A couple weeks ago I did photos for a review of Soluna Grill on NE Fremont. I came just at the end of their Brunch service and most of the happy brunch patrons were finishing up and heading out. Co-owner, and Executive Chef Dan Straub, was very accomodating, preparing several plates for me to photograph, as well as being willing and available for a portrait. The plates pictured are as follows: Pork Belly BLT; Maple Smoked Pork Belly, Fried Egg, Arugula, and Tomato, on a Brioche Bun. Cheesy Grits with Prawns; Sauteéd Jumbo Prawns, Crimini Mushrooms, Sundried Tomatoes, Scallions, and Red Eye Gravy, atop Cheddar Grits. And Crab Cake Benedict with Sweet Potato Hash. The day I did the shoot, they also happened to be having their Monthly Supper Club event. It sounded very interesting, so I returned later that night to make some photos of that as well. Each month Chef Straub devises the seven course menu around a fun seasonal theme, this month's was Baseball, with dishes like "Cotton Candy"; Sticky-Sweet Spare Ribs with Roasted Corn Slaw.