SoBo's meets customers in the middle with fusion dishes

When Executive Chef Arturo Suazo came to SoBo's Wine Beerstro in 2012, he didn't understand why he was using so much Old Bay seasoning. 

Now, it's only natural. 

The Mexico City-born chef packed up his bags in Miami to move to Salisbury for the SoBo's position. For about five years he's offered customers classic Eastern Shore dishes with an international twist.

“I incorporate French cuisine, Italian cuisine, my (Mexican) cuisine,” he said.

Originally opened in late 2006, the fine dining restaurant under the Southern Boys Concepts umbrella is focused on farm-to-table dishes, craft cocktails and an intimate atmosphere. From the bar to the kitchen, emphasis is on fresh, local ingredients served up with innovative flare. 

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“This restaurant’s sole purpose is to push some boundaries with our food presentation," said Austin Widdowson, marketing director. 

The SoBo's menu changes seasonally and sometimes midseason depending on what is available locally. 

Suazo's summer menu puts a large emphasis on seafood. The Seared Dry Sea Scallops includes a hearty amount of jumbo scallops topped with corn and Duroc bacon jam. Include summer vegetables and freshly made Trofie pasta drizzled in a white wine butter sauce and the dinner dish definitely ups the delivery of scallops.  

Another summer dish is the Perdue Organic Roasted Chicken and Crab. It includes half of a Perdue chicken, fresh crab meat and seasonal vegetables. 

Widdowson said he likes to watch what Suazo is serving up in the kitchen as his menu evolves regularly. With the abundant agriculture on the Eastern Shore, he sees it as a positive to be able to change what's being used depending on the season. 

“It’s fun to be able to see what our winter menu is as opposed to our summer menu," he said. 

For Suazo, the goal is to start with a simple, familiar ingredient and then punch up the flavors with international inspiration. When he first moved to the area, he said, customers weren't as daring when it came to menu items. As time progressed, he's been able to experiment more. But, he still meets customers in the middle with a fusion of Eastern Shore meets international. 

“It’s still a process," he said of his menu construction process. 

As for cocktails, Widdowson said it's a group effort between the beverage manager for all the restaurants and SoBo's lead bartender, Tamar Johnson. While the restaurant has a large focus on its extensive wine list, it also boasts a unique cocktail list. 

“A lot of our drinks here fall into that craft cocktail scenario where we’re experimenting with newer and different things," Widdowson said. 

Johnson said the cocktail menu also changes seasonally depending on what's available locally. 

Summer cocktails include the Cucumber Cooler with vodka, st. germaine, lemon juice, simple syrup, mint leaves and sierra mist. For something fruity, customers can order the Berry Breezy Mule. 

The mule includes the expected the classic ingredients of vodka, ginger beer and lime, but incorporates strawberries and a few other flavors. 

“People want to drink what’s refreshing," Johnson said. 

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SoBo's also offers a gathering space for get-togethers and events hosted by the restaurant. 

“This place has become a cultural center for a lot of different events," Widdowson said. 

The restaurant hosts a monthly "Ladies' Night" with a different-themed menu. The event regularly sells out, Widdowson said, and is a night for women to come together with great food, drinks and conversation. 

This month's Ladies' Night is the "Summer White Party," on Aug. 8 from 6:30-9:30 p.m. Suazo planned a menu to match with a four course menu of White Bean Dip, Summer White Salad, Whitefish and Crab Risotto and White Chocolate Raspberry. Each dish is paired with a different cocktail. 

According to the Facebook event page, tickets to the "Summer White Party" are $50 per person. 

“(We) support our community and the community supports us,” Suazo said.

On Twitter: @The_MegRyan

If you go:

What: SoBo's Wine Beerstro 

Where: 1015 Eastern Shore Drive in Salisbury 

When: Monday through Thursday 11:30 a.m. to 10 p.m., Friday 11:30 a.m. to 11 p.m. and Saturday 4-11 p.m., closed Sunday 

Contact: (410) 219-1117, soboswinebeerstro.com