Inspired by the coastal peninsula of Baja, California, SOL Mexican Cocina opens its fourth location in Cherry Creek North. Owners Matt Baumyr and Rich Howland opened their first location seven years ago in Newport Beach, and since 2009, have expanded to Scottsdale, Playa Vista and now, our very own Denver.

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Looking into the exhibition style kitchen.

Looking into the exhibition style kitchen.

Upon entering the Cherry Creek North location, guests immediately walk towards the exhibition-style kitchen, which offers a glimpse into the preparations of each menu item, such as the 34-plus salsas made daily. To the right of the entrance sits an open-air, U-shaped bar with wrap-around bar stool seating and plenty of natural light spilling in from two window-lined walls. Small cocktail tables lining the bar offer a more casual dining experience, while the left side of the restaurant has a mix of more intimate booths and tables.

Open air bar.

Open air bar.

Booths and tables to the left of SOL's entry.

Booths and tables to the left of SOL’s entry.

More than 70 tequilas and mezcals—both premium and ultra-premium—are hand selected and carefully paired with their cocktails. Each cocktail is made with fresh ingredients that rotate with each changing season. Creative and refreshing staples like the cucumber-jalapeño margarita ($9.75)—muddled cucumber slices, fresh jalapeño, lime juice, agave nectar and Corralejo Blanco tequila—gives the traditional cocktail a run for its money. SOL also offers an impressive selection of over 10 Mexican beers.

Jalapeno Cucumber Margarita.

Cucumber Jalapeno Margarita.

Strawberry Basil Martini made with fresh berries, muddled mint, lime juice and 101 Cane Rum.

Strawberry Basil Martini made with fresh berries, muddled mint, lime juice and 101 Cane Rum.

Pineapple Serano Margarita made with muddled pineapple, serano chiles, fresh lime juice and Partida Blanco tequila.

Pineapple Serano Margarita made with muddled pineapple, serano chiles, fresh lime juice and Partida Blanco tequila.

SOL opens their doors for dinner this evening at 4 p.m. with plans for a Grand Opening—that will include lunch and brunch—in the next few weeks. Executive chef Deborah Schneider hopes to bring an authentic menu of Baja-Mexican cuisine with a few added twists to the Mile High City. The menu boasts fresh seafood and equally inspired preparations, like the Peel and Eat Cucarachas Shrimp ($12.50)—pan-roasted in-shell shrimp with roasted garlic, cheese, fried lemons and chiles. Their mission is to bring a menu that stays true to what could be found in the beach towns lining the Baja coast.

SOL Mexican Cocina is located at 200 Columbine Street #110, Denver, Colorado and is open 11 a.m. – 10 p.m. daily. You can make a reservation by going here.

All photography by Lucy Beaugard

Denver Taco award winning Spice-Roasted Butternut Squash Taco topped with crispy fried onions.

Denver Taco award winning Spice-Roasted Butternut Squash Taco topped with crispy fried onions.

Peel & Eat Shrimp "Cucarachas" with a fried lemon and chiles.

Peel & Eat Shrimp “Cucarachas” with a fried lemon and chiles.

Guacamole SOL with mango, tequila, creamy goat cheese, pepitas and cilantro.

Guacamole SOL with mango, tequila, creamy goat cheese, pepitas and cilantro.

La Guera Blondie for dessert.

La Guera Blondie for dessert.

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