Upstairs from the bustling hair studio and spa, The Wine Bar at Solaire offers a quiet respite amid lush curtains and soft lighting. Beneath the undulating panels of the ceiling at the center of the dining room, bistro-inspired plates fill the air with the aromas of pan-seared scallops and fresh pasta.
Leeners' cheese-making kits equip patrons with all the tools necessary to craft almost 7 pounds of mozzarella and ricotta cheese. Packed with a thermometer, a cheese basket, and curdling chemicals, the kits provide dairy daredevils with all the tools to transform a gallon of milk into pizza-ready mozzarella in 60 minutes. Citric acid and calcium chloride jostle lactic proteins into alignment, and animal-free rennet tablets bully the curds from the whey. After a couple turns in the microwave and a failed stint as a personal memoirist, the curds form a cohesive cheesy whole, which can be salted, herbed, and plied into delectable edibles.
From first sip to final swallow, Abruzzo's bottles all things vino and malted barley and hops into one convenient location, including bottling supplies and at-home wine- and beer-making equipment. Guzzlers can build a twisting tapestry of bitter tastes with the Brewer’s Best equipment kit (a $67.38 value), which includes every tool necessary for concocting barley imbibables––including a home beer-making book and a 6.5-gallon fermenter, perfect for filling party goblets and 6.5-gallon stomachs. Each kit also includes a beer ingredient pack in one of seven flavors (starting at $29.70), including Brewer’s Best American cream ale, American light, English brown ale, English bitter, Scottish ale, Irish red ale, or Bavarian kölsch.
Cuisine Type: Barbecue and
American comfort food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: Smoked meats
Alcohol: Full bar
Delivery/Take-out Available: Yes
Outdoor Seating: No
The aroma of Southern-style barbecue fills Tavern of Solon, rising above the top of its restored 1950s high-school scoreboard and up to the ceiling. Under the watchful eye of owner Rich Earle, the casual pub crafts dishes such as Angus burgers topped with Carolina-style barbecue pork and smoked or fried wings entirely in-house. The pillars of the menu, though, are the slow-smoked barbecue platters—pork, brisket, chicken, and baby back ribs—paired with traditional sides, including coleslaw and cornbread muffins. Events, such as live music on Saturday nights and screenings of Sunday- and Monday-night NFL games, contribute to the lively atmosphere. Decades-old photos of the city of Solon line the walls, conjuring a blend of local pride and nostalgia.
The family of vintners at The Grape and Granary have concocted vinos for years, and their ancillary enthusiasms for beer brewing and other DIY drinks have led to some one-of-a-kind grape distillates. The Grape and Granary’s specialty Jalapeno Pepper wine ($12.95) saunters across the palate's runway and leaves behind sweet and spicy smoke trails. This particular semi-dry white—sold only in Ohio by buckeye-flavored salesmen—pairs well with piquant cuisines and tabasco-flavored frozen yogurt. A jalapeño pepper luxuriates in every bottle. The Grape and Granary also culls dry wines from grapes born, raised, and mostly educated in California’s Central Valley such as the dry red 2009 Renaissance Wine Cellars merlot ($12.99), which boasts a light body with dry, fruity tones in hot pursuit.
For more than 75 years, the Lacomini family has graced the local culinary landscape with a rich menu of traditional Italian recipes and an extensive selection of ambrosial wines and martinis. Defy conventional pasta physics with an appetizing antipasto such as crab-stuffed mushrooms ($6.95) or zucchini fretto sprinkled with parmesan cheese ($6.95) before pondering the complex tuscan béchamel strata of a baked rustic lasagna ($14.95). Delectable dishes such as the cashew-crusted trout ($22.95) or sautéed veal scaloppini ($21.95) complement a tabletop like a kiss seals a memo or a rose kisses Seal.