If you could put the California sun on a plate, it might look like Soleil@K.
Local heirloom tomatoes glisten yellow and red against artisan mozzarella. Pacific fish, just hours from the sea, pair up with seasonal vegetables. And all of the state’s sun-kissed bounty – from avocado to citrus to grass-grazed beef – shines bright in the breezy, open-air dining room.
“Everything we get is local, and as fresh as it can possibly be,” says Executive Chef Eddie Fincher. “We use everything the California sun has to offer.”
And then he lets it speak for itself. Grass-fed rib eye gets simply seared and finished with red wine sauce. Sweet, local sea bass plays off porcini mushrooms, and Pacific ahi captures the ocean with a dusting of seaweed and sesame. Satiny lobster bisque offers the crunch of frizzled leeks and the comfort of pillow-soft wontons.