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:

News

Birds of a Feather

by Jim Fuglie

It’s time for an update on Meridian Energy Group and the Davis Refinery. You probably remember them, although it’s been a while since I last wrote about them. Meridian is the California/Texas company that wants to build an oil…

by Taylor Markel taylormarkel@cableone.netWhat began as a single weekend of wintry activities, has now, for the first time in its history, snowballed into a multi-week celebration of all things winter! With countless, exhilarating…

Thursday, January 30, 7- 10 pmThe Fargo Theatre, 314 N Broadway, FargoKevin Smith is coming to town to show his latest and greatest motion picture, “Jay and Silent Bob Reboot.” Followed by a Q&A. Can you believe Jay and Silent…

by Erin Thostensonphoto by Erin Thostenson, Royal Botanic Gardens in Melbourne.ErinAT@far.midco.net I've lived most of my life in Fargo, but I attended La Trobe University in Melbourne, Australia last year to finish my degree in…

Whatta Deal! A Heart Transplant Only Runs $1,698,831.13!Ten years ago our life expectancy plateaued—and then we started to lose years of life. Every other industrialized country has gained years. A study claims this has happened…

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…

by Jill Finkelsonjsfinkelson99@gmail.comHave any good stories from Ralph’s Corner Bar? The Historical Society of Clay County wants to bring us back in time to the Moorhead favorite and they need the local’s help. Musicians,…

Music

Here’s to the ladies

by HPR Contributor

by Jill Finkelsonjsfinkelson99@gmail.comDeb Jenkins returns for a 23rd year of celebrating Fargo’s Women- and their music. The story is old news now, Deb tells me over the phone as I ask her- how did this start? 23 years ago, she…

Nearly one year ago, Tamara Kotevska and Ljubomir Stefanov’s stunning documentary “Honeyland” collected a trio of awards following its world premiere at the Sundance Film Festival. Those accolades, including special jury…

“Surrealism permeates--there’s a legacy there with contemporary art where they’re still trying to capture or convey something that can’t quite be fully understood without the existence of that thing that you can’t fully…

by Kris Gruberperriex1@gmail.comHigh Plains Reader spoke to Act Up Theatre board member Jackie Shaw, about the fundraiser "Kabaret for Kaleidoscope" at the TAK Music Venue.High Plains Reader: How did the idea for this show come…

Stand-up comedy is traditionally a one-way exchange. Outside of the odd question addressed to a random audience member, the limit of the spectators’ contribution to the conversation is their laughter at the comedy stylings being…

Even though it didn’t officially open until February 1st of last year, Moorhead bar Harold’s on Main had been under discussion for several years beforehand by its owners. Longtime friends and musicians Eric Odness, Rob Pope,…

Wellness

Yoga on the Farm

by Ryan Janke

Every Thursday evening during the month of June, Mara Solberg is inviting people to come out and try Yoga on the Farm. It is a unique yoga experience that was born from an idea that was proposed to Solberg.“I’ve been with Red…

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 Karen Andersonkartcone@gmail.comCongratulations to the Fargo School District for opening up a discussion regarding today’s students as covered in the January 7, Barry Amundson article “Social, emotional learning a forefront…