TLDR: 4. - Solare San Diego - Reserveringen te koop
Getting a Reservering at Solare San Diego for Today or Tomorrow is Easy!
Buy a verified reservering at Solare San Diego from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reserverings!
All listed Reserverings are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
San Diego's Best Restaurants that are most frequently booked by customers of Solare San Diego
😍 5/5 - TLDR: 4.
By 👻 @Alyssa S., 04/03/2022 3:00 am
|
5 stars, enjoyed visit, look forward to returning.Patio: extremely pleasant, 5 starsHostesses: extremely friendly, warm and efficient (they help with bussing), 5 stars; server had lots of tables tonight but still good, 4.5 starsFlavors: very nice and refined, 4.5 starsFood temperature: my pasta was less hot than I like, 4 starsPortion size + price/value ratio, 3-4 starsSo we came during Restaurant Week, and you can choose the restaurant or à la carte menu. I chose the RW menu ($40) because there was an app that looked tasty that wasn't on the regular menu. Portions were smaller than the regular portion and I would not necessarily have been full after 3 courses (which is really 2 courses + a dessert cocktail if you don't want orange-peel panna cotta, the only other dessert choice, for your dessert). But we ordered some extra dishes, which is what they seem to want folks to do right now and then we were full.APPS: I got the Beet and Fava Bean Salad - Nell'Orto, only on the RW menu. It was very refreshing and I'm glad I got to taste it, but I would not necessarily get it again. One thing I'll say: it was really well seasoned. So many restaurants do not know how to use salt properly, and that's probably one reason Solare got a Bib Gourmand mention from the Michelin folks. Not a huge portion - more like if you're doing a 5 course tasting menu and you need to pace yourself!I also got a cup of Butternut Squash soup (Zuppa di Zucca, off the regular menu). It was lovely and also had a refined flavor, including amaretto crumbs. My sweetie ordered the Zuppa of the day, which was a fagioli (bean soup). I had a taste and thought it was very delicious and earthy. That was not on the RW menu & would probably have been more filling than what I had.We didn't get any bread but we wondered if they might serve it, so once we asked, they remembered to bring us the house focaccia, which comes in cubes with olive oil and balsalmic. The focaccia was very well seasoned again, which probably distinguished it for the Michelin folks. ENTREES: My sweetie and I *never* get the same things (pescatarian/vegetarian preference here, carnivore there). But we both wanted the Ravioli di Ricotta e Spinaci. RW portion is 5 ravioli, regular menu portion 7 ravioli. Also very refined and the butter/sage sauce was so delectable. My one disappointment here is that my pasta was not hot - and I am not a big fan of lukewarm pasta. But it seemed too much bother to ask for it to be reheated. I still liked the flavors.DESSERT: My only choices on the RW menu were orange-peel panna cotta or a dessert cocktail. I was still hungry and wanted something chocolate, so had to add on something from the regular menu. Mousse al Cioccolato e Caramello. Very large and very rich. Not a wow, but very tasty and respectable. I still had the dessert cocktail coming, so I saved most of the mousse cake to take home - and I must say that the dessert cocktail was maybe my favorite course. Craft Cocktail : "Springtime in Italy: Italian Sardinian Mirto liqueur, Italian Prosecco, and lemon sorbet (Tommy's cocktail creation!)". Very tasty, light, sweet and unique flavors. Glad to be able to taste that. Overall, I enjoyed this restaurant a lot - the patio is awesome, the food was interesting, and the hostesses really make you feel at home (for a Michelin restaurant it was a very professional/warm rather than pretentious welcome). I'm hoping that when we come for not restaurant week, the portions for other things might be a bit bigger. And I'll probably know to ask that my pasta be served hot! But otherwise it was great to finally visit here and see for myself why it was elevated above other restaurants in town for the Michelin folks.
0 Replys
0 Comments |
Be the first to Reply |