Soláz—where artistry meets culinary talent—is a sensational Mediterranean and continental dining experience. Soláz opened its doors only a few weeks ago in my neighborhood of Newport, located at 25 River Drive S in Jersey City. The flavor pairings were uniquely sophisticated and richly composed, giving the menu a refined depth. Many dishes balanced heaviness with freshness in a playful way that kept the dining experience lively and kept us eagerly waiting for more. I found myself captivated by the interior decoration; the abstract mural illuminated by a soft red glow, and the warm golden lighting along the beaded ceiling added a cozy atmosphere that pulled the whole room together. In addition to enthralling and flavorful food options, the restaurant features golf suites that make it the ideal spot for a fun night out.
Beets and falafel sat atop a velvety pool of goat cheese, lush and tangy with a hint of mustiness. Golden and red beets with cucumber added a refreshing brightness, while spiced pistachios brought warmth and nutty depth. Crisp falafel bites rounded out the dish, soft and herbaceous inside. The baklava bites, on the other hand, came with a golden, crunchy shell that broke open to a warm and savory filling. Each piece had a piped dollop of smooth goat cheese on top and a honey-glazed walnut set right over it, adding a gentle sweetness that elevated each bite. The plate was finished with crisped Brussels sprouts that brought a smoky edge to the dish.
A side is meant to complement the main dish, and the Moroccan fries paired best with the grilled lamb chops. Thin, golden, and crisp, the fries were well-seasoned and finished with parsley, cutting through the richness of the medium-rare lamb. Pistachios added a gentle crunch and warm, nutty note, while the sparse gremolata brought a fresh, herb-driven lift. Cherry tomatoes added color and freshness to the plate. The twin lobster tails were cooked tenderly, yet the exotic spiced tomato butter that accompanied them felt a bit flat and could have lifted the dish more. I wished for a stronger spice profile to give the lobster more character. The cherry tomatoes did not feel like the right pairing for the lobster, but the red piquillo peppers were a strong addition with their sweet and slightly peppery flavor.
My favorite part of dinner is always dessert, and at Soláz, I definitely indulged. I had to order the vanilla bean crème brûlée, my benchmark for testing desserts. The custard was silky smooth, paired with a hard, brittle caramelized sugar topping. While the topping was perfectly browned, it was a bit thin and didn’t deliver the satisfying crack I was hoping for. The poached currants gave a sharp contrast. When paired with the custard, the flavors were additive; the richness of the custard balanced the bright acidity of the currants. The fig jam, wedged into the cookie, complemented the dessert nicely, adding a subtle sweetness to the custard.
As for the soft and fluffy tiramisu donuts, four came on a skewer coated in a sugar reminiscent of churros. The presentation featured mascarpone cream on the outer ring of the bowl, pistachio cream in the middle ring, and an espresso syrup center. Yet of all the desserts, I enjoyed the banana baklava the most. The banana “baklava” Napoleon featured crisp phyllo dough, silky maple-flavored pastry cream, caramelized banana topping, and honeyed walnuts arranged in a mille-feuille style. This dessert combined crisp phyllo, smooth maple-flavored cream, and the nutty sweetness of walnuts in every bite. I wish to relive the moment of savoring this dessert all over again.
Soláz was incredible from start to finish, but the staff were truly the highlight of my meal. The service was consistently attentive, from the manager checking in on us and giving us a tour as soon as we arrived, to the waiter keeping us engaged throughout the meal. Combined with the elegant, inviting ambiance, the experience felt carefully curated and welcoming. Since Soláz is new and not widely known, I highly suggest checking it out. I had the honor of meeting the Chef de Cuisine, Vikas Rawat. He comes from a humble background and worked his way up to become the talent behind the food. Tasting these dishes was one thing, but meeting him in person made it clear how much care and thought went into every plate, shaped by his experience working in India, the Caribbean, and the United States.
Prisha Vagvala for The Stute
Dining and Cooking