From Our Editors
Which produce is in season? Where are the most flavorful proteins coming from right now? Those are just a few of the questions chefs at the locally-owned and family-run Solo Trattoria ask themselves before crafting the seasonal Italian menus. That focus on fresh and high-quality ingredients is evident in entrees such as Skuna Bay salmon with salsa verde and smoked chicken with grilled corn, roasted chilies, and Crow's Dairy feta. It's no surprise, then, that all the pastas at Solo are all handmade, as are the meatballs, along with the pizzas—with toppings such as fig jam and prosciutto that mix old-country and Arizona-style nuances. That care is also seen in the selection of more than 35 wines that include vintages by the glass and limited-availability reserves that sometimes refuse to come out of their dressing rooms, along with the delectable dessert menu that includes hand-made biscotti and tiramisu adapted from family recipes.