy yet creamy cambazola cheese, house smoked, thick-cut bacon, fresh arugula, and sweet maui onions caramelized in pineapple juice and bacon fat, all sandwiched in a chewy pretzel roll. It's the perfect way to treat yourself during a long day at work!

Featured Beverage:
Winter Blues

Escape the chilly Chicago temperatures with sola's Winter Blues Cocktail. This refreshing mix of stoli blueberi, fresh lemonade, cointreau and sprite is the perfect way to forget about the return of winter!

Featured Champagne:
Laurent - Perrier Brut

Grape varietials: Chardonnay 45%, Pinot Noir 40%, Pinot Meunier 15%. Between 10 and 20% of the blend is comprised of reserve wines, which allows the winemakers, Alain Terrier, to ensure stylistic consistency year after year. Brut L.P. is made only using the first pressings of the grapes. It ages on its lees for over three years - three times the legal minimum.

Try this champagne on New Year's Eve
call 773.327.3868 for your reservation today

Save The Dates
We will be hosting

beer dinner
Wednesday, January 23, 2008.

wine dinner
Tuesday, February 26, 2008

Hau`oli Lâ Ho`omaika`i (Happy Thanksgiving)

2007-11-06T18:20:00.000-06:00

Ingredient of the Month:
Hawaiian Sweet Potatoes

As the cold air sets in and we prepare for Thanksgiving, November at Sola promises more than just turkey and gravy - Hawaiian sweet potatoes! Sola's Berkshire Pork Chop, Hawaiian sweet potatoes, housemade bacon, and fuji apples, will assure that you experience the best that Hawaiian sweet potatoes have to offer!

Facts and Tips:
* Hawaiian sweet potatoes, also known as Okinawan poatoes, are native to Japan
* A one cup serving has only 140 calories and 4 grams of dietary fiber
* Used medicinally in Japan for treating diabetes
* Stays a deep purple in color even after cooking

Beverage of the Month:
Rogue Hazelnut Brown Nectar Ale

Rogue Hazelnut Ale is a nutty twist to a traditional European Brown Ale. With its dark brown color, hazelnut aroma, rich nutty flavor and smooth malty finish, Rogue Hazelnut Ale is the perfect beer for fall!

Our Price: $ 9.00 (22oz.)

Around Town:
Although there is a lot going on at sola, there are also som exciting events happening right here in our own neighborhood.

Art Exhibition - "Germans In Mind"

Fall, Fun and Fine Dining at Sola

2007-10-04T08:20:00.000-05:00

Ingredient of the Month:
Pumpkins

Fall is here - a time for watching the leaves change, sipping cider, and carving pumpkins! You may not realize it, but pumpkins can be used for much more than making jack-o-lanterns. They can also be used to create a variety of delicious fall dishes, such as sola's Mahi Mahi with a pumpkin seed crust or Honey Bacon wrapped Venison with Roasted Pumpkin and Apples. Pumpkins are not just tasty; they're healthy for you too!

Facts and Tips about Pumpkins:

* Pumpkins have zero cholesterol
* Pie Pumkins (a.k.a. Sugar Pumpkins) are the best for baking and cooking, they are sweeter than other types and have a smoother texture
* Pumpkins are high in potassium, fiber, and vitamin A
* The largest pumpkin ever grown is 1,502 pounds!
* Pumkins contain beta-carotene, which lowers the risk of heart disease
* Pumpkins are 90% water

Beverage of the Month:
The Great Pumpkin Martini

This unique cocktail, perfect for Fall, is made with Carol's famous homemade pumpkin syrup, which includes pumpkin, simple syrup, clove, ginger and cinnamon mixed with stoli vanil vodka and garnished with a cinnamon stick. Look for us on ABC 7's Hungry Hound, October 17th, at 11:00 a.m. where Steve Dolinsky will feature our pumpkin martini.

Congratulations Dale Levitski
Top Chef Finalist
Season 3

What's Going On at Sola:

2nd Annual Wine Dinner,
October 23rd at 6:30 p.m.

Chef Carol Wallack and sous chef Aleksiy Shalev are creating a menu inspired by the flavors of the season. It will feature smoked Maple Leaf Farms duck breast with Michigan blueberry gastrique and pan seared Hapu Upu U with roasted japanese heirloom squash.

The dinner will be held on Tuesday, October 23rd beginning at 6:30 p.m. The menu will be 4-courses, each paired with a complimentary wine by sola Sommelier John Arents and Ken Winn, Wine Educator of Signature Wines. The cost of the wine dinner is $85 excluding tax and gratuity. Space is limited and we are filling up quickly. Please call 773.327.3868 for your reservation today.

Ha'ule I loko sola! (Fall Into sola)

2007-09-04T14:40:00.000-05:00

Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.

The first Labor Day holiday was celebrated on Tuesday, September 5, 1882, in New York City, in accordance with the plans of the Central Labor Union. The Central Labor Union held its second Labor Day holiday just a year later, on September 5, 1883.

In 1884 the first Monday in September was selected as the holiday, as originally proposed, and the Central Labor Union urged similar organizations in other cities to follow the example of New York and celebrate a "workingmen's holiday" on that date. The idea spread with the growth of labor organizations, and in 1885 Labor Day was celebrated in many industrial centers of the country.

Ingredient of the Month:
Green Beans

The beginning of Fall brings crisp air, changing leaves and fresh green beans! I'm sure green beans don't come to mind when you think of fall, but they are great with all types of fall dishes such as sola's flat iron steak or as our daily market side with macadmia nut pesto. Green beans are easy to prepare at home and are a healthy complement to any entree!

Facts and Tips About Green Beans:

* 1/2 cup of green beans is only 22 calories
* High quality green beans are crisp and tender without scars
* Green beans can be held in the refrigerator for several days without loss of quality. Store them in a plastic bag to prevent moisture loss and wilting.

Beverage of the Month:
Hitachino Nest - White Ale

A refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, nutmeg. White Ale has won gold medals at several beer conpetition in U.K. and U.S. This is deffinitely one of HITACHINO's top-selling beers both in Japan and U.S.

Kiuchi Shuzou Ltd. was established in 1823 in the tiny hamlet of Kounosu (= "Nest") as producer of Japanese Sake. In 1996 the company started brewing beer with a capacity of 1,500 barrels per year.

What's Going On at Sola:

2nd Annual Wine Dinner
October 23rd
sola will feature the flavors of fall on the new menu paired with an eclectic collection of wines from our list.

stay tuned..........

Outdoor Dining
Enjoy the Chicago weather while it lasts! Dine alfresco and take in the sights and sounds of the neighborhood on sola's outdoor patio.

sola is open for Brunch every Saturday and Sunday from 10 a.m. to 2 p.m. Some of the highlights on the Brunch menu include, Gran Marnier Souffle French Toast and House Smoked Salmon in addition to an assortment of mouth-watering brunch cocktails such as our Maui Mosa.

Olu'olu 'e ma sola! (Cool Off at sola)

2007-08-06T18:40:00.000-05:00

Ingredient of the Month:
Heirloom Tomatoes

August may be the hottest month of the year, but it is also the time when all of your hard gardening work finally pays off! Now in season, heirloom tomatoes are turning up in gardens around the city. Try the delicious heirloom tomato salad with shaved manchego, micro shiso with aged balsamic vinegar & hawaiian sea salt.

Facts & Tips about Heirloom Tomatoes:

* There are over 100 types of heirloom tomatoes.
* Heirloom tomatoes have names that reflect some of the history - Polish (smuggled into the U.S. on the back of a postage stamp!), Soldacki (arrived in the U.S. from Polish imigrants who settled in Ohio).
* Tomato products are beneficial in aggresive cancers that have also spread to other parts of the body.

Beverage of the Month:
Nice Pear!

What a better way to cool off than with an icy cocktail! The perfect refresher is sola's Nice Pear cocktail.

-2 oz. Grey Goose La Poire
- Splash of Ginger Syrup
- Splash of Yuzu Juice
- Squeeze of lemon
-Shaken over ice
-Strain & Pour

What's Going On:

Outdoor Dining
Enjoy the great food, purse hooks, shawl's, heat lamps, superb scenic sights and sounds of the neighborhood by dining "al fresco" on sola's outdoor patio.

Open for Brunch
sola is open for brunch every Saturday and Sunday from 10 a.m. to 2 p.m. Some of the highlights on the brunch menu include, Gran Marnier Souffle' French Toast, Seafood Quiche and House Smoked Salmon in addition to an assortment of mouth-watering brunch cocktails, such as the wasabi bloody mary with pickled asparagus & shrimp.
Around Town

Although there is a lot going on at sola, there are also some exciting events happening right here in our own neighborhood.

Free Summer Concert in Town Square - August 8th
Head over to North Center's Town Square at 4100 N. Damen (at Belle Plaine, across from CVS) to check out Tin Lynott, a Thin Lizzy Tribute band. Refreshments are available for purchase. For more information go to www.northcenterchamber.com

North Center's North Side Summerfest - August 17th - 19th
This three-day event includes the area's best bands, a wide selection of arts and crafts and a mouth-watering array of food and drink from around the city. For more information check out www.northcenterchamber.com

"HAWAIIAN WELA A LA SOLA!" (HAWAIIAN HEAT AT SOLA)

2007-07-06T20:40:00.000-05:00

Ingredient of the Month:
Pineapples

Summer is in full swing and what better way to refresh your taste buds than with a juicy pineapple! Pineapples are just right for an afternoon snack or the perfect addition to a light dessert. After a delectable dinner at sola, try the Braised Pineapple, served with coconut sorbet and macadamia nut shortbread cookies.

Facts and Tips about Pineapples:

* Ornamental pineapples are a welcome sign in the home, a symbol of hospitality.
* Pineapples should be planted where the temperature remains warmest, such as the south side of a home, or in a sunny portion of the garden.
* A good ripe pineapple has a dull, solid sound. Immaturity and poor quality are indicated by a hollow thud

Wine of the Month:
Chateau de la Fessardiere Muscadet, climat 2005

This pale yellow wine is a generous vintage with a fresh grape fragrance, accompanied by a complex bouquet, due to its maturation in oak casks. It has a discreet flavor of flint and slight vanilla flavor. The Chateau de la Fessardiere Muscadet can be kept for up to 3 years. It should be served at about 10 to 12°C, preferably uncorked an hour before drinking. It is best served in tulip glasses.

Around Town:

Green City Market's Chefs' Summer BBQ Festival

Thursday, July 12, 2007
6:00 - 8:00 pm
Rain or Shine

Please join us as we sample delicious tastings prepared by over 50 of Chicago's top chefs. Local wines, beers, sodas and water included.

12th Annual Lakeview Garden Walk, July 8th 12 p.m. to 5 p.m.

Hundreds of gardeners participate in the Lakeview Garden Walk by opening their yards and gardens to pedestrian visitors on this beautiful walking tour. The Garden Walk has grown to nearly one hundred gardens in recent years, and now includes an additional transport trolley to make it even easier for visitors to explore the neighborhood and see more gardens in an afternoon. The walk is growing geographically as well, as every year the walking map expands to include more gardens in all areas of Lakeview. For more information go to http://www.lvgardenwalk.com