Time Out Chicago: Issue 48

EatOutDrinkUp

Recently opened
Sola
Roy (of the eponymous megachain) better watch his back: Chef Carol Wallack (opening chef of Deleece) is a self-described "surfer girl" with a menu packed with Hawaiian fish, Asian flavors and French techniques, evidenced in dishes like opakapaka (Hawaiian red snapper) with pineapple, shiitake, mint and cilantro and miso black cod with bamboo rice and curried sunchokes. In contrast, straight-up American gets its place with veggie pot pie and roasted chicken, standard comforts that go hand-in-hand with the fireplace-warmed, wood-and-leather design of Olsen and Vranas (mk, HotChocolate). 3868 N Lincoln Ave at Byron St (773-327-3868). El: Brown to Irving Park. Bus: 11, 50, 80, X80. Dinner. Average main course: $19 . Vegetarian-friendly

Daily Candy

Catch the Wave

Imagine if restaurant reviews were written in surfer cliche.

Simply wicked braised endive was served alongside bodacious black cod. And we’ll be back for the totally righteous rack of lamb.

Hmm. At least we’d know a winner from a wipeout.

If owner/chef Carol Wallack’s work at Deleece is any indication, we’ll be raving about Sola, the new contemporary American spot that she opened yesterday. The menu is filled with South Pacific twists that play off her surfer-girl past (she grew up riding waves in Malibu and has a second home in Hawaii). Daily fish specials share billing with a trio of tuna tartares and braised short ribs.

Such beachy dishes are at home in a dining room that swims with golds and browns and is bathed in toasty, amber lighting. Too busy to take a seat? Just call ahead, drive up, and have your eats delivered right to your car.

That, dudes, is oh so tubular.

AOL Cityguide

sola

Say aloha to this Hawaiian-inspired menu.
From the Editors

Friendly, warm and exotic, this ambitious Hawaiian-themed restaurant surfaces in North Center/West Lakeview.
Sola doesn't attempt to transport diners to the Big Island, as you won't find any traces of kitschy bamboo, tiki
figurines or lais. Instead, owner/chef Carol Wallack goes for a neighborhood-ish setting with the help of design
team Olsen and Vranas (also behind MK and HOTCHOCOLATE). Their signature style of muted colors and funky
furniture hits a soothing note at Sola as the dining room is immersed in colors of gold, rust and chocolate. Diners,
of course, are given their Polynesian experience through the menu as Wallack meticulously creates a comfortable
and budget-conscious lineup that's ideal for this area. Braised short ribs with glazed brussel sprouts and truffled
white polenta; loin of lamb with Dijon crust and stuffed with cambazola; and a vegetable pot pie of beets, parsnips,
rutabaga, wild mushrooms and truffle oil are certain to be crowd pleasers. The a la carte brunch menu, however, is
all over the board with offerings such as German apple pancakes, potato onion pie and a tuna burger with
vegetable fries. -- Audarshia Townsend

Restaurant
• Eclectic
• Hawaiian Regional
• Seafood
• Vegetarian-friendly

6NT.com

Chef goes out on her own with much-anticipated Sola

Chef Carol Wallack (Deleece) is a self-described "surfer girl" and former chef-to-the-stars. This month, she unleashes her style of contemporary American-Asian cuisine on Chicago with Sola.

The West Lakeview eatery, designed by seasoned restaurant architects Keith Olsen and Cynthia Vranas, is intended to create a casual, comfortable, and conversation-friendly dining experience. Wallack's classic dishes — including her signature rack of lamb stuffed with cambazola and eggplant puree and sesame crusted tuna with Thai cucumber salsa and ginger confit — ought to give diners something special to talk about.

Surf's up! Sola, opens in late January for dinner (lunch and brunch will follow in March) at 3868 N. Lincoln Ave., Chicago, 773.327.3868.

Metromix.com

sola

Carol Wallack, former chef at Deleece, is opening Sola January 26. She's enlisted Keith Olsen and Cynthia Vranas, the team behind the decor at Hot Chocolate and MK; look for hues of rust, amber and orange with plenty of textural accents. The dining room will feature a raised platform area with luxe drapes, and there will be a custom-made L-shaped banquette. Good news for those who hate loud restaurants -- special acoustic work is in the works so the room will be conversation friendly. The seasonal menu will be very straightforward with California flair and plenty of Asian and Hawaiian flavors. Look for choices like peppered tuna with black beluga lentils, balsamic soy syrup, shiitake mushrooms and snow peas or braised short ribs with glazed Brussels sprouts and truffle-laced white polenta. Most entrees will top out around $20. Wallack is targeting the carryout aspect, there will be curbside service for diners on the go (once the loading zone is in place).

Daily Herald

Here's what's happening on the Chicago-area dining scene:

New restaurants
BY BARBARA VITELLO Daily Herald Staff Writer

Restaurant veteran opens new venue: Former Deleece chef/owner Carol Wallack opens her latest venture sola, later this month at 3868 N. Lincoln Ave., Chicago.

The name, says California native Wallack in a prepared statement, refers to the sun. It's also the feminine version of "solo," which reflects the chef/owner's determination to "do her own thing."

The menu features contemporary American fare, with South Pacific accents. Highlights include: Hawaiian red snapper, miso black cod with bamboo rice, black pepper tuna with black beluga lentils, braised short ribs with glazed Brussel sprouts and other items. (773) 327-3868.

Metromix.com

Sola

Carol Wallack, former chef at Deleece, is opening her own spot on Jan. 25 or 26. While the menu focuses on contemporary American cuisine with lots of Asian influence (fresh veggies, ginger, Asian spices), Wallack says service will focus entirely on you; she interviewed about 1,000 potential servers to fill about 15 positions to ensure she got the creme de la creme. "It was like trying out for 'American Idol,'" she says. "It was crazy!" And what does great service mean? For starters, Wallack says she's waiting on a loading zone permit to enable curbside pickup. "There's nothing worse than getting a kid out of a car seat." Just phone ahead, place your order, then use your cell to let them know you're waiting outside.