NAME: Solace
SATURDAY SPECIAL: BBQ Pig in the Garden
ADDRESS: 406 East 64th Street
(Between First Avenue and York Avenue)
New York, NY 10021
WEB SITE: www.solacenyc.com
TELEPHONE: (212) 750-0434
FAX: (212) 750-0438
HOURS: Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri. Dinner: 5:00 PM – 11:00 PM, Mon.-Sat.
5:00 PM – 9:00 PM, Sun.
Brunch: 11:30 AM – 3:00 PM, Sun.
CUISINE: New American
(Famed chef David Regueiro, formerly at
Aureole, Bouley, The Water Club, prepares
classic seasonal dishes combined with
market-driven, innovative new global ones.)
CREDIT CARDS: All major
PRICE RANGE: Lunch (entrees): $14.00 – $21.00
Dinner (entrees): $21.00 – $29.00
DRESS: Casual Elegant
RESERVATIONS: Recommended
SEATING CAPACITY: Front Dining Room: 30
Rear Dining Room: 40
(Seasonal Garden seats 3 
NUMBER OF ROOMS: 2
(Seasonal Garden seats 3
PARTY FACILITIES: Available upon request
(Rear dining room is frequently used for
private parties and special events.)
Review
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Solace features two dining rooms and French doors opening onto a charming seasonal garden.
The rear dining room is enhanced by cream-colored leather banquettes and golden hued backlit walls. Chef/Owner David Regueiro is formerly of such esteemed restaurants as Bouley. Chef Regueiro’s elegant appetizers include Eggplant, Goat Cheese and Tomato Terrine. His Butter Braised Lobster melts in your mouth. There is a fine wine list, with an emphasis on American wines and delicious desserts like carrot cake, banana mousse and key lime pie.
But here’s the real-deal. Come on Saturday in the next weeks and sample chef Regueiro’s roast suckling pig, barbecued in the garden, and costing just $27. It pays homage to his Cuban heritage and is noteworthy. The chef slow-cooks a 60-pounder from Hemlock Hill farm in Westchester. Accompanied by delicious pan-roasted fingerling potatoes, sautéed spinach, and a reduction of pan drippings, it is divine. Solace, 406 East 64th Street, offers the best roast pig in town and rates “A Major” on the Walman Report.
BAR: Full-service sit-down bar. The 20-foot long
custom-made octagonal oak bar, located in the
front dining room, features a superior global wine
list with a particular emphasis on American wines.
The elegant curved barstools are oak. A variety of
wines are available by the glass. In addition, a
premier selection of spirits, liquors, digestifs,
dessert wines, imported beers, and specialty cocktails
such as Ice Wine Martinis, are also available.
The Lunch, Dinner, and Brunch Menus are available at the
bar.
ATMOSPHERE: Contemporary, romantic ambiance. The stylish front dining room is enhanced by an 8-foot high ceiling, candlelit tables,
cream-colored leather banquettes, handsome maple chairs
upholstered with fabric backs, exposed brick and cream-
colored walls with backlit glass panels, wood floors, mood lighting
and French windows opening onto a quiet tree-lined street.
The intimate rear dining room is enhanced by an 8-foot
high backlit beamed ceiling, cream-colored leather banquettes,
golden hued backlit walls, wood floors, mood lighting,
and French doors opening onto a charming seasonal
garden to create a contemporary setting.
SEASONAL GARDEN: A lovely seasonal garden seats 38 people.
It features potted plants, 15-foot high wooden fence,
wrought-iron tables and chairs, and antique lanterns
to create a relaxing, rustic setting. During the fall
and winter months, the garden is heated. During the
spring and summer months, the entire garden is open air.
DESIGNER: Hashimoto Partners
EXECUTIVE CHEF: David Regueiro
PASTRY CHEF: Cesar Ramirez
OWNER: David Regueiro
OPENING DATE: June, 2007
