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Solstice is dope, right? #yeg

DylanLK | Mar 27, 201512:06 AM

124th, off a narrow smashed sidewalk splashed by roaring traffic. The sort of place Edmonton is slowly picking up: no frills spaces and carefully sourced food and knowledgeable but chilled out service and serious cocktails and forty seats and foodwise everything informal enough to work in the room but cooked at a high level, technically good and consistent but relaxed. Ate a few times with the winter menu: beet tartare because I misread the menu, pate, pigtail (a croquette of braised meat, I guess), tenderloin, duo of veal. Spring menu some of the same but modified for the season. Braised saddle of rabbit with spatzle is new and impressive. I'll say this: the menu has no fireworks, still deeply rooted in Mitteleuropa real cuisine but the team behind Solstice comes by it honestly and, like I said, it's done at a technically high level, the room is chill, and it still feels necessary in Edmonton.

I dunno, what's everyone thinking?

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