NORTHFIELD CENTER, Ohio – For years, Ben Evankovich would drive past the small restaurant at 32 W. Aurora Rd., Northfield Center, Ohio, admiring its cozy atmosphere and dreaming of one day owning a spot just like it. That dream is becoming a reality this March as Evankovich, along with partners George and Steven, prepares to open Solis World Grille. Taking over the location formerly known as CocoBella’s Italian Grille, the new team is currently renovating the space to provide an upscale aesthetic without the upscale price tag.
The menu at Solis World Grille is designed to be fluid, intimate, and exceptionally fresh. Evankovich, who honed his craft under the mentorship of Eddie Cerino, is bringing a quality-driven approach to every plate. The offerings will be kept to a deliberate selection of roughly 24 items, including about six appetizers, three salads, and a rotating selection of four to six pastas and four to six pizzas. A centerpiece of the menu will allow guests to choose a protein from the grill paired with sides, followed by a small selection of desserts.
Evankovich will be making fresh pasta from scratch and preparing pizza dough in-house, with an emphasis on using the freshest ingredients possible. While the menu will start out “somewhat conservative” with dishes he knows the community will enjoy, he plans to adjust it regularly and gradually introduce new items as the restaurant gets established. One thing he expects to keep as a staple is his family marinara recipe, which will anchor classic red-sauce offerings.
Renovations are underway, including a new coat of paint, a refreshed and brighter look, and a layout change with a few added tables. Evankovich described the goal as a cozy, intimate feel—upscale in presentation, but approachable in price. He’s also aiming to be eco-conscious down to the to-go containers, choosing more earth-friendly packaging whenever possible.
Hiring Information
Solis World Grille is open to hiring for multiple positions as the opening approaches. Evankovich said they are especially looking to fill the following roles:
- Cooks
- Servers
- Bartenders
He noted he is open to hearing from people for all positions as he builds his opening crew. He is eager to interface with the community and wants to ensure the restaurant feels like a local, non-corporate neighborhood staple where the service is as personal as the food.
An opening is targeted for early to mid-March, depending on remaining work and the township process. The restaurant will also have a fully functioning bar, and Evankovich said he’s looking for a strong bartender—someone skilled and dependable—while giving them room to practice their craft. For more information, the restaurant can be reached at 234-704-9109.
The following items are reference points for the initial launch and are subject to change as the kitchen prepares for the grand opening.
Appetizers
- Mussels Arrabiata – Fresh Mussels in a house made Arrabbita sauce.
- Fried Brussels – Tossed with honey and toasted walnuts.
- Fried Zucchini – Crispy fried and served drizzled with Herb Aioli.
- Charcuterie – Chef’s curated selection of shareable meats, cheeses, and accompaniment.
- Solís Garden Plate – Fresh feta dip with fresh veggies and pita.
- Shishito Pepper – Flash seared Shishito peppers with Honeyracha sauce. Chef’s Favorite
Salads
- Champagne Fields – Fresh greens with a light Champagne Vinaigrette, Medley Olives, Tomatoes, Red Onion, Cucumber, and Fresh Basil.
- Caesar – Housemade creamy Caesar dressing, Tomatoes, Shaved Pecorino, and House Crostini.
- Mediterranean Coastside – Feta cheese, Red Onion, Tomato, Medley Olives, and Cucumbers dressed with a savory Mediterranean Vinaigrette.
Pastas
- Solís Marinara – The timeless classic done with Chef’s family recipe.
- Truffle Cream – A savory white sauce on Tagliatelle or your choice of pasta.
- Blush Pappardelle – Blistered tomatoes with savory blush sauce on Papparadelle.
- Rosemary Chicken Spaghetti – Rosemary cream sauce on Spaghetti with your choice of crispy or grilled chicken.
- Sausage Funghetto Gnocchi – Flavorful sausage and fresh Gnocchi in a Demi sauce.
- Spinach Mushroom Papparadelle – Fresh wild mushroom medley sauteed in a Demi wine reduction on house Papparadelle.
Pizzas
- Margherita
- Pepperoni
- Seasonal Pizzas
Entrees
- New York Strip (12oz)
- Fillet (8oz)
- Salmon
- Chicken Breast
- Veal Cutlet
Sides
- Seasonal Risotto
- Risotto Fromaggi
- Fried Brussels
- Mashed Potatoes
- Truffle Cream Spinach
- Blistered Tomatoes
- Potato Curls
Desserts
- Seasonal Torte
- Chocolate Creme Anglaise
- Banana Pastry Bowl
