I can honestly say this was one of the best meals I’ve ever had in Northern California. Michelin rated California soul food from the star chef Brandon Sharp is nothing short of creative genius. The Diver Sea Scallops were perfectly seared with delicate yet slightly crunchy lemon bread crumb topping. The vegetables were crispy fresh and bright.
When my friends suggested we dine at Solbar for my birthday, I immediately made a reservation. Anxious to see what the lunch menu was like compared to the elegant dinner menu, I was not disappointed. The Ceviche made from fresh halibut was incredible.
The fried egg sandwich between fried green tomatoes was whimsical and perfectly executed.
Even on a rainy day there was a buzz in the dining room. A well dressed crowd sipped and ahhhed. Not an empty chair in the house.
The impeccable wait staff danced over us with focused grace.
Chef Brandon came out to visit with the guests after the rush. It was plain to see that he enjoys the social aspect of being a chef.
While the fish tacos were quite good, they didn’t have the same level of excitement as most of Chef Brandon’s other dishes.
If it’s not too cold, it’s lovely to sit outdoors by the firepit and enjoy the beauty of the resort.
Relaxed out door seating.
The romantic outdoor seating by the firepit.
The outdoor pavilion offers a stunning venue for private parties.
Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.;
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http://www.caramoan.co/caramoan-tour-package