“Cooking great food in a resort where the kitchen prepares breakfast, lunch and dinner is a challenge, but Brandon sharp has defied the odds.”
- Michael Bauer, SF Chronicle, Top 100 Bay Area Restaurants, 2010
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Solbar elevates resort dining to 3 stars – 2010
Solbar elevates resort dining to 3 stars
Thursday, February 11, 2010
It was a very rainy night, and the only thing that kept our spirits up driving far up the Silverado Trail was knowing that the large fireplace in the handsome dining room at Solbar was waiting to warm us, and that we’d soon be enjoying Brandon Sharp’s food. Read more
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Solage Calistoga – Solbar Restaurant 2009
Solage Calistoga – Solbar Restaurant, Calistoga, California
Dec 09, 2009 16:03 – By: Nancy D. BrownFrom Nancy D. Brown of What a Trip
Solage Calistoga’s Solbar RestaurantWhich came first, the chicken or the egg? At Solage Calistoga’s Solbar restaurant, there is no doubt that Lily’s Eggs came first. In fact, Lily’s Eggs are so popular in this Napa Valley town that they have their own Facebook Fan page, as does Solage Calistoga. Read more
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Solbar recieves Michelin Star – 2009
39 Bay Area restaurants get Michelin stars
Michael Bauer, Chronicle Restaurant Critic
For the fourth consecutive year, the French Laundry in Yountville has earned a rare three stars from Michelin, a name synonymous with fine dining in Europe. Thomas Keller’s restaurant in Yountville tops the ratings for Michelin’s 2010 San Francisco Bay Area & Wine Country Guide, which is being released today. Read more
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Press Democrat 2007
Spa meal sans spa
Solbar part of a swank new Calistoga resort, but you can go just for the food
By JEFF COX
FOR THE PRESS DEMOCRATPublished: Sunday, November 18, 2007 at 3:33 a.m.Imagine a resort and restaurant whose design invites you to relax and soothes you with its simplicity. Hold that thought and you have a mental picture of Solage, the new sleek, chic resort in Calistoga.
Solbar, its full bar and dining room, is open to the public so you don’t have to imagine any longer.
Howard Backen Architects of St. Helena designed the place. If one end of the design spectrum is Pat Kuleto’s energetically elaborate restaurants (Martini House in St. Helena is a prime example), the Backen approach is the other end: minimalist to suppress hustle and bustle, relaxing because of its artful, satisfying proportions. Read more
