Solbird is delicious fusion food for the soul. With a name inspired by The Doors song Soul Kitchen, this restaurant has something in common with The Doors: they’re both amazing and, in my opinion, timeless. This place has fantastic food, eclectic ambiance–say hello to the giant colorful portrait of Jim Morrison hanging on the wall, and a playlist of bangers. From Bowie to The Smiths: there’s always something on that I want to bop along to. The only downside to this restaurant is that it’s so far North, it’s practically “in Canada.” But, I promise you: it’s worth the trek. If you haven’t been yet, during Fort Wayne’s “Savor” week is absolutely the right time to give them a try. For just $24 you can score an entree, side dish, and dessert. If you want to plus-up that deal, for just $4 more, you can do an appetizer, entree, and dessert. My dining pals and I aren’t brand new. We know a good deal when we see one; we all got appetizers, entrees, and desserts. There was sooo much to savor–pun intended–so allow me to spill the juicy details.
Most of Solbird’s appetizers qualify for their Savor Menu deal. So, whether you’re in the mood for some house spiced chips and queso fundido, some shrimp ceviche, or one of several awesome loaded papas fritas options, there’s something on the menu that will spark joy. Bestie was in it for the queso fundido. They added chorizo to this already decadent appetizer because, for the duration of Savor, heathen mode is engaged. I stole a nibble of chips and cheese. The cheese-pulls that were achieved at our table were epic–no photos provided, because the cheese pulls were boarding on graphic. I don’t want to break the internet. You’ll just have to use your imagination, ya cheese perv. I opted for the Mexican Poutine, which is Solbird’s interpretation of the Canadian classic. Poutine purists will be offended. If your heart only has room for Poutine composed of fries, unmelted cheese curds, and brown gravy–stop reading now. The Mexican Poutine is a little bucket of Solbird’s ancho fries loaded up with Chorizo gravy, cheddar cheese, pico de gallo, queso fresco, cilantro, green onion, and chipotle crema. Personally, I’m more comfortable calling this a ‘loaded fry’ situation than a ‘poutine.” But ultimately, whatever you call it, I’m going to smash it. It’s loaded to the point of requiring a fork for consumption: and nobody is going to be mad about that. This is one of those dishes that inspires instant happiness. If I’m sad, and then I eat this Mexican Poutine, I will not be sad anymore. Paired with a glass of Cava, you really can’t go wrong.
For entrees, everyone at the table got something different. Since basically every entree on the menu qualifies for the Savor deal: there are a lot of things to choose from! You can get a combo of two tacos, or one of several styles of quesadillas or burritos–and dude, let me tell you, their burritos are pretty hefty. Bestie is just enough of a masochist that they had to try the Hot Cheeto Burrito. While many Flaming Hot Cheeto inspired foods lean too far into hot-enough-to-hurt territory, this burrito was surprisingly well balanced. A blend of Wood Farms chuck, brisket, and short rib is enrobed in a flour tortilla with Hot Cheetos, rice verde, chihuahua cheese, pico de gallo, tinga sauce, and chipotle crema. The entire thing is covered in a blanket of queso and a snowfall of cautionary red Hot Cheeto dust. The queso absolutely does a lot of work in the way of providing unctuous fattiness to cut through the heat. Bestie was in burrito heaven. Since I’ve only ever gotten burritos on my previous trips to Solbird, I opted to go in a new direction. I ran directly into the arms of a quesadilla–which is for sure some quintessential, white girl bullshit. Sorry not sorry: the Shrimp, Pesto, and Goat Cheese quesadilla might be the least spicy, traditional, or Mexican/Korean fusion inspired dish on the menu…but, it slaps. The quesadilla is cut into four adorable triangles and served on a wooden plank. Adorbs. The gorgeously browned tortilla is filled with ancho shrimp, a pesto-goat cheese blend, and chihuahua cheese. The individual triangles are topped with a squiggle of chipotle crema; so if you’re not in favor of getting food on your fingers, maybe this isn’t the dish for you. Your girl loves shrimpys, your girl loves goat cheese, and anybody who doesn’t enjoy a bit of pesto is no friend of mine. Despite all of my known passions, was this menu item a weird pick for me? Totally. When I go somewhere, I try to get cuisine that really highlights what that place is all about. I could have done the Thai Shrimp Burrito (again; because I’ve had it before and loved it) or I could have ventured into Korean Beef Taco territory. But I didn’t–and you know what–I have zero regrets. I know the Shrimp, Pesto, Goat Cheese quesadilla is probably on the menu to assuage picky-eaters–but y’all should give it a go. It’s really delightful. The subtle herbaceous pesto notes, the creamy goat cheese mixed with the melty pull of the Chihuahua cheese, and the really nice firm bite of the shrimp: this quesadilla is a winner.
As for dessert, I’ll be honest and say at least two out of four people at my table were really excited to try the Churro Waffles–and two out of four people were really disappointed that they didn’t have the Churro Waffles when we were there. Most of us opted for the Mexican Brownie. I guess this is the kind of dessert that, for foodies, will be basic, but it might knock your grandma’s socks off–depending on how hip your grandma is. It’s a brownie with some spices. You probably know the deal. Cayenne and chocolate play nicely together. Topped with a squirt of whipped cream, dusted with a bit of cinnamon sugar, and garnished with a few doodles of chocolate and caramel sauces on the plate. A basic dessert executed really well. Who’s going to complain about a lovely, spiced, chocolatey brownie? The pro-move might actually be to order the Pineapple-Orange Ice Cream with Chamoy, Tajin, and dried pineapple & mango. For the uninitiated, this is a take on a classic Mexican dessert. Tropical fruit ice cream–sometimes more-so in the Dolewhip category than ice cream category–is topped with Chamoy. If you don’t know that Chamoy is a sauce, sort of like a hot sauce, made from fruits, lime juice, and dried chiles: now you know. I’ll be honest and say that I didn’t opt for this for three reasons 1) I’m not a huge dried fruit fan. 2) I’ve had this type of dessert before; so it wasn’t a new experience for me and 3) I’m hormonal and after the disappointment of not getting a Churro Waffle, I needed chocolate to soothe the savage beast. It’s me. Hi. I’m the savage beast. (I mean, you didn’t ask, but now you know.) Do I think you should try the ice cream if you haven’t experienced something like this before? Emphatically yes. This is definitely one of those cool things that’s only available during Savor that you really shouldn’t miss out on if you can help it. Do as I say, not as I do.
If you haven’t been getting out and savoring all the flavors that there are to crave here in Fort Wayne during Savor, do yourself a favor: be a little braver, take a drive until you’ve drove past the hollow glow of the streetlights, through the neon grove, up north (or down south for my Canadian friends,) to Solbird. You’ve probably got a list of places you’ve been saving to savor this Savor season, but there’s still one place to go. If Solbird’s not on your list yet: fix it. Food so good you’ll wish you could stay all night.
Plonk & Pleasure 
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