Comments (0) Best Fusion Idea - 2009
Soley! - CLOSED
Chef-owners Jose and Norma Vasconcelos grew up in Mexico but trained for culinary careers in France. In fact, both ended up working for Michelin star restaurants in surrender-monkey country before heading for the swagger of Dallas. In an often overlooked storefront on Henderson, they've brought birth and training together in a fusion of French and Mexican traditions. That means poblano stuffed with duck confit, mixed greens with tortilla strips or their spectacular escargot on a bed of pureed tomatillos. Because Mexican cuisine was influenced by both Spanish and French techniques, the idea works. The intricate French and native Mexican flavors blend together into something, well, let's just say you wish someone had thought of this sooner. Fantastic stuff.
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