Sunday, January 30, 2011

Sel de la Terre

The pretentious name had kept us away for a while, but enticement from OpenTable sent us straight into Sel de la Terre's Back Bay adventure and dinner was wonderful.

The waitress's suggestion to add an organic duck egg from the chef's farm to the house burger seemed odd, but everything else was spot-on. We had a variation of sole meunier accented with toasted hazel nuts and brussels sprouts that'll make you forget the classic and our date had a braised short rib that melted in your mouth with just a hint of sweetness in the sauce.

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