Seafood Abounds at SOL Cocina, Newport Beach

June being National Seafood Month, was the perfect opportunity for SOL Cocina, Newport Beach’s popular hot spot for Baja-inspired Mexican cuisine and cocktails on the bay, to launch their expanded sustainable seafood offerings for the glorious summer months ahead. Just in time for the warmer weather, the menu includes stunning Seafood Samplers, Playa Broiled Oysters, Baja Blue Crab Stacks, Grilled Baby Octopus, and much more.

Last week, I attended their media tasting for local food writers, bloggers and IGers at SOL’s scenic location overlooking Newport Harbor and came away with a few favorites that I’ll be returning for – SOL has been a frequent haunt of mine since their opening six years ago (wow, where does the time go?!)

Corner patio table at SOL

Sure the food is fantastic, but what’s most fun about these tastings is being able to chat with chef/owner Deb Schneider, partner Matt Baumayr, and get silly with drink meister Colin Pflugradt (SOL/Solita’s beverage director).

Chef Deb Schneider

Beverage director, Colin Pflugradt

The Fish Bowl – Party Time!

SOL’s Baja Seafood Menu changes daily, based on what is fresh and available, and includes the following dishes:

SEAFOOD SAMPLERS

SOL On Ice
Serves 4-6 – an assortment of oysters on the half shell, Gulf shrimp, lobster, crab, mussels and ceviche, served with seafood sauces 

Just Chillin’
Serves 1-3 – an assortment of oysters on the half shell, Gulf shrimp, lobster, crab and mussels, served with seafood sauces

Create Your Own Sampler
Create your own sampler, ordered by the piece: oysters on the half shell, Gulf shrimp, lobster, crab and mussels

RAW

Crudo
‘Fisherman’s sashimi’ – thin slices of raw market fish, dressed with cilantro and Serrano chile, served with soy, lime and creamy chipotle salsa

Ceviche Del Dia
Chef’s daily ceviche creation of fresh, local, and seasonal seafood

Hot & Raw Tropical Ceviche
Raw fish mixed to order with fresh-squeezed lime and orange habanero chilies, tropical fruit, cucumber, pico de gallo and avocado, served in a tall glass with beet and yam chips

Ceviche SOL
Made-to-order sashimi-grade raw fish with fresh-squeezed lime juice, Serrano chilies, pico de gallo and avocado, served with tostadas

Oyster Bombs are the bomb!

OYSTERS

Oysters On The Half Shell
Fresh-shucked oysters on the half shell – varieties will change daily and seasonally. Served on ice with lemon and SOL’s chipotle cocktel sauce

Oyster Shot
Single shucked oyster with SOL’s chipotle cocktel sauce and fresh lime

Mad Dog
Fresh-shucked oyster with habanero salsa, fresh lime and a dash of smoky mescal

Crispy Deep-Fried Oyster Bombs
5 crusted and fried oysters, served on the half shell on a bed of rock salt with creamy lemon-jalapeno salsa, green onion and pickled jalapeño

Playa Broiled Oysters
Fresh-shucked oysters broiled with Mexican cheeses and chorizo, green onions and pickled jalapeño

Striped Bass – tender, sweet meat with avocado, onion, tomatoes, and lime. Served with tortillas and salsas.

SEAFOOD SPECIALS

Grilled Baby Octopus
Prepared in the Spanish style with olive oil, garlic, smoked chile and lemon – served a la carte

Mussels & Chorizo
Baja black mussels and chorizo in garlic, butter, white wine, and tomatoes, with chile-garlic toasts

Baja Blue Crab Stack
Blue Crab with mango salsa, cucumber, avocado, salted lemon cream and cilantro oil – served a la carte. Also available with Maine Lobster

TJ Whole Fried Fish
Whole sustainable fish slashed and deep-fried, decked out with salsas, onions, cilantro and avocado. Served with 2 sides and warm tortillas

Prices range from $99 for the SOL on Ice to $3 for an oyster shooter.

Full menus will be updated online at http://www.solcocina.com.

SOL Cocina
251 E. Coast Hwy
Newport Beach, CA 92660-6131

Call: 949-675-9800