Eats & Treats
Solaire at Hotel Paradox
Farm to fork gets a make-over
P
SAL INGRAM
aradox’s exciting new gastronomical prospect, situated on Ocean Street, aims to pull off the farm-to-table vision with unique culinary prowess. Solaire serves up New American-style dishes with fresh local ingredients that shift with the seasons. Here, diners can enjoy breakfast, lunch, dinner, and small plates—all made even more enjoyable when paired with any of the impressive drinks at the bar. Solaire sources its produce and meat from local farms like Dirty Girl Produce, Happy Boy Farms and Route 1 Farms, according to executive chef Ross McKee. And, because produce at area farmers’ markets is “better and more fresh than anything on the shelves,” McKee says Solaire chefs will be going to local farmers’ markets two times per week to supplement their seasonal menus. Adding to this new establishment’s eco-credibility is the fact that it is also part of the Community Alliance with Family Farmers and the Monterey Bay Aquarium’s Seafood Watch Program. Ultimately, McKee says Solaire is all about taking advantage of the bounteous area in which it is located. “We live in an area with a great abundance of produce—everything is available here,” he enthuses. “We’re really spoiled.” Diners at Solaire are sure to be spoiled, too. +DON’T MISS Their signature Parisian-style gnocchi with herbs and foraged mushrooms in a cream sauce ($22).
611 Ocean St., Santa Cruz. 425-7100, thehotelparadox.com. | TW
Come Taste Solaire
HAPPYHOUR Monday – Friday, 4-7pm
$5
Appetizers and wines by the glass
STUFFED PIQUANTE PEPPERS M O N T E R E Y B AY C A L A M A R I , flash fried, lemon chips and basil CRAB CAKE FIRECRACKERS, c r i s p y s p r i n g ro l l s k i n , a s i a n h e r b s and ginger F R I E D C O K E FA R M S G R E E N S , shallots, capers, and grana padano A N T I PA S T O P L AT T E R , artisan salume, west coast cheese and pickled vegetables
R E S TA U R A N T + B A R
Located at Hotel Paradox 611 Ocean Street, Santa Cruz
“We are proud to serve fresh, local, organic, cage free, free range and sustainable food”
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