Sol Food expands with takeout eatery Viqtor Food
The perpetual line of patrons outside Puerto Rican favorite Sol Food in San Rafael just might let up a bit with the debut of its offshoot, Viqtor Food. The takeout restaurant is now open for online pickup directly across the street from the San Rafael original or for delivery through Caviar.
The menu features snacks, salads, sandwiches, soups, stews, casseroles, egg dishes and sides. Highlights includes fried green plantains with melted jack cheese and habanero lime; the
Sol bowl with chopped greens, black beans, avocado, pickled pink onion, plain yogurt and lime, with the option to add shredded chicken, carrots and beets or pan-fried garlic and prawns; pork rib sandwich with pickled onion and pink mayo on tostones; spicy coconut stew; and the classic half rotisserie chicken plate served with black beans, avocado, red sauce, pickled onion and corn tortillas.
Match your meal with a selection of fresh juices, sodas, teas and organic espresso drinks. Co-owners Marisol “Sol” Hernandez and Victor Cielo’s latest venture also offers adult beverages, including Japanese beer and sake.
Viqtor Food is open from 11 a.m. to 8 p.m. Mondays through Thursdays at 902 Lincoln Ave. in San Rafael. Go to viqtorfood.com or call 415-4514765.
Flores is back
The fiesta at Flores resumed on Monday after its temporary closure in March following the stay-at-home order. The 18-month-old upscale Mexican restaurant that filled the oversized space once housed by P.F. Chang’s at the Corte Madera Town Center took the pause in service to revamp its outdoor dining space. The redesign introduces semiprivate booths outfitted with partitions and heat lamps. Takeout and delivery (DoorDash and Caviar) are also available.
The slightly updated menu showcases traditional dishes and flavors, and draws on family recipes.
This includes soups, small plates, tacos and roasted meat and fish plates with sides. Burritos and burrito bowls are new additions to the lunch menu. The full bar offers signature cocktails and an extensive selection of mezcals, tequilas, beer and wine.
Flores is open from 11 a.m. to 8 p.m. daily with brunch service from 11 a.m. to 3 p.m. weekends at 301 Corte Madera Town Center in Corte Madera. Walk-in service is available or make reservations at Opentable.com. For more information about the restaurant, go to floressf.com or call 415-500-5145.
Classic to-go
“If you can’t go big, go small” has been the motto of a number of Marin-based catering companies responding to the coronavirus pandemic. After 13 years leading the culinary component of large-scale events, Classic Culinaire in Novato is now offering its locally inspired and sourced meals to-go.
Entrees are designed to serve two diners and include comfort-centric dishes like grilled pork tenderloin with peach chutney; wild Pacific salmon cakes; Asian-style baby back ribs; chicken Parmesan; harvest mushroom pies; heirloom tomato and basil soup; chocolate lava cake and more.
According to operations manager Marcus Wojtkowiak, these are prepared in accordance with COVID-19 safety standards and preserved to be refrigerated for up to five days.
“Oven heating instructions are included so our dishes come out perfectly fresh,” he says.
Order ahead from 2 to 8 p.m. Tuesdays through Saturdays at classicculinaire.com. Pickup is at 1555 South Novato Blvd. and delivery can be arranged through DoorDash.
Patagonia spices
Eager to add some fresh zing to what’s cooking on the grill? Sausalitobased Patagonia Provisions, the food division of the outdoor gear and apparel brand, is launching its first collection of organic spices. The idea was inspired by the complexly flavored aji molido, a mild red chili that’s grown at 8,200 feet in Argentina’s Salta region.
Patagonia’s founder Yvon Chouinard was introduced to the aji molido in 1968 when he was sidelined by weather on a climbing expedition. He waited it out among a group of Patagonian gauchos who boosted their campfire mutton with chimichurri, an Argentine pepper sauce.
The authentic flavor made such an impression on him that now, 50 years later, he’s joined forces with the company’s partners in Argentina to source the impressionable chili in powdered form on its own or in two spice blends: chimichurri with dehydrated red bell pepper and taco seasoning with salt, cumin and dehydrated onion, garlic, paprika and oregano. More products are on the horizon.
Spices come in boxes made of recyclable paper from FSC-certified sustainable forestry operations. Find these and the full line of Patagonia Provision products at patagoniaprovisions. com.
Music in the Yard
Restaurants at the Mill Valley Lumber Yard are capitalizing on the expanse of outdoor space beneath the redwoods for socially distanced dining. The experience is energized by live music from noon to 2 p.m. Saturdays during Lunchtime Lumber Yard.
Hear live music over a nutritionally dense bowl from BoL Superfood Café; gluten-free, plant-based tartines, salads, toasts, breads and baked goods from Flourcraft Bakery; or a seasonally inspired lunch or dinner from Watershed restaurant.
The indie pop and soul voice of Rebecca Mimiaga, daughter of Victoria Mimiaga who has an art studio in the complex, is up next on Aug. 21. Find the full list of shops, services and events at millvalleylumberyard.com.
Leanne Battelle is a freelance food writer. Please email her at ij.lbattelle@gmail.com or follow the Marin dining scene at instagram.com/ therealdealmarin.