Ember-seared salmon
$34Charred leeks, brown butter, dill
Fresh Ingredients
Vegetables from four farms within a day’s drive, fish landed that morning, and nothing on the menu out of season.
Our producersChef’s Specialties
Dishes that only make sense over live coals: charred, smoked or slow-roasted in the embers of the hearth.
See the menuPrivate Dining
A twelve-seat room behind the kitchen for birthdays, rehearsal dinners and long lunches that turn into evenings.
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Our story
A Whole Season of Flavors in One Place
Solenne began as a single hearth and a handful of tables. Ten years on, the fire is still the heart of the room: every plate passes through it, whether it is a whole turbot or a tray of winter squash.
The menu changes with what the farms send us each week, and the wine list leans towards small growers who farm the way we cook, patiently and without shortcuts.
The only thing we take more seriously than the food is the way you feel when you leave.
- Years at the hearth
- 12+
- Wines on the list
- 160+
- Seats in the room
- 40
- Five-star reviews
- 5K+
The experience
There’s No Table Like Solenne
Three plates guests come back for. The rest of the menu moves with the season.
Hearth-grilled ribeye
$58Bone marrow, smoked salt, watercress
The Garden Sour
$16Gin, basil, lime, cucumber tonic
Reservations
Keep an Evening for Us
Tables open thirty days ahead. For parties of seven or more, or the private dining room, call us and we will plan it with you.
Opening hours
- Tue - Thu
- 5:30 pm - 10:00 pm
- Fri - Sat
- 5:00 pm - 11:00 pm
- Sunday
- 11:30 am - 3:00 pm
Closed Mondays. The bar opens an hour before the kitchen.