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Welcome to Savannah, America's Most Beautiful City
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By Cima Star |
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News of a new owner’s takeover of a favorite restaurant often spells disappointment. Not so when Andrea Johnson took over Sol and morphed it into Sol Fusion. And a fusion it is! From the original Southwest-Caribbean fare, it now sweeps to today’s international tastes. In hands less skillful than chef Aaron Doyle’s, this combination could result in a global hash. But Doyle knows his herbs, his spices and his flavors, elevating them into a culinary symphony.
And Johnson clearly knows her business. She’s shrunk portions a bit, and lowered prices. Perfect for the many of us small eaters and fine for the hearty appetite crowd who can indulge in many dishes in an evening. On my first visit, my dining companion and I tucked into the new menu with an appetizer of jalapeno poppers, an order of pulled pork, and one of the short ribs. It was one of the few times I’d by-passed Sol’s always-fabulous fish choices. The meat dishes proved amazingly delicious. Pulled pork over a Gouda and jalapeno polenta was tender and spicy with Doyle’s uniquely silky barbeque sauce. This is something I could eat very, very often. The short ribs, also butter-tender, nearly sent me swooning over the aromatic blend of ribs, roasted, curried fingerling potatoes, sweet potatoes, carrots, and baby greens, among other ingredients. I’ve eaten short ribs all over this country and throughout Europe, and I’ve never had any better than this! Needless to say, I’ve returned frequently. The Mahi-Mahi Taco, (despite it’s tiny price, of $5, a hearty meal) remains dear to my heart, with its luscious filet of perfectly grilled fish, pico de gallo, pickled onion, spiced aioli, and cilantro. The Thai Shrimp flat bread, with coconut red chili sauce, perfectly cooked shrimp, red peppers, red onion, broccoli, cilantro and peanuts, is another winner. The portion is large, and every bite delectable! The Sol Salad remains superb. With greens so fresh you can almost smell the morning dew, tomatoes, cucumbers, pickled red onions, avocado and shredded jack, the salad is anointed with a roasted red pepper vinaigrette. Chicken, shrimp or steak toppings can be ordered. Nightly specials abound. One particularly spectacular dish was the Curried Cauliflower Soup! Simply the best cauliflower soup I’ve ever eaten. Another special was the Ancho Lamb Taco. Tender braised lamb, adorned with mint mojo, cucumbers, shredded cabbage, crisp pea strips and cumin yogurt sauce, proved itself an amazingly delightful dish, now on the regular menu. Not to be forgotten amongst the best dishes of this amazing restaurant is a little side dish deceptively listed as “Sauteed Greens.” Well, they are sautéed greens, but unlike any I’ve ever eaten. Fresh from the farm, Baby Bok Choy, Swiss Chard, Baby Shanghai, shallot and garlic are sautéed in white wine, and butter, creating a taste sensation I order at every visit!
Questions? Comments? Email Editor@SavannahBest.com.
Sol Fusion |
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