Sushi, Italian, pizza, burgers, high-end steaks…Scottsdale Quarter has a restaurant for just about anything you might be craving. And come March, the shopping and dining destination in North Scottsdale will also house SOL Mexican Cocina, from the founders of Dominick’s Steakhouse. The 260-seat restaurant boasts “Old World charm juxtaposed with urban comfort” as well as indoor/outdoor patio and a bar complete with a fire pit. SOL also strives to be an eco-friendly establishment.
SOL Cocina’s menu is inspired by the Baja peninsula and built around fresh seafood, premium meats and more than 17 fresh salsas made daily. It boasts simple yet flavorful dishes (some of which are vegan, vegetarian and gluten-free.) SOL’s creative bar menu offers signature made-to-order margaritas and cocktails. The mouthwatering margaritas are concocted with fresh-squeezed lime and citrus juices and hand-muddled fresh fruit and herbs. Mexican beers, micheladas, bulldogs, wine and more than 70 artisan, premium and ultra premium tequilas and mezcals will also grace the SOL drink menu.
If SOL sounds familiar, that is because there is already a successful outpost in Orange County. (Scottsdale will be SOL’s second location.) Heading up the kitchen is Deborah Schneider. The James Beard-nominated chef was named “The reigning queen of San Diego chefs” by Bon Appetit Magazine.
“The SOL experience is not just about the food–we have a very unique personality. We’re sophisticated but casual. We reflect what’s happening on the Mexican food scene, but with our own twist, while respecting authenticity,” says Operating Partner Rich Howland. “SOL Cocina plays up the best of coastal Mexico. It’s about creating an experience that makes you feel like you’re on vacation, with no worries.” www.solcocina.com.
Check out my interview with Chef Nick LaRosa of Nook Kitchen Arcadia, one of the hottest local restaurants here in the Phoenix Valley.