Le Veau D'or

Here we were at an oldie but goodie in Le Veau D'or in NYC.  Established in 1937, it has been dishing up traditional French cuisine until its 5-year hiatus starting in 2019.  Thankfully, after the pandemic and other things, the place reopened in 2024 under the direction of chefs Lee Hanson and Riad Nasr.  We stopped by for their lunch menu which included 2 courses for $85.00.

Yah, I'm not normally talking about complimentary Bread these days, but this has to be pointed out because many places charge for bread now.  They kept refilling our bread tray as we were progressing through the meal.  It was some pretty standard stuff, but it did come plenty of butter and went well with my appie.

Now about that appie, I predictably went for the Tripes à la Mode.  Honestly, this looked more like a main than a starter.  It was chock full of tender strips of honeycomb tripe.  There was a tinge of gaminess, which was delicious to me.  However, the tripe had soak up all of the delicious braising jus.  There was rich sweetness from the carrots and onions while some earthiness came through as well.

Viv ended up with something much lighter than what I had in the Mackerel au Vin Blanc.  This was so colorful and beautifully-plated that it was a shame to eat it.  Well, we didn't just look at it, we ate it!  This was tasty and appetizing with bright acidity and herbaecousness.  Such a refreshing combination of crunchy cucumbers, tangy pickled onions and of course, meaty and intensely taste of the sea.

She followed that light appetizer with the Steak Frites with beurre maître d'hôtel.  The uniformly seared steak had a slightly crispy crust on the outside.  It was well-seasoned and also aided by the butter.  We requested medium-rare and it came out perfect.  Being well-rested, the meat was juicy and hence naturally meaty. 

Loved that they served the Frites on the side as it came in a large portion and stayed crispy until the end.  As you can see in the picture above, they were rather uniform which meant there was consistency with the texture and cook on them.  Crispy as mentioned with plenty of fluffy potato in the middle.  This was, of course, served with some aioli.

I went off the menu and had their daily feature in the Skate Wing.  This was pan-fried until there was a crispy sear on both sides.  This had all things great about skate wing where the meat was tender, slightly gelatinous with a chew, yet still plenty silky.  This was prepared with a brown butter sauce with capers that had a passing resemblance to piccata.  This was further exemplified by the balancing acidity.

Despite being really full from the dishes we had, we couldn't pass up dessert.  We decided on the Mousse au Chocolat since it was the "lightest" option.  Of course, the mousse was still pretty rich and creamy.  It had measured sweetness, hence, the chocolate did come through impactfully.  For textural contrast, we found a crunchy tuile on top.  Overall, we enjoyed our meal at Le Veau D'or.  It offered up a traditional French bistro experience with generous portions.  Definitely reminded me of some places we visited in Paris.

The Good:

- Delicious

- Large portions

- Classic, non-fussy experience

The Bad:

- A touch expensive compared to other similar restaurants