"Twelve years after chefs Lee Hanson and Riad Nasr contacted the owner (with the restaurant closed for five of them), Le Veau d’Or opened this summer. The prix-fixe menu is the same as it has always been — 10 appetizers, 10 entrees, and five desserts. They include dishes like a herb-dressed 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. Pastries from the group’s pastry chef Michelle Palazzo include île flottante or strawberries with sabayon." - Eater Staff
Scott Semler