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JoLe Restaurant Review: Entering JoLē through the historic Mount View Hotel, one senses an unassuming grace, perhaps from the amber-tiered, 70s-style hanging lampshades, or the way a server gingerly attends to bread inside the brick oven and to the solo diner at the counter opposite it. The restaurant is a true husband-wife partnership. He cooks, she whips up desserts. Four- to six-course tasting menus are offered, a surprise given the modesty of the place. The idea is to enjoy a personalized sampler menu with everything fair game. Winning courses might include lamb neck roasted on the bone, shredded, rolled and fried crispy with asparagus; tai snapper with preserved lemon-cucumber salsa; or pork schnitzel, golden, topped with sautéed diced piquillo pepper and paired with roasted cauliflower and sour cream-bacon fat dressing. The kitchen’s experimentation can go awry, e.g., falafel from fresh green garbanzos texturally similar to granola clusters, and overly chewy octopus. The wine menu includes local and old world choices. Cap the night with pineapple-carrot “upside down” cake and a playful specialty cocktail.