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JoLe Restaurant Review: Entering JoLē through the historic Mount View Hotel, one senses an unassuming grace, perhaps from the dark woods, amber tiered 70s-style hanging lampshades, or the way a server gingerly attends both to bread inside the brick oven door and to the solo diner at the counter opposite it. The restaurant is a true husband-wife partnership. He cooks, she whips up desserts. The name is an acronym for the couple’s kids, Joseph and Levi, and local sourcing starts with the family garden. Apps and entrées blend uncategorized, and there are four, five, and six course TBD tasting menus, a surprise given the modesty of the place. The idea is create-your-own sampler menus 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 experi-mentality can go awry, e.g., falafel from fresh green garbanzos yet texturally similar to granola clusters, chewy octopus, or seaweed salad that feels like a third wheel with glazed quail and bok choy. Still, don’t resist the coconut cream pie with macadamia crust.