Restaurateur Ravi Derossi’s latest concept, SOL, the “Cuisine of the Sun,” recently opened in Greenwich Village. The restaurant is inspired by fishing villages throughout Spain and the Mediterranean.
Executive chef Willy Ono (alum of Chez Moi, Noma, and Mugaritz) will regularly adjust SOL’s menu to offer a diverse selection of small plates, focusing on fresh seafood and in-season vegetables. The menu features raw selections like ceviche with live scallop, and seared big eye tuna; along with hot dishes like shrimp in garlic, and baby squid served with squid ink and preserved lemon aioli.
The wine list was curated by sommelier David Dong with Ono’s dishes in mind, and will exclusively feature wines from Spain and surrounding areas.
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