Solara · About
The story
A thirty-eight-seat kitchen, a wine room that fits eleven, and a team that treats every service like someone's birthday.
We opened Solara in 2014 with a used oven and thirty-six chairs.
Elena had been cooking in Sicily and then in a small trattoria in Oakland. The Mission space came up on a Tuesday and we signed the lease on a Thursday. The oven was already installed, still warm from the pizza place that came before us.
Eleven years later, we've added two chairs, a wine room, and a team we love. We still cook for small rooms, still buy our olives from the same grower in Liguria, and still change the menu when the market asks us to.
Thank you for pulling up a chair.
Three things we believe in
Close to the fire
Wood and coal, an oven older than the restaurant, and the patience to let things brown properly. We don't rush what smells good.
Short chain
Produce from farms inside forty miles. Fish whole from Monterey. Wine from growers we've known so long they come over for staff meal.
One room, warm light
We'll never open a second location. Our job is to know your name the second time you come in, and the wine you order by the third.
Soft plaster, linen, long shadows
Thirty-eight seats, an eleven-seat wine room in the back for private evenings, and a kitchen you can see into.
Come see the room in person.
Tuesday through Saturday for dinner, Sundays for brunch. The bar is held for walk-ins and we always have two tables back for the last-minute crowd.
Reserve a table