Sol Bar isn't new, but after years in business its business model is still just as revolutionary Napa behind a charming but perfectly unassuming design hotel home to this lively restaurant, terrace and living room bar. Glass doors open to a lofty dining room with rustic beam ceiling and stacked-stone walls with long communal table and four-tops facing an open kitchen among abstract local artwork. On one side a long bar strides the room under a custom wine cellar that contains a collection of mostly of California wines. On warmer days a rear patio has a homey collection tables under a canopy of trees just below the yoga studio. Sol Bar maintains a restaurant garden on a nearby property providing diners with produce that's often been harvested just hours before their arrival.
The Food
A small bites portion of the menu includes marcona almonds with lavender and sea salt and Castelvetrano olives with carrot top pesto. An arrangement of the day’s freshest vegetable harvest that includes fresh lettuces with drizzle of local olive oil, tomatoes with tapenade made from cantaloupe rinds and wedges of cucumber with an avocado dip. Clarified cantaloupe and sage gazpacho doesn’t disappoint offering a sweet taste of blackened melon with crunchy radish and banana mint. Main course is a selection divided between vegetarian and meat and seafood options like the creamy Parmesan polenta with smothering of fresh chanterelles or grilled squash with chopped vegetables and sauce.
Last Word
Dessert is a blueberry sorbet with tapioca or order of Cookies ‘n’ Milk made of white chocolate and lavender served warm with ice cold farm milk of almond milk alternative.
