Just as the Mexican peninsula looks like a giant chili pepper, the United States looks like a pizza shaped like America. Explore the world with this Groupon.
Choose Between Two Options
- $30 for $60 worth of upscale American cuisine, valid Tuesday–Thursday
- $30 for $60 worth of upscale American cuisine, valid Friday and Saturday
An appetizer of parmesan-dusted calamari comes with romesco aioli ($12), and smoked mango complements the salmon tartare ($15). Entrees include seared scallops with purple cauliflower and sugar snap peas ($29), roasted duck breast in a rosemary jus ($34), and chicken vol-au-vent—a roasted chicken breast and a braised leg with a puff pastry and vegetables ($26). Click here to see the full menu. Guests can also check the weekday and weekend specials for rotating dishes; vegetarian options are provided upon request.
There are only 16 tables inside Sola, but the intimate dining room is an echo chamber for camaraderie. Guests ferry their own libations to dinner under a BYOB policy, which encourages relaxed, familial meals lined with conversation. The menu refrains from overwhelming guests with too many choices or tablecloth-size pages—instead, it details a concise array of meat and seafood entrees. From the brown-butter skate wing to the roasted duck, these French-influenced dishes arrive stylishly poised on white tableware, framed against a backdrop of drizzled sauces and artfully arranged sides. Frozen white-chocolate hazelnut mousse and pumpkin cheesecake, flanked by a pear-cinnamon sorbet, draw evenings to a close.
Executive Chef Stephan Stryjewski composes these seasonally shifting spreads with help from local farms. He also receives organic ingredients, such as goat cheese and honey, from neighborhood producers, and orders his resulting creations into special prix fixe courses. Sola invests in the community through charities as well; every Sunday, it contributes 5% of its earnings to an organization of the month. Examples of past beneficiaries include The Wounded Warrior Fund and Melmark.