Cuisine:

• French
• Contemporary
• Californian

CP's Place Description:
In a nondescript mini-mall in the Inland Empire, a former construction worker turns out sophisticated dishes that might go undiscovered by neighborhood folks thinking CP's is just another place for burgers and beer. Chef-owner Carl Solomko has put up drywall most of his adult life but took time off to complete some formal culinary training and open a modest place where he could show off his newfound skills. Not every dish works---then again, where is there such a place?---but most are worth discovering, particularly given the value-driven prices. For starters, Solomko cleverly layers a duck napoleon with crunchy, razor-thin slices of oranges (coated with simple syrup and baked), and tosses shrimp in an Asian slaw with a delicate lemon-Dijon dressing. He offers entrées such as a respectable steak or ahi artfully coated in black and white sesame seeds, served with a wasabi cream sauce. There's a small wine list, but it's not up to the level of the food. The storefront dining room is hardly fancy, but a lot of love has obviously gone into it, as with the food.


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