SOLey! Opens on Henderson Avenue

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