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Carol Wallack, the former chef at Deleece has gone solo with Sola. She enlisted Keith Olsen and Cynthia Vranas, the team behind the decor at Hot Chocolate and MK to design the restaurant; the space has hues of rust, amber and orange with plenty of textural accents. The dining room features a raised platform area with luxe drapes, and there's a custom-made L-shaped banquette. Good news for those who hate loud restaurants -- special acoustic work is in place so the room is conversation friendly. The seasonal menu is very straightforward with California flair and plenty of Asian and Hawaiian flavors. The menu includes choices like peppered tuna with black beluga lentils, balsamic soy syrup, shiitake mushrooms and snow peas or braised short ribs with glazed Brussels sprouts and truffle-laced white polenta. Wallack is targeting the carryout aspect; phone your order in, park in Sola's loading zone (on Byron Street) and staffers will deliver your order to your car.

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Chicago restaurants, American contemporary restaurants