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Best sole meunière in LA?

I've enjoyed it at South Beverly Grill (http://cinefoodie.com/julie-julia-sou...) and heard Musso and Frank's and Comme Ca have solid renditions. Where else?

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    1. re: Servorg

      One other option. Cafe Stella http://cafestella.com/ @ Sunset Junction.

      1. re: Servorg

        I had it at Stella some time back and it was terrible. No seasoning and overcooked.

    2. Assuming you are looking for true Dover Sole as opposed to one of the several types of Pacific flatfish that are called sole around these parts, I assume Gulfstream has much the same dish as South Beverly Grill -- it doesn't specify how they prepare it on their menu, but it is the same fish. The Grill on the Alley has pretty close to the real thing with real sole.

      I've had several non-meuniere preparations of Dover Sole in L.A. including my favorite dish in LA, the (revolving preparation) sole at Melisse.

      9 Replies
      1. re: whiner

        Although, of course, Dover sole can be made with sauce meunière, most French restaurants that serve sole meunière use a less expensive sole such as (on the west coast) petrale sole, lemon sole, etc.

        1. re: whiner

          I was referring to true Dover (Atlantic Sole), although sadly, I heard it was no longer sustainable. But now I'm intrigued. What's your favorite prep at Melisse?

          1. re: cinefoodie

            The Grill on the Alley in BH does a very good Dover Sole - the real thing imported. I like to get the whole fish and debone it myself. Not to be confused with cheap fish labeled sole or Dover sole.

            1. re: Baron

              I have had beautifully prepared Dover Sole at Vincente

              1. re: Baron

                >The Grill on the Alley in BH does a very good Dover Sole - the real thing imported.<

                Same thing for Westlake Village, which is the one I go to. It is *almost* sole meuniere in its preparation ;-)

                >Not to be confused with cheap fish labeled sole or Dover sole.<

                For home cooking, I often get "petrale sole" when it is available and very fresh. Obviously it isn't amazing the way I sometimes find true Dover to be, but it can be very very good and unlike most of the other flatfish that are labelled as sole ("lemon sole", "Pacific Dover sole", etc) it can stand up to various cooking techniques.

              2. re: cinefoodie

                Right now it is (prepared tableside):
                Truffle Crusted Dover Sole
                Potato Gnocchi, Chanterelle Mushrooms, Bloomsdale Spinach, Brown Butter Chardonnay

                It is always truffle crusted and pan roasted the same way, but the rest of the sauce changes slightly with the season and what is available.

                1. re: whiner

                  Thank you, whiner, for the detailed description. It sounds absolutely wonderful. I look forward to trying!

                  1. re: cinefoodie

                    You're welcome. By the way, I always import it into the fish course as opposed to the main course and they never have a problem with that...

                    1. re: cinefoodie

                      Also, by the way, probably an excellent preparation, though not certain I'd go there for it, but I notice CUT has true Dover sole meuniere on the menu.

              3. Tanino in Westwod also does a good Dover sole.