Photos by Dallyn Pavey/Dish Public Relations
Since chef Scott Morozin has taken the helm at Sola BYOB, there has been plenty to talk about. Whether it’s No Menu Mondays ($65) or the multi-course Progressive Tasting Menus ($75), Morozin is creating quite a reputation at the Bryn Mawr hideaway. Now, he will create a truly unique dining experience with his newly launched Friday Night Chef’s Table ($60).
Friday Night Chef’s Table is designed to accommodate up to eight guests. The experience can also be refined for an intimate party of four or six. Beyond a dining experience, it provides an educational aspect in which guests are guided through their courses, and if requested in advance, wine pairings can be suggested for each course, as well.
The menu will offer a choice of three courses consisting of one entrée, three sides and a dessert. Diners opting for Friday Night Chef’s Table will share the same series of dishes with alternatives provided to guests with dietary restrictions.
Borrowing from a piece of his family history, Friday Night Chef’s Table offers an addition to Sola’s traditional tasting menus with the breaking of bread and sharing of plates that chef Morozin experienced as a child at his dinner table.
“We like to provide a unique and tailored dining experience here at Sola,” explains Morozin. “Our focus on food is intimate and is meant to bring people together, and family style is a great way to do that.”
With only one Chef’s Table available each Friday, reservations are required. Sample Friday nights menus include smoked trout spread with toasted sourdough, braised short rib roulades with toasted barley and sauce choron, crisp potato croquettes stuffed with roasted lamb leg and marinated feta, whole crispy red snapper with sweet and spicy grapes and fume blanc sauce, whole roasted Wagyu coulotte with beef sauce, chocolate gateau with cinnamon ice cream and vanilla poached pears and hot apple pie with sea salt caramel and vanilla ice cream.
614 W. Lancaster Ave., Bryn Mawr, (610) 526-0123, solabyob.com