Sol offers brunch
Sol is a scratch kitchen that combines a melting pot of flavors from many regions, but Spain being the main influence. Since its inception, the elevated menu of tapas, entrees and salads are created from locally sourced food and ingredients and the new brunch menu will be no different.
One glance at the #BrunchDoneBIGGER menu and you recognize that Sol owner David Bartulovic has clearly allowed his chefs to create a playful blend of breakfast and lunch.
“This new brunch menu is designed to cater to everyone. The goal was to find a happy medium and serve customers in a bigger way – finding that right balance between breakfast foods, lunch foods and exotic hybrids of the two with larger portions, said Bartulovic.
Guests will enjoy traditional brunch fan favorites such as grilled flank steak, chicken and a stack of waffles drizzled with maple syrup and the cubano combined with new items like cerveza (beer) con (with) queso (cheese) hash, avocado + egg enchiladas, Spanish sunrise flatbreads, chorizo sausage gravy with house made biscuit and the decadent pb + j stuffed french toast, a peanut butter filled brioche topped with macerated berry and agave whipped cream.
Sol will also feature a selection of new “Hot Cocktails” that mix delicious hot chocolate or coffee with other ingredients - and made with or without alcohol. The "tropicocoa" among this list includes tequila, hot cocoa, coconut milk and agave. Sol is also ramping up the array of flavored mimosas and our fan favorite custom-blended Bloody Mary drinks that helped us earn Cleveland Magazine's Best of the East Brunch title.
Saturday and Sunday brunch is served from 10 a.m .to 3 p.m.
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