EST. 2014 · San Francisco · Mission District

Solara

A thirty-eight seat Mediterranean kitchen. Wood fire, coastal herbs, a short natural wine list.

1142 Valencia St · Open Tue — Sun · +1 (415) 555-0138

Tonight at the pass —

01

Grilled octopus, white beans, rosemary oil

A slow-charred leg, Tuscan whites, last-harvest rosemary oil.

$28
02

Wood-fired lamb shoulder, saffron couscous

Slow-braised with North African spice, preserved lemon, toasted almonds.

$42
03

Olive oil cake, candied orange, crème fraîche

Deeply soaked cake, Palermo bitter orange, salt-flecked crème fraîche.

$14

The full menu changes with the market — see everything we're cooking this week.

A plated dish at ghostwhite under warm candlelight

" — figure 01" A table set quietly, for anyone who'll take a chair.

"We buy small, we cook close to the fire, and we plate like someone's coming over for Sunday lunch."

Elena Marchetti · Chef · Founder

Most of our produce arrives within forty miles of the kitchen. Fish is whole, trimmed at the pass, and we change the menu when the market asks us to — not before. The wine room leans coastal and low-intervention — Spain, Sicily, the Greek islands. A few bottles from growers we've known so long they're on the wall.

Eleven years in, we've added two chairs and a wine room that fits eleven. Otherwise, nothing much has changed.

More about the kitchen →