Dover sole at Il Mulino

If there’s one entree that really makes me go weak at the knees, it’s an English Dover sole, sauteed on the bone and then  filleted.

I learned how to prepare this dish in cooking school. You cut off the pin bones and fins with a kitchen shears, make an incision by the tail and rip the leathery skin off like a Band-Aid. Then you dredge the whole thing in seasoned flour and sauté it in a large skillet, finishing it in the oven. Finally the fish can be separated (perhaps tableside) into its four fillets; the backbone peels away cleanly.

On March 3, BLT Steak will be offering Dover sole and several of its signature steaks for the great price of $33.04. It’s a birthday celebration price: the chain’s flagship branch opened on March 3, 2004. See you there.

And FYI: The Dover sole pictured above from Il Mulino currently goes for $65 — albeit with all the gratis appetizers that are this restaurant’s signature.

IN OTHER NEWS:

• Hobnob Neighborhood Tavern has opened at the corner of Piedmont and Monroe Avenues in a former Caribou coffee shop. Brothers Gilbert and Sean Yeremyan (Gilbert’s) offer up the now de rigueur gastropub menu.
• Guy Wong of Miso Izakaya has sent along a vastly changed menu for the Inman Park Old Fourth Ward Japanese small plates venue. It looks very post-David Chang, with steamed bun sliders, pork and kimchi pasta, and grilled rice balls. It definitely looks a lot gutsier than the previous menu.
• The Chocolate Bar of Decatur has finally opened its long-awaited cross-town branch at 253-A Trinity Ave. in Castleberry Hill.