Upcoming Events:
Tuesday and Wednesday Evenings:
Live Jazz is in full swing Tuesdays and Wednesdays on the patio.
September 2: Danielle Spadavecchia
September 3: Patrick Berrogain
September 9: Will Turner
September 10: Caleb
September 16:
Danielle Spadavecchia
September 17: Scott Taber
Every Sunday
Bluegrass Brunch on our Patio featuring some of San Diego’s best musicians is underway!! Special Southern Brunch Menu and Mimosas to start your Sunday right!
September 7: Bluegrass Ramblers
September 14: Chris Clarke
September 21: Gone Tomorrow
September 28: Superstrings
Now Accepting Reservations!
You may now make reservations for Dinner here at Urban Solace! Please call the restaurant to make your reservation today or log on to OpenTable and make an online reservation today
Full Bar and "Comfort Hour"!
We are now offering a full complement of your favorite beverages! Come on in and let our barkeeps mix you up the perfect cocktail or start your dining experience with a classic Martini or Manhattan. We are also featuring our version of happy hour, appropriately called "comfort hour" weekdays from 4 pm to 6 pm. We have some great food and drink specials including everyones' favorite cocktail appetizer...our version of little smokey cocktail weenies. These gems are made by our friend (okay it's the chef's brother in law!) at Knight Salumi Company and are a spicy smoked beef and pork weenie, laced with a sweet and spicy sauce! You gotta try 'em!
Click here to email Rey at Knight Salumi Company
Featured Recipe:
Pomegranate Vinaigrette
we use this delicious dressing on our watermelon salad
1 Tbs minced shallots
1 Tbs dijon mustard
2 Tbs Sherry Vinegar
2 Tbs lemon juice (fresh squeezed)
2 Tbs lime juice (fresh squeezed)
1 Tbs honey
2 Tbs pomegranate molasses (available at specialty stores or middle eastern markets)
1 tsp ground coriander seed
1 tsp kosher or sea salt
1 pinch fresh ground black pepper
1 cup canola oil
Place all ingredients except oil in a blender and puree. Slowly add the oil to make a smooth vinaigrette. Great on salads, chicken, grilled lamb or as a dipping sauce for a great summer veggie platter
Staff Member of the Month:
Too hard to decide! They are all awesome as we enter our 8 month of business, we would like to thank all of them for their hard work and dedication. If you have dined with us and have had a fantastic server or bartender, or even a espcecially well prepared dish, let us know and we will pass on your thanks!
