Posts Tagged Sol

Next cSpot April 25th

Network with creative Savannahians at this monthly gathering.  April’s will take place at one of our favorite haunts, Sol, from 5:30pm-7:30pm.  $5 Margaritas, Mojitos and Sol Punch!

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Great news for devotees of SOL!

Our favorite super-eclectic restaurant, Sol, is now open for lunch, Tues. through Saturday, 11 am to 3 pm.   They’ll have all those same great tacos, plus the usual mix of other delicacies to munch. YUM! 
 

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Sunshine Chat at Sol tonight!

Tonight,  6 to 7 pm, is the monthly Solar Conversation held by Savannah’s leading solar advocates, the Solar Champions.  In addition to their discussions on the future of Solar Energy in Savannah, says lead Champion, Jack Star, we’ll have a list of all the solar buildings already in existence, which will be featured on The National Solar Tour.  And of course, there will be drink specials and Sol’s awesome tortilla chips and salsas.

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Sun-bright conversation tonight at Sol!

Solar Champions monthly solar conversation 6 to 7 pm tonight at Sol (named for the   Norwegian sun god) restaurant, 1611 Habersham.  Best tortilla chips in town, great salsas, tequila sunrises, Sol beer, and sunny conversation make for a convivial and informative hour.  If renewable energy and sustainability are your game, don’t miss this evening!

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Solar Social at Sol

“Solar Conversation”  Tuesday, June 21, 6 pm to 7 pm, at our favorite meeting spot, SOL, (after all it’s named for the sun!).  Don’t miss this one — good  drinks, good munchies, and BIG NEWS!  1611 Habersham.  For more info, call Jack at 233-4288.

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Thomas Square neighborhood erupts with good eats!

Johnny Baker deserves a lot of credit, since the opening a decade ago  of his popular café, Queeny’s, launched the transformation of the entire area. Then Café 37 opened at 37th and Abercorn, offering a unique menu with a slightly Francophile flavor.   Queeny’s closed. A few years ago, Sol opened in the same spot to be voted, “best new restaurant” in Savannah within the year.  Over the past few months, the Thomas Square neighborhood has sprouted The Green Truck at Habersham and Maupas, The Butterhead Greens Café at 1813 Bull St., Sammy Greens at 1710 Abercorn, and Form at 1801 Habersham.  All of these places tend to specialize in fresh, sustainable foods, affordable prices, and a friendly, neighborhood feel. If you’re hungry, head on over and you’ll find something to just hit the spot!

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The NEW Sol….a fusion of delights

When new owner, Andrea Johnson, took over Sol a few months ago, she did so with little fanfare and few changes. She watched; listened to her clientele, tweak the menu a bit and added a special here and there.  But this past Tuesday, she brought out a new menu, plus a new name for the newly morphed Sol, which is now Sol Fusion.  And a fusion it is! From the original Southwest-Caribbean fare to today’s international tastes. In hands less skillful than chef Aaron Doyle’s, this combination could result in a global hash. But Doyle knows his herbs, his spices and his flavors, elevating them into a culinary symphony.  And Johnson clearly knows her business. She’s shrunk portions a bit, and lowered prices. Perfect for the many of us small eaters. On Tuesday night, my dining companion and I tucked into the new menu with an appetizer of jalapeno poppers, an order of pulled pork, and one of the short ribs. It was one of the few times I’ve by-passed Sol’s always-fabulous fish choices. But they’ve added lots of meat dishes and these proved amazingly delicious. The pulled pork over a Gouda and jalapeno polenta was tender, spicy and with an unidentifiable sweetness in the sauce.  This is something I could eat very, very often. The short ribs, also butter-tender, nearly sent me swooning over the aromatic blend of ribs, roasted, curried fingerling potatoes, sweet potatoes, carrots, and baby greens, among other ingredients.  I’ve eaten short ribs all over this country and throughout Europe, and I’ve never had any better than this! The menu is extensive, so it’ll take me awhile, but I’ll no doubt work my way through every new dish.

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