Sunday, March 31, 2013

SOL Cocina Tequila and New Menu Tasting!

My first time at SOL Cocina! I was invited to try their new SOL Single Barrel Reposado Tequila as part of their relaunch of Tequila Thursdays.

During Tequila Thursday events, guests enjoy a complimentary tasting every Thursday from 6-8 p.m. in the bar and can enjoy the featured tequila all night for half-off the normal price. The event takes place in the bar area and guests will be served on a first come, first serve basis. Tequila Thursdays will run every Thursday thereafter, with schedule below.

SOL Tequila Thursdays Schedule
March 21st:  SOL Single Barrel Reposado
March 28th:  Don Julio
April 4th:  Clase Azul
April 11th: Patron
April 18th: Tres Sietes
April 25th: Partida
May 2nd: Cinco de Mayo
May 9th: Patron
May 16th: Tequila Ocho
May 23rd: Pura Vida
May 30th: TBD
June 6th:  Partida
June 13th: Restaurant Buyout
June 20th:  Dos Armadillos
June 27th:  Casa Noble
This is a beautiful glass of the new SOL Single Barrel Reposado Tequila. This is a lovely well-balanced tequila with smooth caramel and chocolate notes.
Here is a house margarita made with the SOL Single Barrel Reposado Tequila. Just give me this and the chips and fresh salsa and bean dip and I will be a happy man!
Executive Chef Deborah Schneider prepares new items on the menu with a focus on fresh, sustainable ingredients.
An amazing Japanese ceviche mixing shrimp prepared in the ceviche style with fresh-squeezed lime juice, cucumber, onions, Serrano peppers, a dash of soy sauce, creamy chipotle sauce, cilantro and avocado.So delicious and refreshing!
This is one of two new guacamoles. This is the guacamole verono, topped with fresh, sweet raspberries, a tart chile con limon, finely chopped spicy serrano chiles, crunchy toasted sliced almonds, and a sprinkle of salty cotixa enchilada cheese.
This is the other guacamole, the corn goddess guacamole. They took SOL’s basic guacamole (avocado, lime juice, salt) with roasted and grilled fresh sweet corn with some ground guajillo chile, salty cotixa cheese, minced serrano chiles, pico de gallo, red onions, cilantro, and a few pieces of “Inca Corn”. Think of the "Inca Corn" as their version of corn nuts.
I was able to sample the pork verde taco, the two new guacs, the japanese ceviche and the chicken mole with plantains.
Take a look at this delicious Viper Taco, made with “Viper salsa,” a smokin’ hot, pitch-black salsa made of dried chipotle meco, Indian ghost chiles, caramelized onion, agave and a dash of blanco tequila.

These are just several of the new menu offerings at SOL Cocina. Check out their website:


251 E. Pacific Coast Highway, Newport Beach, CA 92660 [ directions ]

phone: (949) 675-9800 |

Valet and self parking available | Dock & Dine slips # 65, 66, 74

Close proximity to two public dock slips for boat parking in the Balboa Marina. For information on slips, contact the Balboa Marina directly at 949-721-0111.


  • Lunch Daily
    • 11:30 am–4:30 pm
  • Dinner – Live Music Saturday, 8:00pm – 11:00pm
    • 4:30 pm – 10:00 pm (Sun/Mon/Wed/Thu)
    • 4:30 pm – 11:00 pm (Fri/Sat)
  • Weekend Brunch – Live Music Sunday, Noon – 3:00pm
    • 10:00 am- 3:00pm (Sat/Sun)
  • Happy Hour
    • 4:00 pm- 7:00 pm (daily)
  • Tequila & Taco Tuesday - Live music, 6:00 pm – 10:00 pm
    • 4:00 pm – 10:00 pm. 
  • Bar Hours
    • 11:30 am – midnight or later (Mon-Fri)
    • 10:00 am – midnight or later (Sat/Sun)

Live Music

  • Tuesday 6:00 pm – 9:00 pm
  • Saturday 8:00 pm – 11:00 pm
  • Sunday Noon -3:00 pm

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