REVIEW OF RESTAURANTS: Boules (Ensenada)

Food , Restaurants - August 25, 2010

• Tweet
• Share
• CevherShare

• Tweet
• Share

"How do you see the kitchen? He's only two weeks we put it. "He asked me to teach Javi your newly installed casual dining Boules. And is that while Boules and worked as a grill weekend in the familiar-at least for petanque players - San Miguel, the restaurant itself, is just beginning.

By Carlos Valenzuela

Boules can be expected in a kitchen casual, casual, mixing very interesting and very well made ingredients of Baja, and very long border. What's more, is located in San Miguel, on a ridge that visually dominate Sauzal ports and Ensenada, offers breathtaking sunsets.

The little place of Javier Martinez-Molina Benito former partner in his flagship Manzanilla is named after the balls used to play petanque, and that right there is the traditional home of the pitch Monday.

Since entering the field, we tested some of the dishes served with wine Boules Jose Luis Durand, an excellent combination. It is worth noting that in a matter of wines, Boules has focused on have labels that stand for quality rather than quantity.

We started with a plate of oysters natural habanero sauce accompanied. Oysters, as expected in Ensenada, need very little if anything, I'd say to delight, but a touch of habanero gives another layer of flavor that makes them even richer. The Marella accompanied the Fume Blanc, a Sauvignon Blanc fermented and aged in oak barrels, which balances well for its acidity and smoky notes.

We continue with the mussels with pesto, now with the Planet Moscato, also of José Luis. The texture, freshness and doneness of the mussels is crucial, and Boules did well without problems. The pesto vegetable flavors were accompanied perfectly with the playful profile Moscato.

Then came what for me was the signature dish of Boules, a cone, or crunchy taco, the style of Tacobell, with oysters, clams, beans, salsa, avocado and do not remember what else. The combination of textures, flavors, acidity levels and tone of flavors make it a true delight. Was accompanied by Marcel, cabernet carbonic maceration Beaujolais Nouveau-style, which added another layer of flavor to the party.

Then came the grilled dishes, try the grouper and the rib, of which I can only say that continued to surprise with the simplicity and excellent performance to be demonstrated in the early days.

In short, if you want a relaxed atmosphere where you can take a talk at home while the children-and not so young, playing in the garden, sip wine or two and enjoy the unpretentious cuisine of Baja, without breaking the bank, Boules is a great option.

Atmosphere: Casual, Family.
Prices: Moderate.
Cuisine: Low-med, fresh seafood and grilled meats.

The good: The location, cuisine and wines available.
The bad: It's a boy, get there early, nothing is resolved waiting with a beer or white wine and a game of petanque.

Bottom Line: Completely recommended.

Phone: 646-175-8769

Photo Gallery

• [Gallery] Synergy 2011
• Vinísfera Podcast 16: Jose Luis Durand and oenology.
• The wine Guateque craft.
• REVIEW OF RESTAURANTS: Chamomile (Ensenada, BC)
• Sinergi Lives! In Guadalajara

Tags: seafood cuisine , Ensenada , Gastronomy , José Luis Durand , Restaurants