![]() I mentioned earlier that we also ordered “normal food”, and the next item up didn’t disappoint. This was large with big chunks of meat that fell off the bone with just a slight tug of the fork. Tig told us that they sell the same amount of rabbit as they do chicken. It’s small and boney, and you have to work at it. Usually, when I get rabbit it is kind of like eating quail. Aside from the amazing flavors and textures, what really impressed me was how large and meaty it was. Rabbit Cacciatore – Roma tomatoes, garlic, onion, mushrooms, olives, red wine, herbs and polenta. The rabbit was the best rabbit I’ve ever had! I’ve had rabbit at three different places downtown done by some great chefs, but if there was a contest, Sola’s wins. MORE FOODIES READING Rick's Reef: Turning Over a New Leaf on St Pete Beach Figs & Chorizo at Sola Bistroįor entrées we decided to share two items: Rabbit Cacciatore and Bucatini alla Carbonara. I loved the combination of sweet and salty. The Figs & Chorizo appetizer was like candy to me. The chorizo is housemade (with no excessive salt or preservatives, so it gets made fresh every 2-3 days). Our next super-scrumptious item was the Figs & Chorizo – Caramelized onions, toasted pine nuts, balsamic drizzle, and cilantro. As you can imagine, it’s one of the best having high levels of polyphenols (an organic compound which is known to have antioxidant effects) and it has one of the highest amounts of oil. You never really get told which olive varietal they use for the olive oil at other restaurants. Both tasted like one of the finest steaks in the world.Īt the same time, we were enjoying some fresh bread and EVOO with herbs and spices. The olive oil is 100% Picual from Spain. There is also a slightly seared lamb heart tartare with tarragon, mustard, and egg yolk. It is served with cilantro garlic crème fraîche, and charred scallions. The Lamb Heart is marinated with buttermilk and spices and seared on the grill to medium-rare. We started with the Lamb Heart … yes we did … and I ♥ the Lamb Heart! It can be prepared two ways. They have “normal food” like Shrimp & Polenta, Mussels, Burata Caprese, Rib Eye Steak, and Cast Iron Chicken … we didn’t have any of those, although I’m sure they’re wonderful.We did have a couple of mainstream items though. Not everything on the menu is “out there”. It’s two pages with around 20-ish items including starters, desserts and sides. When you’re making your own housemade cured meats and everything else with no preservatives or artificial ingredients, you can’t have a huge menu. Tig and his chef, Artem Kucherenko, (who is also quite hospitable) have created epicurean ecstasies for their medium size, but eclectic menu. He goes by “Tig” (hard “G” like Tigger in Winnie the Pooh). The proprietor of Sola Bistro and Wine Bar is a very nice, warm and friendly Armenian guy named Tigran Khachaturyan. GET PAID TO EAT OUT! Check out Dinefits Cash Back Rewards Program Here! Since it was pretty early, that’s why you’ll see the place mostly empty in the photos at the end of the review. We decided to do the 2:00 matinee, and then head out to St. ![]() That will get us out of the 33701 on a semi-regular basis, and expand our horizons to eateries further out. They are on the 6000 block of Central Ave. ![]() (I highly recommend checking out their wonderful productions). We’ve gone to a few plays in the past at freeFall Theater and just became season subscribers. However, the menu items and photos I saw people posting had me saying “Why can’t these guys be Downtown!?!?!”īesides going to restaurants, we also enjoy the arts, especially live plays, comedy and musical acts, (my favorite being Gloria West). You have to drag me kicking and screaming. We’ve been dying to go for a while now, but if you know us, you know that we don’t often leave the 33701-especially me. Sola Bistro is a foodies utopia! Lori and I went for the first time last weekend.
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