SOLE FOOD
Contrary to popular belief, Dover sole is not a separate fish species — its formal name, Solea solea, translates simply to “common sole” — it’s a fish that swims throughout the Mediterranean, all the way up past Scotland to Norway. But, since the fattest and sweetest of the catch come from the cold waters of the North Sea and were sold for hundreds of years at the English seaport of Dover, the place name stuck as a moniker of excellence.

The greatest of all sole dishes is sole à la meunière, where the fish is lightly dusted with flour and sautéed in plenty of butter that’s then used as a sauce for the fish. Simple perfection. One of the most famous places to get this dish is in London, at WILTONS
(55 Jermyn St.;
011-44-207-629-9955), which has been making the dish since opening in 1742. Stateside, here’s where you’ll find the finest examples.

ATLANTA:
PANO & PAUL'S
1232 W. Paces Ferry Rd.
(404) 261-3662

LAS VEGAS:
LE CIRQUE
Bellagio, 3600 Las Vegas Blvd.
(702) 693-8100

MIAMI BEACH:
THE FORGE
432 Arthur Godfrey Rd.
(305) 538-8533

NEW YORK:
THE FOUR SEASONS
99 E. 52nd St.
(212) 754-9494

PALM BEACH, FLORIDA:
L’ESCALIER
The Breakers Hotel
1 S. County Rd.
(561) 659-8488