I've never made it to Sel de la Terre for dinner, but I had another wonderful lunch there this afternoon, featuring their grilled panini with andouille sausage, caramelized onions, roasted peppers, sauteed mushrooms, and fontina cheese. Think the best variation on a reuben you've ever had. I need to make it for dinner one of these nights.
While we're on the subject of andouille, I had the hamburger at Union made with andouille. I thought it worked really well, with the flavor and texture of the andouille nicely complimenting the beef.
Is andouille back in fashion?