Restaurants & Bars

New York State (exc. NYC)



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Restaurants & Bars New York State (exc. NYC)


red tequila | | Feb 5, 2010 08:26 AM

This quaint restaurant located on Main Street intrigued us from the beginning. It was always packed with patrons that looked to me like they found their way home. Inside was cozy, softly lit with warm colors everywhere. They brought olives and cheese to the table along with warm, freshly baked bread. We had the Prince Edward Mussels (Cooked in White Wine with Sausage and Tomatoes) and the Steamed Clams Bulhão Pato (Sauteed in White Wine with Garlic, Cilantro and Dijon Mustard). If you are planning to order these, you need to save your bread, or let them know you would need more. These are bread sopping starters and there’s nothing more you would want to be than a sopper. We also had the Grilled Calamari (with Olive Oil and Sundried Tomato). This is really good. Fresh and pretty. The bread was put to good use again. I found the chopped sundried tomatoes taste better that the julienne cut. The flavor seemed to pop out more.
Our entrees consisted of: Feijoada Completa (Brazil’s National Dish; Black Bean Pork and Sausage Stew) – this is really a comfort food. Rich, thick, and meaty, served with condiments that only made the dish better. Penne A Cachaça (Proprietor’s Specialty - with Shrimp, Scallops and Cachaça Sauce) – I was actually surprised to have liked this pasta dish. I didn’t want to order pasta in a non-Italian restaurant but the sauce was unique and delicious. Grilled Sardines (Portuguese Style with Roasted Peppers and Baked Potatoes) – an untrained fish eater might be turned off by this. The sardines were served whole, innards and all. Luckily, I’m a professional fish eater. They were wise not to take anything out. The flavors of the fish along with whatever they used to grill it with just made it perfect. The taste and texture were a delight. Camarão A Baiana (Sauteed Shrimp in Tomato Sauce, Palm Oil and Coconut Milk) – you cannot go wrong with shrimp. This was great on its own but eating it with the rice and beans (which accompanied all entrees except the pasta) made it better.
Sol Mar knows how to do their food heritage justice. Their vision is to make good, hearty dishes even better, which makes me a very happy eater.