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Solbar Restaurant Review: Solbar, part of Solage Calistoga, feels like the community hub in an upscale Arizona development. It may be the drought-friendly landscaping: grasses, olive trees, palms, lavender, oleander. Or maybe it’s the pool adjacent to the dining area, music wafting hypnotically over sun-tanners. Of the menu's two long columns, the right is the more sinful side, while the left side offers spa choices; both sides satisfy. Refreshing carrot soup benefits from coconut milk and pairs well with pesto bread. A duo of English muffin look-alikes come plump with 48-hour, cold-smoked pulled pork, chef Brandon Sharp’s North Carolina roots clearly showing. Spicy shrimp lettuce wraps make a worthy Asian-style starter. Mains might include yellowfin with shelled English peas and house-cured bacon, or New York strip with a foam-encased beef short rib-morel lasagna. Desserts are denial-proof, such as chocolate mousse with caramel corn and ice cream packed with halved Amarena cherries, or sugared donut holes in a cardboard box with affogato for sipping and dipping. For the quintessential al fresco wine country experience, Solbar's 40-seat outdoor courtyard is open year-round; for a party of 10 or less, book the intimate open-air dining room, the "chef's atrium."