In case you’ve been living under a rock, you’ve noticed how happening Henderson Avenue is these days. New bars and restaurants keep opening almost weekly. Here’s another one: SOLey! No, I’m not just excited about this place and adding my own exclamation point, that’s what they’re calling themselves, so that’s what I’m typin. The concept “combines classical French technique with touches of traditional Mexican cuisine,” according to the release, which makes me a little nervous because I like usually like places that stick to one cuisine. But hey, don’t knock it til you try it.
I like the story behind SOLey! (wow, that name is really not rolling off my tongue, or my keyboard): Mexico native Norma Heredia travels to France to study at Paul Bocuse Culinary Institute, meets fellow Mexican culinary student Jose Vasconcelos on her first day, they fall in love speaking only French to each other and eating lots of fondue and drinking bottles of Cotes du Rhone (okay I made that up but they did fall in love), and six years later, voila! Or, sorpresa! They are married and opening this restaurant.
On to the food: Escargots with tomatillo puree, filet of beef with shrimp and chipolte potato gratin, and churros with three dipping sauces. You get the idea. Jump for the rest of the lineup. As far as I can tell there’s no website. The phone number is 214-485-1302. They’re open Tues-Sat for dinner.
ENTRÉES ~ BOTANAS ~ APPETIZERS
Les Saint Jacques
Chile oil marinated seared scallops, papaya sauce and avocado mousse. 13
Chile en Nogada
- Poblano pepper stuffed with duck confit, walnut cream sauce and
- pomegranate reduction. 10
Le Foie Gras
Pan seared foie gras, beets and apples in red wine caramel
- guava reduction and petite salade. 18
Atún al Grill
Grilled ahi tuna, mango black bean sauce and fried plantain. 13
Escargots
- Escargots in tomatillo purée, cilantro oil, spicy tomato coulis,
- petite salade. 14
SOUPE SALADE ~ SOPA ENSALADA ~ SOUP SALAD
Caldo de Langosta
- Lobster consomé with vegetable brunoise and aïoli crouton. 8
Soupe à l’Oignon
- Lemony onion soup, Oaxaca cheese en crouton, avocado. 6
Le Caesar
Caesar salad with panela cheese, roasted poblano Caesar
dressing and cilantro herb crouton. 8
Le Chèvre Chaud
- Chicharrón (pork rind) encrusted goat cheese, port wine reduction
- and frisé-mâche salade with truffle oil. 10
Ensalada Soley!
Mixed greens with jícama, beets and orange wedges, crispy tortilla
strips and honey chipotle dressing. 9
Mango-Cucumber-Basil Iced Tea 2.75 ~ Soft Drinks 1.95 ~ Voss Sparkling and Still Water (800ml) 6.00
* Consuming raw or undercooked foods may increase your risk of food-borne illness.
PLATS ~ PLATOS ~ ENTRÉES
L’Agneau
- Lamb chop with chorizo, black bean purée, plantains and rosemary jus. 28
- Puerco al Ancho
- Ancho pepper pork chop, silky truffle corn purée, mixed mushrooms
- and tequila demi glace. 26
Bœuf et Crevette
- Filet of beef with grilled shrimp, chipotle potato gratin, fried onions and herb red wine sauce. 33
- Filete de Pescado
- Red snapper, cilantro-jalapeño risotto and artichoke broth. 27
- Le Flétan a la Veracruz
- Halibut, veracruzana sauce, yucca cake and citrus beurre blanc. 28
Pollo al Guajillo
- Orange guajillo pepper glazed chicken with garlicky mash, ratatouille and
- orange guajillo sauce. 24
- Côte de Bœuf
- Rib eye with mushroom fricassee, yucca fries, baby vegetables and pink
- peppercorn citrus demi glace. 31
DESSERTS ~ POSTRES ~ DESSERTS
Cajeta Crème Brûlée
- Caramelized goat’s milk crème brûlée with fresh berries. 7
Churros
- Mexican fritter bites served with 3 dipping sauces: berries coulis,
- “Navan” vanilla liqueur curd and spiced chocolate ganache. 7
Chocolat Chaud
- Warm spiced chocolate cake with vanilla-tequila ice cream. 9
Trio de Sorbets
- Fresh fruit and herb sorbets. Ask your server for today’s assortment. 7
Please Ask Your Server About Our French- Mexican Roast House Blend
