THIS RESTAURANT IS CLOSED Solex

THIS RESTAURANT IS CLOSED Solex Restaurant Review:

THIS ESTABLISHMENT IS CLOSED It would be difficult to imagine an East Village wine bar with a better pedigree than Solex. Take Frederick Twomey of Bar Veloce and Carrera, Christophe Chatron-Michaud of Jean Georges in front, and Eric Hubert, former executive pastry chef at The Ritz-Carlton New York, Central Park in the kitchen, and it makes quite a team. As you’d expect, the outcome is a mélange of all three styles, with an expansive menu of quality French wines, solicitous service, and small plates of sweet and savory bites made in an oven (there’s no stove). Angular wood racks filled with wine line the walls, and a pine bar runs the entire length of one side of the restaurant. The small plates here transcend their snacky status, though there are simple options like cheese and charcuterie. Of particular note are the cromesquis de foie gras, tiny bites of foie that are breaded and flash fried, creating a burst of warm flavor when they pop. Hubert takes two elements usually seen at dessert and turns them into savory treats: a flaky salmon millefeuille and a beef Wellington éclair. The éclair looks like its sugary cousin, right down to the squiggle of beef sauce on top.