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Credit: Irvin Rivera<\/p>\nThis new addition to Seal Beach\u2019s quaint but bustling Main Street takes guests on a wonderful culinary journey.<\/p>\n
Credit: Irvin Rivera<\/p>\n
They had me at bread and butter, and my food love only grew stronger with each dish that followed\u2014the artichoke hearts, the meatballs, the duck in mole sauce, the beef Wellington served artfully deconstructed. And then there\u2019s the wine\u2014co-founder Brandon Martini, a certified sommelier, sampled more than 600 nectars before deciding on the 60-plus vinos that grace the menu.<\/p>\n
But let\u2019s start with the food and the young but experienced culinary talent leading the kitchen. Executive Chef Michael Droma honed his craft working in esteemed restaurants such as The Bazaar by Jos\u00e9 Andr\u00e9s and later traveled to Seoul, South Korea, where he opened his own restaurant. In between were stints at places like L.A.\u2019s Sotto and Carmel\u2019s Cantinetta Luca (both popular eateries until their closures in 2019 and 2025, respectively) as well as Sugo Social on the Palos Verdes Peninsula, among other spots. And the experience shows. For Solera, he\u2019s curated a sizeable menu of modern classics and elevated comfort food, taking familiar dishes and adding his own personal touches to everything.<\/p>\n
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Credit: Irvin Rivera<\/p>\n
Take the artichoke appetizer, for example\u2014guests are presented with a bowl of a half-dozen or so hearts (no leaves to scrape) that Droma marinates in a citrusy concoction, pairs with a serrano aioli, and tops with long, thin strips of chive and sliced rounds of blood orange. The dish is a delight\u2014layers of flavor and easy to eat (just pop a heart in your mouth and enjoy). The meatballs starter is another winner. The orbs are a blend of seasoned ground beef and pork, and they come three to a serving, swimming in a rich red, slow-simmered marinara. Three dollops of toasted buckwheat and crisp slivers of garlic add crunch, and a few drops of yogurt and basil leaves add a tangy, herbaceous quality to the mix.<\/p>\n
Guests can also choose to start with an enticing charcuterie board, a salad (the burrata-and-tomato iteration is dressed in a nut-free basil pesto), or chicken croquettes. And the French onion soup\u2014with its slow-simmered beef stock, caramelized onion, herbs, and melted gruyere\u2014is shaping up to be a signature item at this cozy, modern-styled eatery on Seal Beach\u2019s quaint but bustling Main Street.<\/p>\n
The entrees are as visually alluring as they are delicious. This is where the deconstructed beef Wellington and duck with mole enter the scene. The latter is listed on the menu as The Wohrman Duck Reserve. A rich slow-roasted breast is served sliced atop a pool of perfectly balanced mole\u2014not too spicy or sweet\u2014with slices of artichoke and a little tamarindo sauce with hints of orange. But the beef Wellington\u2014nicknamed The Hangar\u2014is a showstopper. It\u2019s a multi-layered construction, starting with a savory crepe made of herbs that covers the top of the dinner plate, followed by a medley of tender wild mushrooms and market vegetables (including squash and a wonderfully sweet little roasted onion), and beef jus. That\u2019s all topped by slices of grilled Brazilian top sirloin and an arch made of puff pastry. It\u2019s picture-perfect, and it tastes as good as it looks\u2014the sirloin tender and juicy, served medium, and a sauce that pulls everything together.<\/p>\n
Other entrees include halibut in a sauce of celery root teamed with veggies; pan-seared chicken with red currants and roasted sweet potatoes; pasta in a rich seafood-based sauce with lump crab; an herb-crusted pork chop, served sliced with an apple mostarda, brussels sprouts, and garlic mashed potatoes; and a cauliflower steak with a vegetable-mushroom reduction, fries, blistered tomatoes, and harissa.<\/p>\n
A selection of sides can be ordered separately\u2014charred broccolini with lemon zest and chili flakes with shaved garlic, sea salt, and a drizzle of olive oil; and smashed potatoes with garlic-herb butter and grated Parmesan are among the choices.<\/p>\n
All the dishes carry clever names\u2014The Boarding Pass charcuterie, Maverick\u2019s Meatballs, Preflight Bread Service, The Hangar\u2014and most of them give a nod to co-owner Martini\u2019s professional experience in aviation. (Martini\u2014also co-founder of Stratus Financial, which funds flight school loans for aspiring pilots across the country\u2014partnered with entrepreneur Todd Wohrman for this venture.)<\/p>\n
There are plenty of desserts to choose from\u2014cr\u00e8me br\u00fbl\u00e9e, butterscotch pudding, vanilla bean gelato, a delicate pavlova. My dining partner and I had Chef Droma\u2019s iteration of tiramisu (called The Layover) and an olive oil cake (dubbed Conner\u2019s Closer). The Layover is made with ladyfingers soaked in espresso layered with a fluffy mascarpone cream. A dusting of cocoa powder finishes the treat. And Conner\u2019s Closer\u2019s olive oil cake\u2014a moist, rich confection\u2014comes with amaro-infused pears and candied pecans.<\/p>\n
And about that so-called Preflight Bread Service\u2014it\u2019s worth every carb. A trio of house-made varieties\u2014focaccia, caraway sourdough, and pan de cristal (a delicate artisan bread from Catalonia) are served with three house-blended butters (one salted, one infused with serrano chilis, and one flavored with herbs). What a trip!<\/p>\n
Restaurant Information<\/p>\n