Restaurants & Bars

New Chef at Sole, New Canaan

jfood | Apr 6, 200805:41 AM

A new chef arrived at Sole a few months ago and last night after a movie (21 - very cute as well) M&M jfood went for a quick bite. Since it was a little onthe late side it was a light bite.

Jfood ordered a roasted tomato and buffalo mozzy ($12) for an app and the daily special ravioli which was goat cheese ravioli ($20). The menu stated with brown butter but jfood was in the mood for some red gravy, and Sole has a great tomato and basil for their penne. So jfood asked for a substitution and like always, the restaurant accommodated.

The mozzy was fantastic, slight denser on the edges and silky smooth on the inside. Jfood commented to mrs jfood that the roasted tomatoes were really good and they must have been slowly roasted along with the garlic pieces on top. A light dressing of olive oil and some arugal and it was a light and tasty appetizer.

The ravioli arrived. Not your typical squares. There were 4 very large "ghost" shapes on the plate with the tomato/basil sauce and parm. One bite and jfood could only smile. The pasta was perfectly cooked with just that slight bite to it, the correct thickness so it was not too doughy and then the goat cheese filling. It had the texture of melting chocolate on your tongue, fantastic. Mrs jfood loved them as well.

Jfood ate the ravioli at least once a week early in 2007 when he returned from a weekly business trip and something was definitly different. In chatting with the bartender who came over to say hello jfood asked. Then he was told about the new chef (now number 2 since Chef Luis left) and he is changing things slowly, the ravioli was his newest change.

Well if these are the changes, this places has gone from very good to excellent.

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