Were the gods speaking to me through the live musician? Just as the waiter asked for our drink order, an acoustic version of Harry Styles’ “Watermelon Sugar” fluttered into my ear: that summer feelin’…It’s so wonderful and warm. What choice did I have but to order the Watermelon Margarita at Sol Mexican Cocina, the newly opened Baja-inspired restaurant in New York City’s Flatiron neighborhood. And much like the intervention, the drink was divine.
The first New York foray for California-based Xperience Restaurant Group has settled into an expansive 8,800-square-foot space, with a second-floor dining balcony overlooking the main room. The vibe feels upscale and casual at the same time, and the restaurant is literally steps from Madison Square Park.
Upon sitting, their “Baja” seasoning trio is served on every table–a small tray of limes, salt and homemade arbol de chile sauce–for those desiring an extra kick. Sauces are a big deal at Sol, with a rotating roster of over a dozen fresh sauces made daily.
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Leaning in on the idea of table service, several items double as performance pieces: the Grilled Sweet Corn, carved tableside with butter, lime, chiles, cotija cheese and chipotle drizzle; the Margarita Del Sol, mixed with Casa Dragones Barrel Blend Añejo tequila, Cointreau, agave nectar and fresh lime juice, and shaken for added flair at your table; and the Chain Smoker cocktail, made with JAJA Blanco tequila, sweet almond liqueur, lemon juice and a dash of bitters, smoked for taste and effect tableside.
The menu is extensive but make sure to include tacos in your order. Sol serves a variety of tacos a la carte, with some favorites including the CDMX Quesotaco, Garlic Ribeye Bistek, Canarditas Duck and the Grilled Agave-Chile Shrimp taco.
Come hungry and thirsty because Sol also serves over 80 cocktails, most made with small batch mezcal and 100% blue agave tequila. The Pineapple Serrano Margarita, with Corralejo Blanco tequila, muddled pineapple, lime juice and spicy serrano peppers; and The Mezcalero, with Dos Hombres mezcal shaken with passion fruit, guava and lime juice were standouts for me. I loved that juxtaposition of spicy/smoky with the sweetness of the fruit juice.
Any meal is a treat but I especially recommend Sol Mexican Cocina’s weekly “Taco and Tequila Tuesdays” starting at 3pm, for special street taco flavors and margarita specials.
(All photos courtesy of Sol Mexican Cocina)
