''Sun-inspired" is how Sole Restaurant desribes its Pan-Latino cuisine and cocktails, and nothing fits the mood more than its guacamole en molcajete. Prepared tableside with the freshest ingredients, it's high art of the avocado.
"Shortly before we opened, the owners sent me to New York City to learn how to do the dish tableside," says Emanuel Notello, Sole's chef de cuisine, and one of several Sole servers who prepare the dish. "I thought they were nuts; I wondered about everything from the availability of ripe avocados to training the staff. Once I got back, I realized it could be done."
The mini-dinner show at Sole, located at 5110 Main St. in the Walker Center, takes less than five minutes, but has patrons raving long afterward. The server wheels a cart to the table, then pits and scoops a fresh avocado into the molcajete (a lava rock set on a stone pedestal). Depending on preference, the server adds onion, tomatoes, kosher salt, cilantro, jalapenos, lime juice and Tabasco. Fresh chips, and bowls of tomatillo and salsa fresca accompany the main event. And it's popular. Notello says it's not unusual for Sole to do 25 presentations a day.
"Whether it's a group talking business or couples at the bar," Notello says, "the tableside guacamole turns heads, gets folks talking, and relaxes people."
- Brenda Alesii