Father’s Day… a meal after father for the umpteenth said “I’m not sure if this fits my schedule!”
Both parents happen to be the type that save for rainy days. Without pressure on them to use a gift certificate they had received a few years ago. Sel de la Terre or “salt of the earth” is a nicely done French-Provencal bistro that prides itself on local and sustainable ingredients.
Assiette of Charcuterie: Duck Rillettes, Baguette, Toasted Brioche, Whole Grain Mustard, and Chutney
This starter was classic French food. Crisp warm bread topped with duck pate, a smear of my favorite kind of mustard, a sprinkle of sweet fruit chutney and a bite of tangy cornichon.
Our household grew up eating pate and baguette, so nothing reminds me more of my father than this! He’d always toast our baguettes and dole out the pate to each of us on Sundays. Flatbread Pizza: Bourbon Apples, Chicken Confit, Capers, and St. Andre Brie
We craftily led our father to believe he was paying the bill, he realized he wasn’t because the waits staff never brought him the bill, though he asked twice. Even though he grumbled, you could tell he was pleased that his daughters paid.
Warm crepes on goat’s milk caramel sauce topped with candied pecans and vanilla-sour cream ice cream. It was fresh, creamy, sweet, crunchy, fruity, crispy all at once. A texture explosion for every spoonful. Very good and highly recommended.
Flan de Caramelo, Classic Egg Custard in Rich Caramel Sauce
This isn’t your typical flan. In fact, it’s nowhere near the classic French style flan I grew up eating. This is smooth creamy heaven. It’s like creme brulee that doesn’t have a crunchy sugar top.
We tried the Premium Tequila Flight: Silver, Reposada, Anejo and Tomato Juice Shooter.
“Silver” or “blanco” tequila is freshly made and has not been rested or aged. “Reposado” or “rested” tequila has a pale color and gentle taste from being rested for up to a year. “Anejo” or “aged” tequila is usually amber in color and has rested for more than a year. Usually you sip your tequila in small amounts and chase it with a sangrita, which is a potent chaser of some kind.
I would definitely come back to try more things on the Ole menu. The atmosphere radiates casual warmth and beautiful unique Mexican style decor. You can reserve tables or lounge in the small cozy bar area. I’ve got my eye on the pato con mole poblano, scallops al aljillo, crepas a la mexicana, tamales, and elote con chile to try. Ideally, it’s right near Ryles Jazz Bar, on a night out you could head over there after for some great music after dinner and drinks.
Sel de la Terre