Sol Cocina is ready to bring Baja flavor to Cherry Creek North.
The California-based restaurant -- the one that forced the former Sol Kitchen to change its name to Bridge Span 14 -- will open its doors on Monday.
The menu is inspired by Baja California, with an emphasis on sea food and traditional Mexican fare.
Westword reports that the chef who opened both locations of Los Chingones, Lou Ortiz, will head up the kitchen. Diners will be able to watch all the wood-fired cooking through a window, and servers will add the final touches to meals at the tables.
Here are a few dinner menu highlights:
Warmed goat cheese: Warm goat cheese crusted with roasted peanuts and drizzled with spicy-sweet syrup, with cilantro sprigs & tostadas. ($12)
Beer-battered shrimp taco: Done Ensenada-style with creamy lime sauce, pico de gallo and cabbage. ($6)
Wild fish on esquites: Local wild fish with almond-lemon crust on grilled sweet corn esquites with tomato, basil, fresh lime, epazote-avocado butter, scallions and cotixa cheese. ($32)
Nachos dulce: Warm tortilla "chips" dusted with cinnamon sugar, drizzled with dulce de leche and chocolate sauce, topped with whipped cream, sprinkled with crushed Ibarra chocolate and toasted almonds. ($8.50)
Sol Cocina is at 200 Columbine St., right next door to Cherry Cricket. It's only open for dinner, but lunch and brunch hours are coming soon.
