Tracker Pixel for Entry

Sol Ave. Kitchen: Let your taste buds dance

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | 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

All About Food

Tracker Pixel for Entry HarborHealthClinic Tracker Pixel for Entry HPR Sales Tracker Pixel for Entry HPRONLINE Tracker Pixel for Entry TAK

Recently in:

COVID-19, or Coronavirus, has started to make its rounds in the United States. As of Tuesday, Mar. 17, three residents in North Dakota, 11 in South Dakota, and over 60 in Minnesota have been confirmed to have the disease. The…

by Sonja ThompsonDebra Ruh is the CEO and Founder of Ruh Global IMPACT, a consulting firm that strives to help clients amplify their impact and become disability inclusion leaders. She also serves as the Chair of the United…

Best Bets

Ladies Ag Night

by HPR Staff

Thursday, March 19, 4:30- 8 pm1609 19th Ave N, FargoCass County Soil Conservation District is hosting their annual Ladies’ Ag Night supper event. This event has a goal of bringing together multiple generations of women involved…

Not long ago, we did not have Coronavirus or Covid-19 in our vocabulary. Now our worlds have been changed. And that change is not stopping anytime soon, it would appear.Most of us are in the same boat. Our businesses are in…

Fact: In 1979 We Had 19.5 Million Manufacturing Jobs; Today, 12 MillionThat’s just one of the startling statistics revealed in two books reviewed by Helen Epstein in the New York Review of Books. The titles indicate the subject:…

To say that this year’s Bartenders Battle was the best display of talent in the six years since its creation would be an understatement and a disservice to not only the bartenders who made it into the competition, but also the…

It goes without saying that Valentine’s Day is the most profitable of all the holidays and the one with the most tortured history, literally. It is confusing how an ancient Roman festival that involved sacrificing animals and…

Fargo obviously loves their classical music. Audiences have still turned out during the 2019-2020 season of the Sanford Masterworks Series performed by the Fargo-Moorhead Symphony Orchestra despite an unrelenting winter. That…

Veteran sound editor and USC professor Midge Costin educates and entertains as the director of “Making Waves: The Art of Cinematic Sound.” An engaging, entry-level crash course on the role of audio in motion picture…

This weekend, the 10th Annual Unglued Craft Fest will be held at the Plains Art Museum, featuring over 70 local and regional artists selling handmade items. Though most are Fargo-Moorhead residents, artists from Minneapolis, Sioux…

Theatre

Fargo Film Festival 2020

by HPR Contributor

by Dominic EricksonThis March, the Fargo Film Festival will celebrate its 20th year of entertaining die-hard cinephiles and casual moviegoers alike. The festival begins on March 17 and concludes March 21. The event is once again…

by Kris Gruberperriex1@gmail.comAdam Quesnell's last show at The Cellar beneath the Front Street Taproom in Fargo was in early September of 2018. He was embarking on a seminal move from Minneapolis to LA. As always, his comedy was…

by Jill Finkelsonjsfinkelson99@gmail.comFar North Spirits, located up in Hallock, MN, is the northernmost distillery in the lower 48. They may be young in the distillery world but the farm and the spirit reach far into the past.…

Wellness

Discover Yoga Differently

by HPR Contributor

by Laurie J Bakeremsdatter@gmail.com Part of modern yoga is participating in the world around us. We live in a time of upheaval in society and nature, and of great suffering in humans of all ages. Most of us perceive this suffering…

by Devin Joubertdevinlillianjoubert@gmail.comIt’s that beautiful time of the year that’s filled with seasonal decorations, sparkly lights, warm family gatherings, and delicious feasts. I love everything about this time of the…

by Martin C. Fredricks IVmcfrediv@gmail.comCould this be the week supporters of President Donald J. Trump finally wake up and see his true colors?As late as Monday, March 9, Trump was trying to push off the threat of coronavirus,…