Scott Morozin//All photos courtesy of Dallyn Pavey.
Brian Engler, owner of Sola BYOB, recently announced a change in the kitchen. Executive chef Scott Morozin, a Delaware County native, has a long history in local restaurants. He started his career at Roux 3 under chef Jay Caputo and then attended the prestigious Culinary Institute of America. Upon graduation, Caputo brought Morozin into the kitchen of Stephen Starr’s Tangerine. Morozin departed Tangerine to follow Caputo to the award-winning restaurant Espuma in Rehoboth Beach, Del.
Most recently, Morozin took on the kitchen, as both chef de cuisine and executive chef in various locations. In these positions he learned to cook everything from Southern barbecue to Greek dishes to Pan Asian cuisine. As part of his journey, he had four opportunities to showcase his talents as sous chef at the prestigious James Beard House in New York City.
“Scott has proved himself at every level and at every turn of his career, and is always ready to reach for the next rung,” explains Engler. “When you put together unsurpassed talent and passion and consider his portfolio, there is a chef who can and will accomplish anything in any circumstance. We are incredibly pleased to have him begin his next chapter at Sola.”
The new fall menu features dishes like scallop crudo (ruby red grapefruit, jalapeño, candied grapefruit, basil, radish); pan-seared king salmon (parsnip puree, broccoli rabe, saffron pickled apple, pork belly); and slow-roasted Creekstone tenderloin of beef (seared mushrooms, herb-roasted potatoes, mushroom puree).
Morozin will also offer a four-course menu Monday through Thursday. The menu will change weekly to reflect what is fresh and in season.
614 W. Lancaster Avenue, Bryn Mawr, (610) 526-0123, solabyob.com.