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THIS RESTAURANT IS CLOSED Solera Restaurant Review: Fourteen-foot-high ceilings, exposed natural wood beams, earth tones and warm intimate lighting add elegance and rusticity to the soaring space at Solera. The menu of contemporary and traditional Spanish cuisine is extensive, offering hot and cold tapas, a variety of entrées and children’s selections. Six types of piquillo peppers are unbeatable for starters, the best being the version stuffed with goat cheese and speckled with pistachio then wrapped in Serrano ham. Try the poached mini disks of octopus in a tangy red sauce, beautifully tender, and dusted with Spanish paprika. Entrées include the house favorite paella. Available with saffron or squid ink, both arrive packed with shrimp, scallops, squid and mussels, in a rich broth. Complement the dishes with a selection from the affordable wine list composed entirely of Spanish labels.