Tuesday, March 19, 2019

Urban Solace's Biscuits Live On

Last week San Diego lost two of its favorite restaurants. I say this with remorse because if all of us who loved both Urban Solace and Solace and the Moonlight Lounge had eaten there more frequently we wouldn't be mourning them. And chef/owner Matt Gordon would still be working way too hard feeding us.

It's all our fault.

Years ago I used to say that if you discover a great restaurant in New York or L.A., you keep it to yourself so you can continue to get in. But in San Diego you have to tell everyone you know and even strangers so it'll stay in business. Sadly, that still appears to be true.

It's all our fault.

I met up with friends for Urban Solace's final service and it was, ironically, packed. And it seemed that everyone was eating Matt's Cheese and Chive biscuits. For years we've all loved the biscuits. They were perfection. Flaky, just thick enough and with a texture that didn't stick in your throat like Bisquick biscuits, but glided down--lubricated with Matt's sweet and creamy Orange Honey Butter.

So, here's the good news if you missed the meal or are missing Urban Solace. I have the recipes for both. In fact, I also have the Basil Cream Biscuit recipe from Matt's late Sea & Smoke restaurant in Del Mar.

You may already have them yourself. You see, I wrote about Matt and his biscuits, along with his tips for making them, back in 2015 for the San Diego Union-Tribune.

Want a laugh? Even Matt's wife Young Mi was thrilled to know they exist because Matt's restaurant version that was posted in the kitchen is scaled for like 100. These recipes call for a much more reasonable 15.

So, if you're in mourning for Urban Solace and Solace and the Moonlight Lounge, here's my contribution to the shiva.

And, fair warning: Don't neglect your favorite restaurants! Support them so you can continue to enjoy them.

Matt, thank you for so many years of so many delicious, creative meals! I can't wait to see what you do next!

The Rise of the Biscuit

Print Page

No comments:

Post a Comment