Urban Solace was created out of a desire to bring a new and exciting neighborhood dining concept to San Diego. With a straight-forward dining and service experience, our guests’ comfort is our absolute priority. The menu features a unique combination of American dishes, both classic and cutting edge, and an intriguing wine and crafted beer and cocktail list. All at a great value!

We are located in the heart of North Park’s “Restaurant Row”, near bustling neighborhoods of Hillcrest, South Park and University Heights, and just north of Downtown San Diego and Balboa Park. We are open seven days a week and feature our famous “Bluegrass Brunch” every Sunday.

We are committed to using the best products available to create our unique menu.  Our meats are all naturally produced; hormone and antibiotic free; our seafood selection adheres to the Monterey Bay Aquariums Seafood Watch list"best choice" items, our Eggs are from Eben-Haezer and we love our friends at Specialty Produce for commitment to local farms and organic veggies.  We hand make all of our flavored syrups for our cocktail list and have a large selection of either sustainable, organic or bio-dynamic West Coast produced wines on our list.  ALL of our bar and menu items are prepared without the use of High Fructose Corn Syrup and we are the first San Diego Restaurant to feature Boylan Bottling Company's all natural soda on tap.

Matt Gordon: Executive Chef

Owner and Executive Chef Matt Gordon is a 24-year veteran of the restaurant industry.He has headed numerous kitchen operations ranging from formal fine dining to bustling, high volume corporate restaurants. Past positions include Executive Chef at the highly acclaimed Willi's Seafood and Raw Bar in Healdsburg, California; Executive Chef and Food and Beverage Department Head at Hospitality Inc (festivities catering, picnic people), a renowned and multi-faceted catering operation in San Diego, California; Executive Chef at Scott's Seafood, in the heart of Silicon Valley; Executive Chef at Gordon Biersch Brewing Company at their flagship location in San Francisco, California; and Executive Sous Chef at Beaver Street Brewery and Whistlestop Café in Flagstaff, Arizona. Matt's philosophy in the kitchen? Work hard and have a great time doing it! His goal has always been to create a dynamic and fun environment for his staff so that they enjoy coming to work as much as he does.  Having recently doubled the size of our team, Matt is proud to present our second location Solace and the Moonlight Lounge in the heart of Encinitas.