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

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!)

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

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: 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!)

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

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.

Burgers, Bacon, Beer - 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 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.

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

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

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.

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

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.

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

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

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.

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)

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)

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!)

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)

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!)

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!)

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!)

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!)

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!)

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!)

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

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

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

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)

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!)

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.