SoL Sun Belt Cookery

One of chef Abdel Elatouabi's fondest boyhood memories was standing on the waterfront with his father, watching the fishermen haul in the day's catch. Early experiences such as these kindled a passion for food that he's carried throughout his culinary career. Elatouabi has catered to high-profile clients such as King Abdellah of Jordan and U.S. President Bill Clinton. And yet even after building on his experience with stints in the kitchens at Le Marrakech and Bravo Bistro, he knew he could do more—so he opened his own restaurant, SoL Sun Belt Cookery.

Today, servers cross the restaurant with Elatouabi's rustic, Mediterranean-influenced plates in hand. These dishes draw their inspiration from the sidewalk eateries of Europe and Morocco, but are made with ingredients sourced from BC producers. Saffron-braised chicken wrapped in phyllo and house-made lamb merguez sausage are all made for sharing, and main dishes get adventurous with dijon vinaigrette-drizzled tuna and confit duck leg in a cranberry-citrus sauce.