A family kitchen, refined

Solare began with a single recipe carried across the Atlantic — a Sunday ragù simmered for six hours, written on the back of a photograph. Two generations later, that same patience shapes everything we serve.

Pasta is rolled and cut by hand every morning. Produce arrives from growers we know by name. Our cellar leans on small Italian houses and local vineyards, chosen to sit beside the food rather than above it.

The room is warm, low-lit, and made for lingering — whether that's an anniversary, a Tuesday, or a table of twelve closing a deal.