"Le Veau d’Or is the revival of an old-guard restaurant from the Frenchette team, Riad Nasr and Lee Hanson. The dining room is cozy and full of character. And the menu is the same as it has always been — 10 appetizers, 10 entrees, and five desserts. They include dishes like a herby presentation of frog legs, mackerel in a white wine sauce, the namesake calf’s head in a ravigote sauce, and the trio of offal. There’s a salad for the table. Cheese comes before dessert, which might be ile flottante, the famous meringue-based floating island dessert, or strawberries with sabayon." - Melissa McCart
Scott Semler