
& BEST NEW RESTAURANT AWARDS
Singer Island, FL (January 2008) – Just nine months after opening in April 2007, Solu at The Resort at Singer Island – helmed by executive chef Carlos Jorge – garnered the prestigious “Best New Restaurant” 2007 Award from The Palm Beach Post. This caps an impressive list of accolades earned by the South Beach-style eatery, whose recognition list also includes a “Best Dessert” award and “Best Design” runner-up honor from The Palm Beach Post. This news, coupled with rave reviews from numerous publications, has cemented Solu’s reputation as the most critically-acclaimed new restaurant in Palm Beach County.
“We’re thrilled to have received this news,” says Ron Lamers, general manager of The Resort at Singer Island. “We’ve carefully and diligently built a solid foundation, with exciting menu selections and attention to service and presentation in a chic oceanfront setting. Chef Jorge and the entire Solu team are to be congratulated. This honor only reinforces our commitment to developing and maintaining the best restaurant in the county.”
Glowing Solu reviews include:
-- THE PALM BEACH POST: October 12, 2007 – In his original review, restaurant critic Charles Passy notes that “This newly opened jewel of a restaurant, situated in the coolly designed Resort at Singer Island, could alone revive Singer Island’s culinary reputation.”
-- NEW TIMES BROWARD-PALM BEACH: May 2008 – Solu is named “Best Restaurant in Palm Beach” for 2008, and enjoys a glowing review with raves including “…Chef Carlos Jorge has put together a menu of Asian and Caribbean-inspired haute cuisine as sparkling as the polished windows overlooking the sea, as brilliant as the uplighting that makes everybody look so gorgeous.”
-- VIVE MAGAZINE: September 2007 – “…every dish here truly sings. These dedicated pros consistently create sublime dishes that will delight your eyes and your palate.”
-- OK! MAGAZINE: July 2007 – Says Chef Jorge has “…culinary magic…”
-- NEW TIMES BROWARD-PALM BEACH: May 10, 2007 – Gail Shepherd declares that “…Jorge doesn't fool around — every plate he sends out exudes a professional polish and subtle flair but without a lot of silliness.”
Shepherd goes on to say, “Jorge's menu is small and precisely focused. You get the sense of harmonies deftly woven – there is no appetizer, for instance, that wouldn't make a terrific starter for any of the entrées. The flavor profiles of each dish are distinct, yet the whole menu is of a piece. It's a quiet, modest vision that's immensely pleasing when you realize how rare it is for chefs these days to exert such self-control.”
-- DINE MAGAZINE (Florida): November 2007 – “The newly opened resort at Singer Island offers more than just a fabulous view of the ocean and the most luxurious amenities; it offers South Beach stylings and the hottest new restaurant in North Palm Beach County: Simply named, Solu.”
-- DINING OUT MAGAZINE: November 2007 – “This stylist Asian infused Caribbean grill, with an airy interior and striking ocean views, is THE place to see and be seen. Only six months old the restaurant is collecting rave reviews and powerful word of mouth.”
Named from the Latin word Sol that means “sun,” Solu is Singer Island’s premier, oceanfront restaurant that features Asian-infused Caribbean cuisine with an emphasis on seasonal menus, seafood from local waters, and the use of only the freshest ingredients. The Resort at Singer Island’s signature contemporary restaurant features Hirsch Bedner interiors designed to feel like a yacht on the sea at sunset; with colors of tropical spice accented by splashes of blue. Solu also features sleek wood throughout, soaring white walls that accent the impressive art collection, an exhibition kitchen, dramatic ocean views, and al fresco dining beneath a covered loggia.
Executive Chef Carlos Jorge is known for his consistent, modern culinary style that fuses the soulful cuisine from his family’s Puerto Rican heritage with his own surprising blend of clean, Asian-inspired flavors. Prior to joining Solu, Chef Jorge enjoyed stints at The Raleigh Hotel Miami, where he worked directly with Eric Ripert of Le Bernadin, and New York’s Mercer Kitchen and Butter.




