When we were planning the Solano Grill & Bar it was important to define a different experience based in the cuisine which Chef Sam Chen had found the freedom to create. Chef Chen basis in food is fresh produce, proteins, and starches and uses perfect ingredients to create blends and flavors found nowhere else in the Bay Area. His combinations are designed to highlight the flavors and textures of the proteins in addition to using the seasonal variety to provide a cuisine tied uniquely to the local physical environment.

Chef Chen's cuisine is based on the simple precepts which make the East Bay's culinary scene so strong. His focus is upon food which utilizes fresh and local produce, proteins, and starches to create unique blends and flavors. The cuisine is founded in the technical knowledge he acquired under Chef Baharain and Chef Passot and coupled with the freedom found in directing his own kitchen. Chef Chen uses many alternative fish and meats to give guests an experience which they are unable to find at any other restaurant.

The selection of produce and starches are determined by the textures and attributes of the protein which Chef Chen has selected. They are always seasonally and procured from local sources such as organic markets, farmers markets, and ethic markets in Oakland and Berkeley. All produce is selected daily from these sources by the restaurants employees to ensure quality and freshness. Such respect for quality and attention to ingredients are ingrained in the local community and indeed are part of the reason which we chose the current location for the restaurant.

To highlight the local abundant seasonal variety much of the saucing and complementing flavors are formed through reductions and purees in addition to completing each plate with a carefully chosen selection of fresh produce. Chef Chen uses simple preparations such as carrot purees, Bell Pepper reductions, Leek and other vegetable oils to add flavor to each dish and as tools to enhance the visual aspect of the dishes. These are provided in addition to the complementary saucing on each dish to provide added flavor and depth to each dish.

A final component of each dish is the presentation which must complement the dish in addition to adding to the overall culinary experience. Each presentation focuses upon the combinations of flavors and reflects and aesthetic which espouses the tastes of the dish. The dishes are designed to be visually appealing but also to make guests reflect upon the ingredients which have been used and appreciate what the local environment provides us. Each dish is additionally a reminder of what the essence of cooking is; elegant preparations which herald meals eaten for sustenance purposes only, an art which pleases our intellectual, aesthetic, and moral sensibilities but which provides immense physical satisfaction through the process of eating.