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THIS RESTAURANT IS CLOSED Solero Restaurant Review: Besides the trendy distressed décor of its historical setting, Solero has already established itself as being where the hip hang out. Its also a pioneer in the new culinary rage, tapas, the Spanish tradition of serving lots of little bites. Here, the feast of grazing includes such hot tapas as beef or vegetarian empanadas, fried plantains, snapper cakes, sautéed shrimp in garlic, salmon and shrimp croquettas, mussels flamed in vodka and grilled quail or chorizo. Cold favorites are thin-sliced prosciutto, manchego cheese, salmon carpaccio, grilled chicken strips and a Spanish potato tortilla. Hungry? Have one of the mouth-watering entrées like Risotto Gringo, with grilled chicken, potatoes and guiso sauce; beef tenderloin medallions that can be served with a chili paste or with brandy cream sauce; or the seafood bouillabaisse. For the best taste of what the kitchen can do, however, try Arturos House paella, chef-owner Arturo Boadas sumptuous mixture of shrimp, clams, mussels, pork and chicken with delicate saffron-infused rice.