{"id":38740,"date":"2022-10-14T06:58:57","date_gmt":"2022-10-14T06:58:57","guid":{"rendered":"https:\/\/www.mapsofworld.com\/travel\/uncategorized\/solaire"},"modified":"2022-10-14T10:44:02","modified_gmt":"2022-10-14T10:44:02","slug":"solaire","status":"publish","type":"post","link":"https:\/\/www.mapsofworld.com\/travel\/blog\/restaurant-review\/solaire\/","title":{"rendered":"Solaire Restaurant & Bar"},"content":{"rendered":"\n\n
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\"Restaurant<\/a>

Restaurant Review : Solaire Restaurant, Located at Santa Cruz, CA<\/p><\/div>\n

Not that long ago, what is now the Paradox Hotel, in Santa Cruz, was, to put it sort of gently, a dump called the University Inn and Conference Center. Described as sort of a hotel for college students and guests affiliated with the University of California at Santa Cruz, this place featured a depressing lobby with shag carpeting, a \u201cWelcome\u201d doormat, and\u00a0Kiwanis Club gumball machines.<\/p>\n

Almost exactly a year ago, this place, redecorated, rebuilt and relaunched, opened on Ocean Street. Now modern, elegant and more than a little chic, the new hotel instantly became one of the nicer places to stay in Santa Cruz, with an attached restaurant called Solaire. Solaire more than lives up to the standard set by Paradox \u2013 it\u2019s a great place to eat.<\/p>\n

The Location<\/h2>\n

Solaire\/Pardox is on Ocean Street, just as you enter town. The hotel has its own parking lot, which includes valet service, so parking\u2019s no problem.<\/p>\n

Address:<\/strong> 611 Ocean Street, Santa Cruz, CA 95060<\/p>\n

Phone:<\/strong> 831.425.7100<\/p>\n

The Hours<\/h2>\n

Breakfast<\/strong>: Daily 7:00 \u2013 11:00; Lunch: Daily 11:30 \u2013 14:00;<\/p>\n

Dinner<\/strong>: Sunday \u2013 Wednesday 17:30 \u2013 21:00, Thursday, 17:30 \u2013 21:00, Friday and Saturday, 17:30 \u2013 22:00.<\/p>\n

Ambiance<\/h2>\n

Lively, modern and fun. There seems to be an enormous serving staff, who also seem to be college students, so there\u2019s a lot of cheerful energy. There are two dining areas \u2013 inside, and then out on the patio by the pool, which provides the best floor show imaginable. During our meal, there were families, visitors from what seemed to be Japan and Italy splashing around, kids, young people \u2013 everyone.<\/p>\n

Service<\/h2>\n

Reasonably attentive, but a little amateur. As I said, there were at least four different people serving our table, and sometimes they got a little confused and\/or took a long time to appear with something we requested. Also, the entrees took forever to arrive, despite the place being far from full. However, everyone was trying pretty hard, and it wasn\u2019t bad.<\/p>\n

The Food<\/h2>\n

Really, really good. Like, amazingly good, considering that this is after all, a hotel.<\/p>\n

Before getting into the specifics of the meal, it\u2019s worth making a few observations about the Santa Cruz area. The city of Santa Cruz is located right on Monterey Bay. Fishing boats still use the harbor, and the surrounding towns \u2013 Watsonville and Salinas, for example \u2013 are at the northern end of California\u2019s famous agriculture area. In short, there is fresh produce, seafood and meat everywhere around Santa Cruz, and this bounty plays a major part in what Solaire delivers, which is simple, fresh, remarkably good American cuisine.<\/p>\n

We began by splitting an antipasto plate. The presentation was lovely \u2013 crostini, pickled carrots and beans, salted ham and specialty salami, and two kinds of cheese, beautifully presented. Simple and good, and exactly the right way to launch a meal.<\/p>\n

One ordered entr\u00e9e was a simple steak \u2013 an 8-ounce sirloin, with green beans, potatoes and a straightforward red wine reduction sauce. I love steak, and I have had a lot \u2013 a LOT \u2013 of screwed up steaks in my life. Either they\u2019re overdone, or they\u2019ve obviously been frozen and thawed a few times, or you have a cheap, basically inferior cut of meat dressed up with some kind of rich sauce to hide what\u2019s really going on \u2013 the proverbial pig with lipstick.<\/p>\n

This was different. It could not have been simpler, and it could not have been better. The green beans were fresh, local, cooked but still crisp. The potatoes \u2013 what we used to call \u201cnew potatoes\u201d were tiny, and perfectly done, and simply seasoned with salt and pepper. The steak was perfect too \u2013 done just right, and obviously seconds off the grill. Ultimately, there isn\u2019t a lot to say about this dish. It\u2019s the kind of thing an American family would serve a guest during a summer dinner \u2013 the best ingredients possible, simply and informally prepared, and to my mind, a fantastic meal.<\/p>\n

The other entr\u00e9e was a grilled halibut filet, served on a bed of pureed cauliflower, with selection of diced, saut\u00e9ed vegetables. The overall result was similar to the steak. The halibut was incredibly fresh \u2013 I suspect it had just been pulled out of the nearby bay \u2013 and had no fishy taste or odor at all. The puree was light, and healthy-tasting, and really, really good. Again, simple ingredients, expertly prepared, and straightforwardly presented.<\/p>\n

Finally, dessert, which was a terrific blueberry bread pudding. It\u2019s hard to write about this without lapsing back into the same terms, but they\u2019re apt \u2013 simple, fresh, delicious.<\/p>\n

Unlike France, or India, or Mexico, the United States often doesn\u2019t seem to have a particularly distinctive native style of cooking. American food always seems to end up being hamburgers and French fries (thanks, McDonald\u2019s) or other similarly dubious dishes. Yet, what this country does have is the biggest agricultural industry in the world, and despite all the horrors that we\u2019ve inflicted on the world (Honey Boo-Boo, drones and Muzak spring to mind) this is still a country of farmers, of produce, and of incredible, fresh ingredients. Which, if you know how to use them, as Solaire does, will produce meals that, simple as they are, are among the best in the world. We know how to grow stuff, and we know how to cook it. Hopefully, you know how to eat it.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Not that long ago, what is now the Paradox Hotel, in Santa Cruz, was, to put it sort of gently, a dump called the University Inn and Conference Center. 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