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Solmar Restaurant

Map & Directions 8469 Bird Road
Miami, FL 33155
FLAG
 
305-223-0338
  • Spanish
  • Sun, Tue-Sat 12pm-10pm
  • All Major Credit Cards
  • Private Party, Takeout
  • Dinner, Lunch
  • Beer/Wine
  • Accepted
  • Lot Available

Description

Miami New Times' Description

Solmar Restaurant, operated by the Olivira family since 1981, bills its food as "cocina continental," which translates to Continental cuisine with an inkling of ingredients and regional specialties from Spain. Soups exemplify this Spanish/Continental divide, options traveling from French onion to fabada Asturiana, the latter a full-flavored, tomato-based broth boosted by white beans and thick hunks of ham, chorizo, and blood sausage. Owner/manager Perfecte Olivira greets guests warmly, the friendly welcome supported by a talented and tuxedoed staff; no one waits long for menus, water, or warm bread served with a complimentary tapas plate of thinly sliced chorizo and Serrano ham. Appetizers on the compact menu include routine versions of shrimp cocktail and escargot, and a quartet of plump shrimp sizzled with clarified butter and a smattering of garlic. Entrées feature corvina grilled, broiled, egg-battered and pan-fried, or baked in salsa verde, and numerous shrimp and lobster preparations -- try the piquant, tomato-based fra diavolo. Filet mignon and sirloin steaks are broiled and brandished with Cabrales cheese, shrimp, bordelaise sauce, and so on. Most entrées, including steaks, are less than $25, many under $20, including a wondrously tender pair of meaty veal cutlets, studded with mushrooms and ham in a smooth Madeira sauce. The specialty of the house, paella, takes 55 minutes to prepare, but it's no big deal if you're sharing a bottle of wine or a pitcher of apple-flecked sangria.

 
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Tips from foursquare

  • Sanjeev A. on 10/09/13

    Excellent....be sure to get an empanada to start off and the congrio as the maon course.

  • Sanjeev A. on 10/02/13

    Excellent....be sure to try an empanada, sip on Pisco Sour, and order the congrío frito

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