Tracker Pixel for Entry

Sol Ave. Kitchen: Let your taste buds dance

All About Food | August 28th, 2019

Curried chickpea toast with side of Shishito peppers

“The first day wasn’t too bad. It was a slow start, then it picked up after a couple of hours, and it wound up being a fairly busy night, which was nice. We got a feel for the kitchen and how it’s going to flow, so it’s nice to get a feel for that so it went better than I imagined it would go.” Shea Syverson, manager and Chef de cuisine at Sol Ave Kitchen, Moorhead’s latest and much anticipated dining hotspot, said. 

Though the restaurant has been open for a couple of weeks, they recently celebrated their grand opening last Thursday at 1408 1st Ave. N, Moorhead.

Shea is Luna’s former sous chef, both he and Luna’s head chef Ryan Nitschke created the Sol Ave. Kitchen’s menu. When asked how he would describe Sol Ave. Kitchen’s fare, Chef Shea replied, “It’s more of an elevated street food or more of an elevated food truck... We’ve had food trucks over the years and we had an opportunity to open a restaurant with foods that we’ve wanted to do. It’s more of a fusion between Asian and Mexican style flavors, the dumplings for example or the shrimp pastor tacos--so we’re kind of all over the place with different styles of food.”

The shrimp al pastor is served with a pineapple salsa, adobo sofrito, and cilantro. The pork and mushroom dumplings that he mentions are served with kimchi, Chef Ryan’s signature “dirty sauce,” scallion and radish. 

Sol Ave. Kitchen is an offshoot of Luna and still features some of Luna’s highlights such as their mouthwatering cheese plates as well as some favorite dishes such as kimchi salt and pepper wings. “We’re doing wings still but we’re doing  two other sauces and the kimchi wings that we did at Luna, so it’s kinda cool that we get to take a couple things over from there. Things that we’ve done in the past that we liked and got to actually keep doing but in a larger setting.” added Chef Shea.

We couldn’t help but ask what kind of flavors he gravitated to most while writing up Sol Ave. Kitchen’s menu. “For this I don’t know… I keep gravitating toward food that I’ve wanted in the area. It’s hard to find. There’s plenty of places to grab tacos and Asian style cuisine, I keep going toward the same flavors with this one. I maybe go too heavy on some of the spices, I just wanted it to be something different and something a little bit more fun for people to try and actually get people to open their eyes to something new.” Chef Shea said.

When asked for recommendations, he said, “I really like the tamarind pork belly, it has this really nice tamarind sauce. That sweet and tart flavor with a crispy pork belly and a little bit of fresh corn on it is a really good combination and the Cubano--because I’ve always wanted a tasty Cubano in town and finally we just made our own. There’s a lot more things we’re going to add over time we’re just starting things that we’ve known we’ve wanted to do and things we’ve already done and not try to overwhelm our staff with more items to start, so we'll eventually introduce more things.”

With that being said, we couldn’t help but ask how often Sol Ave. Kitchen’s menu will be changed out. “Not as often as we do at Luna, it’s going to be pretty consistent for the most part so people can kind of rely on getting the same thing. We’ll add a couple specials here and there and we might add some extra fried rice dishes, for the most part we’re going to keep it consistent and add things here and there--maybe add some chalkboard items.” he said.

Sol Ave Kitchen also offers a variety of gluten free, vegetarian and vegan items. I tried the curried chickpea toast with a side of Shishito peppers, both of which were meat free options. The bread for the toast was baked locally over at Youngblood and the flavors were aromatic and complex. The thick slice of sourdough was piled high with curried chickpeas and was topped with crispy pakora, herbs and a sweet yet tart tamarind sauce. The side of peppers were mild yet flavorful, with toasted almonds goat cheese and black garlic.

Though I didn’t stay for dessert I had to hear out my options. Sol Ave. Kitchen features housemade cakes and ice cream. Chef Shea added, “We don’t make the base here, we make it at Luna and we just bring it over, eventually if we get enough people we’re going to start making it here. The cakes are made here by our awesome pastry chef Amanda.”

Sugar spice and everything nice. Needless to say Sol Ave. Kitchen was worth the wait. My only dining regret? I didn’t save room for dessert. 

YOU SHOULD KNOW: 

Sol Ave. Kitchen 

1408 1st Ave. N, Moorhead

Recently in:

By Alicia Underlee Nelsonalicia@hpr1.comDairy Queen restaurants across the country will raise funds for Children’s Miracle Network hospitals during Miracle Treat Day on Thursday, July 31. At least one dollar from every Blizzard…

By Alicia Underlee Nelsonalicia@hpr1.comFM Pride Week returns to the Fargo-Moorhead metro August 3-10. A snapshot of events are listed below. Discover event descriptions and locations as well as volunteer opportunities online at…

August 28, 6-8 p.m.Plains Art Museum, 704 1st Ave. N., Fargo See this major exhibition firsthand and hear about Rimer Cardillo’s work from the artist himself at 7 p.m. Cardillo is an internationally renowned multidisciplinary…

By Sabrina Hornungsabrina@hpr1.com I’m going to go ahead and say it. I have trust issues with a lot of things and artificial intelligence (AI) is one of them. Yes, it’s a tool that can sit shotgun and make your everyday tasks…

By Ed Raymondfargogadfly@gmail.comWill the disappeared ever be able to appear again? Not likely!In dictionaries more than a decade old, the word “disappear” appears all alone. The definition: “to pass out of sight either…

By Rick Gionrickgion@gmail.com Holiday wine shopping shouldn’t have to be complicated. But unfortunately it can cause unneeded anxiety due to an overabundance of choices. Don’t fret my friends, we once again have you covered…

By Rick Gionrickgion@gmail.com There seems to be a renaissance in Italian restaurants in the Fargo-Moorhead metro area. It’s a welcome change from just sporting an Olive Garden as a lone option. No offense to Marilyn Hagerty’s…

By John Showalterjohn.d.showalter@gmail.com Bluegrass is a genre of music that is often associated with the American South. Many people would express incredulity at being told there is a thriving bluegrass and folk music community…

By Greg Carlsongregcarlson1@gmail.com Shortly following its world premiere in January, first-time feature filmmaker Kate Beecroft’s “East of Wall” won the NEXT section’s audience award at the 2025 Sundance Film Festival. A…

By Sabrina Hornungsabrina@hpr1.com 2025 marks three years of the Annual Vergas Area Backroads Art Crawl. The art crawl is sponsored by the Vergas Arts Club. The Arts Club also happens to be part of the Vegas Community Club and both…

Alicia Underlee Nelsonalicia@hpr1.comPenn & Teller are returning to their roots. The legendary magic and comedy duo will appear on the Crown Stage at the Minnesota Renaissance Festival in Shakopee, Minnesota, where they first…

By Annie Prafckeannieprafcke@gmail.com AUSTIN, Texas – As a Chinese-American, connecting to my culture through food is essential, and no dish brings me back to my mother’s kitchen quite like hotdish. Yes, you heard me right –…

By Sabrina Hornungsabrina@hpr1.comNew Jamestown Brewery Serves up Local FlavorThere’s something delicious brewing out here on the prairie and it just so happens to be the newest brewery west of the Red River and east of the…

By Dr. Marc Sapir, MD, MPHjessica@pellienpublicrelations.com Across America, families are quietly struggling with a rising challenge: how to care for aging parents, siblings, grandparents, neighbors and friends. Most seniors want…

By Alicia Underlee NelsonProtests against President Trump’s policies and the cuts made by Elon Musk’s Department of Government Efficiency (DOGE) are planned across North Dakota and western Minnesota Friday, April 4 and…

By Vern Thompsonvern.thompson@rocketmail.com Working in the Bakken oil fields of the Williston Basin is so different from my home in Fargo. I'm not judging, because the people working and living in western North Dakota are very…