The Scoop: If youac2re not already a fan of the people watching patio, the Grapefruit Rosewater Martinis, the juicy burgers, or the perfect Sunday brunch at CafA(C) di Sol, you probably have at least driven by the place, confused it with a tapas joint or maybe thought it was acoejust Mexicanac this whole time. For shame. Because while the name may be the source of confusion (theyac2re changing it soon to CafA(C) 640ac the street address here), once you get past the sign, youac2ll find itac2s all about an eclectic, quality menu, with love for local from Chef Andy Long. Fresh salads, homemade soups, Antipasto plates, a Blackened Chicken Salad Sandwich, heavenly Mussels, a popular Ropa Vieja dish (a slow braised beef that's made in house): all of the menu here is made in house and changes seasonally. The brunch also draws a steady, regular crowd. So you may come for the drinks and be lured in like the rest of us to stay for the incredible food; for others, itac2s the opposite. But really, once youac2re in here, the name on the outside or the reason you stopped in doesnac2t matter much anymore, does it? CafA(C) di Sol (soon to be CafA(C) 640, to clear up some of the name confusion) has done well by focusing on whatac2s good, whatac2s seasonal, whatac2s localac| and what Chef Andy is excited about. Hence, the menu is quite eclectic, reflecting his French bistro experience from his time at Aria, along with some of his childhood favorites (try the Antipasto plateac2s Beet Deviled Egg, his grandmotherac2s recipe). Year-round staples like Andyac2s Burgeracac which, dare I say in this current era of burger-pandemoniumac is one of the best Iac2ve had in a while; the delectable mussels, and a Panna Cotta that Andy claims is somewhat acoeunderratedac. (My rating? Mmm-mmm-delicious.) Of course, it goes without saying that their signature martinis are thoroughly enjoyed on a regular basis. I usually order a fresh-squeezed Grapefruit Rosewater Martini before even sitting down, but on my last visit, I was introduced to their potent homemade Limoncello along with a warm, wintery creation of a Pear-Vanilla-Cinnamon-infused bourbon with hot water and lemon. Just what I needed: another cocktail creation at CafA(C) di Sol that promises to keep me here well past dinner. Do me a favor if you become a CafA(C) di Sol/CafA(C) 640 regular, too: please just leave me a seat near the bar. And while youac2re at it, order me a Grapefruit Rosewater: Iac2ll be there shortly.