solhouse x fly by jing

This holiday season, Solage unveils a bold new dining concept — a limited-time pop-up restaurant in collaboration with cult-favorite Fly By Jing. Executive Chef Gustavo Rios brings Sichuan flavors to life through playful, shareable dishes and vibrant, unexpected sake and tea pairings. Designed as a festive gathering place, solhouse pulses with color, energy, and flavor.

Open Thursday – Sunday starting December 5th
To inquire, please call 707.226.0860
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Celebrating Sichuan Cuisine

Preview our menu:

Chilled Cucumber Noodles crushed peanuts, herbs
Scallion Sourdough Griddle Cakes sesame-chili dipping sauce
Crudo of Nantucket Bay Scallops citrus-ginger vinaigrette, chicharron
Solhouse Wings sweet + spicy sichuan chili sauce
Chili Crab Noodles dungeness crab, chili crisp, seaweed butter
The Hot Pot assortment of vegetables, noodles and gulf prawns, snake river farms american wagyu, pork collar, zabuton, new york strip

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Fly by Jing Dumpling Workshop

Roll up your sleeves and join Fly By Jing founder Jing Gao for a memorable dumpling workshop at Solage. Learn the art of folding, filling, and flavoring the perfect dumpling—then enjoy your creations alongside curated tea and sake pairings.

Saturday, December 6th
Open to the public | Ages 10+ years
Available to book online soon

About Fly by Jing

Founded in 2018 by Jing Gao, Fly By Jing was born from the bold, soulful flavors of her hometown, Chengdu, and its legendary “fly restaurants” — humble eateries so good they attract diners like flies. What began as pop-up dinners celebrating Sichuan’s vibrant, unapologetic cuisine has evolved into a line of premium condiments and noodles that bring those flavors home. Jing’s James Beard Award–winning Book of Sichuan Chili Crisp offers 85 fiery recipes and a heartfelt exploration of the culture, spirit, and spice that define her culinary journey.

a seasonal collaboration between Jing Gao and Chef Gustavo Rios exclusively at Solbar

Auberge Holiday Fête

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