These stuffed peppers on toast points are very good. They are on the chilled side of the menu, and they have the pepper bite and the smooth cheese thing going on and there’s sangria and people to talk to who are looking to step outside the lines when it comes to food. All good. I’ve got a friend visiting from Virginia next month and I will drag her off to do tapas and sangria at least once while she’s here.
The barkeep went into a good bit of detail about these chilled mussels. Apparently canned mussels are a big thing in Spain and these are an homage made with fresh mussels of course and a similar sauce (also fresh made). It seems like so many of these dishes are designed to go down perfectly with that first or second glass of sangria.
I pushed it a little going with a third dish, but I’m so hungry to try everything they offer at Solera. This is a Spanish version of scampi with the chili and butter and garlic and sherry. Perfectly executed with some toast to sop up the extra sauce. This was on the hot side of the tapas menu and has eight nice sized shrimp. Still a lot to check out before I can circle back to the divine salmon dish I had the second time I went there so I think I’m well on the way to becoming a regular. Update: Grand Opening is tomorrow, September 3rd at 11 am. Yes, they are opening for lunch and dinner this week.