Sol Cocina (not Sol Cucina)

Sol Cocina 251 Pacific Coast Highway Newport Beach, CA 92660 (949) 675-9800 (949) 675-9801 FAX

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(This entry reads in reverse chronological order. Newest information is near the top.)

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July 29th @ 8pm: Sol Cocina is now open for lunch. Here's the "Sloppy Jose" (a carnitas torta) and the dark chocolate-banana bread pudding:

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July 16th @ 8pm: Here's some pictures of when I made it for dinner:

Thanks to Christian and his very spontaneous invitation, I was able to enjoy the newly opened Sol Cocina. The food, service and atmosphere were impressive.

In a nutshell, Sol Cocina is an upscale yet all-inviting dining experience that has been created and presented through the eyes of a few gringo surfers who have fallen in love with Baja. The desire to capture the laid back vacation-like experience is heightened by the culinary talents of Executive Chef Deborah Schneider, a 2009 James Beard Foundation Book Award Nominee and who, by the way, is from north of the border in Toronto, Canada. Having fallen prey to the paradise that is Baja—thanks to her husband who surfs—Chef Deb eventually adopted the local cuisine into her repertory.

Amid elegant decor that offers a charming view of the Newport Harbor, one can enjoy contemporary and gourmet interpretations of Baja street cuisine. Homemade tostadas, each bearing what seems like their own personality, in Christian's words, are crispy, hearty and rich with toasty spice. Break those apart and dip them into your version of a rainbow guacamole or the black bean dip with pumpkin seeds and your taste buds will be most grateful. Both of these dips are creamy to the tee, with the black bean dip offering a surprising kick that is almost the basis for an addiction.

The seafood is stupendous. We enjoyed the seafood cocktail ($12), which was refreshing and satisfying. The squid and shrimp are succulent and a nice balance to Chef's signature spicy cocktail sauce. We then moved on to the melt-in-your mouth ceviche that will no doubt leave raw fish lovers wanting more. Interesting tidbit: a couple of the restaurant's owners have a background in sushi restaurants, and it shows in their commitment to quality when it comes to their seafood.

Just when we thought we couldn't eat another bite, Christian and I moved on to our tacos. Street taco dishes are offered for as low as $6 for two. This concept celebrates the Baja travelers' desire for low-key and scrumptious. Reminiscent of a sushi bar or taco stand, Sol Cocina features a seating area alongside the kitchen, enabling you to sit side-by-side, hovered over your meals and, all the while, getting a glimpse of what Chef Deb and team are doing.

I had the lamb taco borracha ($4.75)--lamb sirloin grilled with garlic, blending chiles, chocolate and tequila. Interesting? No doubt. Delectable? Without a doubt. The taco represents the daring-for-Newport-Beach that is the Sol Cocina cuisine: sweet, savory and spicy as an all-in-one for any course. The chipotle-piloncillo goat cheese ($11), which we enjoyed as an appetizer, boasted a drizzle of spicy, sweet syrup, and the only nachos you will find on the menu are desert nachos--flour tortillas, deep fried, sprinkled with cinnamon, drizzled with chocolate and topped with whip cream.

As for the bar. Yes. Double yes. Wide open, plasma monitors, attractive. And the margaritas are fantastic. The house and traditional margarita was perfectly mixed but I was entertained by the pineapple-serrano margarita, which is exactly what it sounds like. Yes, you will sip chunks of both as you enjoy this cocktail. There is also a cucumber-jalapeño margarita, which I will definitely order another time.

As for upscale, hotspot and gourmet Mexican along PCH and throughout the county, one of the most striking elements of the Sol Cocina experience is the service. Our server, Lorn, knew the menu like the back of his hand and our table was well-cared for. Thumbs up for Sol Cocina. It may have been day two when we visited, but I predict it won't be long before the lines will be out the door. Prices range from about $5 - $22, with steak and carnitas entrees landing on the high end of the menu.

Rainbow Guacamole
Several kinds of guacamole are available. If you order the Rainbow Guacamole, you can customize it by picking five ingredients to add into it (or more ingredients for a little more money). We got it with roasted poblano, mango, tomatillo salsa, pine nuts, and nopales.

Chipotle-Piloncillo Goat Cheese
warm goat cheese crusted with roasted peanuts & drizzled with spicy-sweet syrup, with cilantro sprigs & tostadas — $11.00

Dessert Nachos

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July 16th @ 1pm: Sol Cocina is now open but is only open for dinner until about July 22nd, when it will also open for lunch. I stopped by for lunch just now and they weren't serving lunch but I was able to take a few pictures and will be going back later tonight for dinner.

Want to see a super "cool" slideshow of all these pictures? CLICK HERE You'll get a better view of all the photos seen here plus more photos of the restaurant and its food that are not posted in this entry. You may need to download the Cooliris plugin first, but it'll be worth it.

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June 22nd:

Found out recently about a restaurant that will be opening up in Newport Beach I think right near the 3Thirty3 Waterfront restaurant on PCH in about a month. It's going to be called Sol Cocina (not Sol Cucina). Their PR people sent me some pictures of the food they will have and I'll be adding more information shortly about their menu, their chef, when they're going to open, etc.

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Here is their initial press release:

SOL COCINA (not Sol Cucina)

Vibrant Baja cuisine in a contemporary setting infused with old world charm.

Newport Beach, Calif. (June 4, 2009)—Introducing SOL Cocina, a new restaurant and bar opening in mid July that will bring the fresh, vibrant flavors of the Baja California Coast to Newport Beach. Led by Executive Chef Deborah Schneider, a 2009 James Beard Foundation Book Award Nominee, SOL features innovative Baja-inspired cuisine in a modern setting that infuses old world Mexican charm with urban comforts.

SOL's menu offers signature regional recipes along with Schneider's own Baja-inspired creations, resulting in the perfect combination of authenticity and ingenuity. Using fresh, seasonal ingredients, including Pacific fish, American Wagyu beef, Heirloom pork and locally raised vegetables, Schneider has created an exciting menu filled with signature antojitos (small plates) and Baja-style street tacos—prepared in an exhibition kitchen surrounded by counter seating to give guests a genuine feel of eating at a taco stand on the Baja Coast— along with innovative entrees and desserts that are uniquely Baja.

"Our menu reflects the way we really like to eat in Southern California and Baja— simple, fresh food that's full of flavor and a focus on our beautiful Pacific seafood," explains Schneider. "Baja cooking is much lighter than traditional Mexican food—we love cooking on the wood grill, we make our own salsas and sauces every day with local fruits and vegetables, and we make your food fresh in front of you. That's Baja."

Mouthwatering creations are sure to please even the most discerning palates—from Rainbow Guacamole made with buttery avocado and a selection of fresh fruit, nuts, cheeses and chilies; and Pibil-Roasted Fresh Fish on a Banana Leaf is made San Felipe-style and topped with a tequila lime cilantro beurre blanc and pineapple-jicama salsa; to Kurobuta Carnitas Tacos made with shredded pork, chiccharones, avocado, onion, cilantro and tomatillo sauce; and Lemon-Garlic Mezcal Chicken Tacos topped with avocado sauce, onion and cilantro.

SOL's décor, created by acclaimed restaurant designer Thomas Schoos, features a modern interpretation of the traditional Baja coast that's as innovative as it is welcoming. Inspired by the laid back Baja California beach vibe, the 170-seat restaurant features rich textures, natural elements, seductive lighting and sophisticated touches. Plush leather chairs, wrought iron accents, antique bronze lanterns and distressed wooden doors bring a rustic feeling, while modern design elements—like steel and lucite cocktail tables filled with colorful Mexican trinkets—create a contemporary sensibility.

SOL Cocina's expansive bar is sure to be a local hot spot, featuring a full-service bar with over 50 varieties of tequilas housed in a three-foot double-tiered tower at each end of the bar, each framing a vintage mirror with a hand-forged nail frame, while a central fireplace gives off a warm, soft glow to create the feeling of sitting around a friend's backyard fire pit. The bar's 'outdoors brought indoors' elements seamlessly blend traditional indoor and outdoor materials throughout to create a warm, inviting, relaxed ambience that will easily appeal to the laid back luxe Newport Beach community.

Located on the Balboa marina, boaters can dock just steps from SOL's outdoor patio, making it easy to enjoy the restaurant's signature Baja cuisine and cocktails after a day out at sea. Located at 251 East Coast Highway in Newport Beach, SOL will be open for lunch and dinner daily from 11am to 11pm, with the bar open until 2am. For more information, please visit www.solcocina.com.