Solace Update


NAME: Solace

ADDRESS: 406 East 64th Street
(Between First Avenue and York Avenue)
New York, NY 10021


TELEPHONE: (212) 750-0434

FAX: (212) 750-0438

HOURS: Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri. Dinner: 5:00 PM – 11:00 PM, Mon.-Sat.
5:00 PM – 9:00 PM, Sun.
Brunch: 11:30 AM – 3:00 PM, Sun.

CUISINE: New American

(Famed chef David Regueiro, formerly at
Aureole, Bouley, The Water Club, prepares
classic seasonal dishes combined with
market-driven, innovative new global ones.)


PRICE RANGE: Lunch (entrees): $14.00 – $21.00
Dinner (entrees): $21.00 – $29.00

DRESS: Casual Elegant


SEATING CAPACITY: Front Dining Room: 30
Rear Dining Room: 40
(Seasonal Garden seats 38)

(Seasonal Garden seats 38)

PARTY FACILITIES: Available upon request
(Rear dining room is frequently used for
private parties and special events.)


Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Solace (Soul-us) features two dining rooms and French doors o ening onto a charming seasonal garden. The rear dining room is enhanced by cream-colored leather banquettes and golden hued backlit walls.

Chef/Owner David Regueiro is formerly of such esteemed restaurants as Bouley. Food and service are miles above your average neighborhood restaurant and price points are surprisingly modest. Chef Regueiro loves Provençal flavors in appetizers like Eggplant, Goat Cheese and Tomato Terrine. But seasonal appetizers such as Roasted Butternut Squash Soup with Maple and Spice Crème Fraiche are delightful, and nowhere will you sample a better Charred Yellowfin Tuna, here done with pickle relish, herb oil and peppercress.

His passion for classic cuisine is demonstrated in Bourbon and Honey Lacquered Duck Breast with Savory Date Puree. The Butter Braised Lobster may be the best in town. A special, Sauteed Monkfish with Truffle Butter and Cauliflower Puree, was indeed special and sides like creamed spinach, with a touch of Star Anis, are terrific.

There is a fine wine list (assembled by Mary, the chef’s wife, a former sommelier and wine consultant), with an emphasis on American wines and small producers. The list by the glass is also beautifully chosen and fairly priced. The meal completes with delicious desserts: Warm Glazed Corn Cake, the best Key Lime Tart I’ve ever tasted, and a Chocolate Terrene with Milk Chocolate Chantilly and Vanilla Bean Ice Cream that reminds one of the old Cafe Chauveron’s (are you old enough to remember) signature dessert.

Soon, you can come on Saturday and sample Chef Roemer’s Roast Suckling Pig, served in the garden, as a special, for $26. It pays homage to his Cuban heritage and is noteworthy. Solace 406 East 64th Street, is among the best small restaurants to open in 2008 and rates “A Major” on the Walman Report


BAR: Full-service sit-down bar. The 20-foot long
custom-made octagonal oak bar, located in the
front dining room, features a superior global wine
list with a particular emphasis on American wines.
The elegant curved barstools are oak. A variety of
wines are available by the glass. In addition, a
premier selection of spirits, liquors, digestifs,
dessert wines, imported beers, and specialty cocktails
such as Ice Wine Martinis, are also available.
The Lunch, Dinner, and Brunch Menus are available at the

ATMOSPHERE: Contemporary, romantic ambiance. The stylish front dining room is enhanced by an 8-foot high ceiling, candlelit tables,
cream-colored leather banquettes, handsome maple chairs
upholstered with fabric backs, exposed brick and cream-
colored walls with backlit glass panels, wood floors, mood lighting
and French windows opening onto a quiet tree-lined street.
The intimate rear dining room is enhanced by an 8-foot
high backlit beamed ceiling, cream-colored leather banquettes,
golden hued backlit walls, wood floors, mood lighting,
and French doors opening onto a charming seasonal
garden to create a contemporary setting.

SEASONAL GARDEN: A lovely seasonal garden seats 38 people.
It features potted plants, 15-foot high wooden fence,
wrought-iron tables and chairs, and antique lanterns
to create a relaxing, rustic setting. During the fall
and winter months, the garden is heated. During the
spring and summer months, the entire garden is open air.

DESIGNER: Hashimoto Partners

EXECUTIVE CHEF: David Regueiro

PASTRY CHEF: Cesar Ramirez

OWNER: David Regueiro

OPENING DATE: June, 2007