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Does Dover Sole ever make it to L.A.?

chefs Feb 22, 2007 07:05 PM

Does the real stuff even exist anymore? I know it doesn't come to the US very often, but I was wondering if there was anywhere in the area that tries to make it a point of having some on the menu at some point.

  1. o
    Obessed Feb 22, 2007 10:02 PM

    I had Dover Sole at Lucques about a month ago. It was at one of their Supper Sunday's and I have to say it kind of sucked (was overcooked and a bit chewy).

    3 Replies
    1. re: Obessed
      JudiAU Feb 22, 2007 10:12 PM

      Hate to break it to you but a $40 pre fix is not going to buy real dover sole. In fact, if you aren't paying $40 for an entree and it isn't served whole it is *extremely unlikely* to be real Dover sole.

      Some type of sole-like yes, but not Dover sole.

      The real stuff exists but but I would trust it to be served in LA. I've had it in London and NY within the last 2-3 years, real and priced to match.

      1. re: JudiAU
        Obessed Feb 23, 2007 11:40 AM

        How can they call it "Dover Sole" if it's not really Dover Sole? What was it I ate then? Just curious.

        1. re: Obessed
          Will Owen Feb 23, 2007 12:08 PM

          Unfortunately, there are no effective restrictions on what you can call a fish. There are no true sole in the Pacific Ocean at all, and what is sold as "Dover sole," at least on the retail market, is a grossly inferior kind of little halibut-ish critter. I've actually had these melt into goo while I was cooking them! If any upscale restaurants really are preparing and selling the genuine article, they have to be flying them in from North Atlantic ports.

    2. Emme Feb 22, 2007 10:36 PM

      I've had it a couple of times at Amici in Brentwood... at 35 bucks a plate.

      And, I think it was late last year I had it at La Cachette, but my memory may be failing how recent that was.

      1. h
        Hunter Feb 23, 2007 10:39 AM

        The Grill in BH often has a delicous Dover Sole. Hard to imagine they're mislabeling it.

        1 Reply
        1. re: Hunter
          theflytyr Feb 23, 2007 11:43 AM

          Cut has it at the Wilshire!

        2. f
          fooddude37 Feb 23, 2007 02:49 PM

          Had it at Vincenti. Slightly overcooked and very tasty. 38 bucks.

          Anyone had the Turbot for two at Providence? It's chilean, 42 a head if I recall correctly.

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