Sol Mexican Cocina to open in Cherry Creek North on Monday, August 8th, 2016!
Sol Mexican Cocina, by award-nominated cookbook author James Beard and Chef Deborah Schneider, will bring authentic Baja-inspired Mexican cuisine to Denver.
SOL Cocina was influenced by the best of coastal Baja California, and grew out of many memorable surf trips the founders had taken down the California coast. In a casual, friendly setting, SOL offers an upscale Mexican dining experience that celebrates authentic flavors and Mexican traditions with an ever-changing array of fresh seafood and seasonal fresh ingredients.
SOL features old world charm juxtaposed with urban comfort, including an exhibition kitchen and outdoor fire pit.
Photograph courtesy of ©Sol Mexican Cocina
“We can’t wait to bring our own twist on Mexican cuisine to Denver,” said Matt Baumayr, co-founder and operating partner of SOL Mexican Cocina. “ Our vision for SOL Cocina is that it will not only serve great food, but it will also be a hot spot to hang with friends, have a casual drink at the bar or enjoy an upscale dinner for date night or with a large group.”
The menu includes signature items like Hot and Raw Tropical Ceviche, a spicy raw fish ceviche with fresh lime & orange, habanero chiles & tropical fruit, avocado, cucumber & pico, served in a tall glass with sweet potato & red beet chips and Peel and Eat “Cucarachas,” which includes 12 whole shrimp, pan-roasted in the shell with garlic, cheese, fried lemons and chiles.
The menu also boasts a variety of specialty tacos, platillos, tortas, and burritos, including dishes like the Taco Vampiro, a double tortilla with melted cheese, serrano chiles & scallions, stuffed with carne asada, guacamole & pico de gallo topped with cotixa, chipotle aioli & cilantro and Wild Fish on Esquites with an almond-lemon crust, on grilled sweet corn esquites with tomato, basil, fresh lime, epazote-avocado butter, scallions & cotixa cheese. The restaurant makes more than 34 fresh salsas daily. SOL is vegan friendly and almost the entire menu is gluten free.
Photograph courtesy of ©Sol Mexican Cocina
The executive chef and partner of SOL Cocina is Chef Deborah Schneider, a James Beard award-nominated cookbook author. She creates bold, modern interpretations of traditional Coastal Mexican cuisine with a focus on fresh, sustainable ingredients. The head chef at the Cherry Creek North restaurant is Chef Lou Ortiz, formerly of Los Chingones, who focuses on Mexican fusion cuisine with some Asian and Spanish influences.
“Our menu stays true to what one would typically find available in Baja in the beach towns lining the coast,” said Chef Schneider. “The cuisine is rich with fresh seafood and inventive preparations.”
SOL’s open air bar and all-season patio creates spectacular hand-crafted to-order fresh fruit margaritas and cocktails inspired by authentic flavors and seasonal ingredients. They also offer Farmer’s Market Margaritas, which include fresh juices, fruits, herbs and vegetables that change monthly based on what is in season. Additionally, the restaurant offers over 70 artisan, premium and ultra premium tequilas and mezcals.
SOL Mexican Cocina is owned by Matt Baumyr and Rich Howland, who opened the first SOL Cocina in Newport Beach in 2009.
Additional owners include Chef Deborah Schneider, and Prime Steak Concepts, including Mike Mastro, Jeff Mastro, Dennis Mastro and Scott Toilo.
The restaurant is located in Cherry Creek North at 200 Columbine St, Denver, CO 80206.
For more information or to make a reservation visit www.solcocina.com or call (303) 953-2208.