The name Solera comes from an old winemaking tradition.

Younger wine gets layered into barrels of older wine, year after year, until every glass carries a piece of every harvest that came before it. That idea of building something that gets richer over time is what we wanted this place to be.

I spent my early career in restaurants before stepping away to build other companies. Wine pulled me back. What started as a casual interest turned into serious study, and somewhere along the way the idea of opening my own small room stopped feeling like a daydream. I wanted a place where the wine list is treated with real intention, where the food is made from scratch in the back, and where the charcuterie boards are built by hand instead of pulled from a deli case.

Main Street is the kind of block where regulars turn into friends, and Solera is built for that.

An intimate room, a wine program we've put a lot of thought into, a kitchen turning out boards and full plates, and a Take Away counter for the nights you'd rather have it on your own couch. Nothing oversized, nothing trying to be everything.

We're opening Solera because we wanted a wine bar we'd actually want to spend an evening at. We hope you feel the same.