SolBar
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Solbar is the only restaurant in this part of the wine country with a Michelin star, so it is safe to say that you should come for the food alone. However, it is the breathtaking atmosphere and perfect service that push Solbar over the top for dining satisfaction. Sit outside on the massive wicker sofas for drinks and appetizers, then enjoy dinner on the patio overlooking the pool and surrounded by fresh lavender. Without a doubt, Solbar is a wonderful and highly recommended dining experience.
We recommend the pork cheek tacos, crispy belly and tenderloin of Duroc pork, corn muffins.
We recommend the pork cheek tacos, crispy belly and tenderloin of Duroc pork, corn muffins.
Atmosphere
Proudly fronting the entrance to the Solage Resort, Solbar shines in a large, pale yellow, A-frame structure with large windows and a simple, yet unmissable, Solbar marquee. Leading up to the building, aromatic lavender bushes and dramatic lighting set off a square side fountain. Glowing pink hills and perfect blue skies make you feel like you are entering Heaven.
Once inside the restaurant's fold, a lively and sophisticated patio offers comfortable lounge and table seating, both overlooking the resort pool and shaded by large trees. Inside, soaring ceilings and polished cement floors, combined with immaculate wood tables set with white napkins and large wine glasses, and modern wood and leather dining chairs, give the feeling of refined, yet approachable, luxury.
Once inside the restaurant's fold, a lively and sophisticated patio offers comfortable lounge and table seating, both overlooking the resort pool and shaded by large trees. Inside, soaring ceilings and polished cement floors, combined with immaculate wood tables set with white napkins and large wine glasses, and modern wood and leather dining chairs, give the feeling of refined, yet approachable, luxury.
Service
Service at Solbar is absolutely perfect; friendly but not overly friendly, accommodating but not phony. Everyone from the host to the server-assistant was polite, knowledgeable, and professional. The one glitch we noticed that was that when the server approached the table he greeted my boyfriend by his last name, which was a nice touch. But, when he greeted me, not seeing a ring and not knowing my last name, he stumbled a bit, and mumbled some incomprehensible greeting. It made us both chuckle. At the end of the meal, he called us Mr. & Mrs. Griffing, which also made us chuckle. Note to servers: a good generic greeting is better than a specific incorrect one.
Food
Solbar is the only restaurant in Calistoga to receive a Michelin star, so we were excited to see what it had to offer. To begin, moist, fresh sweetcorn muffins with creamery butter were so light and airy they were almost like cake. (and who doesn't like cake?) With them, crispy fennel breadsticks were uniquely good.
As a starter, Pasilla-rubbed Pork Cheek Tacos ($12) with fresh cilantro, avocado, and lime crema were so tender they fell apart in your mouth; an absolutely delicious way to start the meal.
For entrees, a duo of crispy belly and tenderloin of Duroc Pork ($27) with a red hot and sweet mustard, fried green tomatoes, and Blue Lake beans was expertly cooked and wonderfully succulent. The sauce was a perfect combination of sweet and spicy. The green tomatoes were cut into small pieces and delicately fried to perfection. With it, a seared white breast of Pekin Duck ($29) sat atop a too sweet, almost jam-like plum mostarda, but had a delicious creamy ground corn polenta with excellent caramelized onions.
For dessert, we pushed through a We Scream Sundae ($8) with disappointingly average peanut butter and buttered popcorn ice cream, but divine bruleed bananas and dark chocolate sauce.
To drink, Solbar offers a nice selection of cocktails, wines, wine flights, and beers in all price ranges.
As a starter, Pasilla-rubbed Pork Cheek Tacos ($12) with fresh cilantro, avocado, and lime crema were so tender they fell apart in your mouth; an absolutely delicious way to start the meal.
For entrees, a duo of crispy belly and tenderloin of Duroc Pork ($27) with a red hot and sweet mustard, fried green tomatoes, and Blue Lake beans was expertly cooked and wonderfully succulent. The sauce was a perfect combination of sweet and spicy. The green tomatoes were cut into small pieces and delicately fried to perfection. With it, a seared white breast of Pekin Duck ($29) sat atop a too sweet, almost jam-like plum mostarda, but had a delicious creamy ground corn polenta with excellent caramelized onions.
For dessert, we pushed through a We Scream Sundae ($8) with disappointingly average peanut butter and buttered popcorn ice cream, but divine bruleed bananas and dark chocolate sauce.
To drink, Solbar offers a nice selection of cocktails, wines, wine flights, and beers in all price ranges.
Cleanliness
Immaculate!
Pros
Excellent food in a beautiful setting. First-rate, professional service.
Cons
Ice cream was a disappointment.
