Best Dishes at Le Veau d'Or
Île Flottante
DessertThe classic French dessert — a cloud of poached meringue served in silky vanilla custard. The contrast of textures (airy meringue against creamy sauce) and temperatures makes this eternally satisfying. The caramelized sugar adds crispness and bitterness. This is nostalgia and comfort in a bowl.
Pâté en Croûte
AppetizersThe classic French charcuterie starter. Layers of forcemeat, liver pâté, and mortadella encased in pastry and served cold. The texture contrasts — creamy pâté against crispy pastry — and the flavor is rich, savory, and slightly gamey. This is the kind of dish that has been on French bistro menus for over 100 years.
Duck & Cherries
MainsA classic French preparation that exemplifies bistro sophistication. Duck is roasted until the skin is crackling and golden, served rosy-pink inside. The cherry sauce is sweet, slightly boozy, and cuts the richness of the duck fat perfectly. The white pepper tingle adds complexity. This is 'old-school bistro done right'.
Poached Lobster
MainsA dish of pure technique and restraint. The lobster is gently poached to preserve the delicate texture of the meat. The vanilla beurre blanc is silky and aromatic — vanilla is subtle and enhances rather than dominates. Fresh tarragon adds brightness. This is the kind of dish that represents French cooking at its best.
Mackerel au Vin Blanc
MainsAn underrated fish preparation. Mackerel has strong, assertive flavor that pairs perfectly with white wine acidity. The house cure gives it complexity. This is the kind of humble, unfancy dish that appears on bistro menus and surprises diners who order it. Reviewers consistently praise it as a revelation.
About Le Veau d'Or
Le Veau d'Or closed for nearly five years before reopening in July 2024 under James Beard award-winning chefs Riad Nasr and Lee Hanson. The iconic bistro from 1937 has been restored with its original charm — lipstick-red banquettes, brass accents, warm wood paneling. The menu reads like a treasure trove of old-school Parisian bistro dishes: pâté en croûte, poached lobster, duck with cherries, house-cured mackerel, île flottante. Every dish tastes like it's been on the menu for decades.
Top 5 dishes at Le Veau d'Or:
- Île Flottante – 93% recommended(Signature)
- Pâté en Croûte – 92% recommended(Signature)
- Duck & Cherries – 94% recommended(Signature)
- Poached Lobster – 91% recommended(Signature)
- Mackerel au Vin Blanc – 88% recommended
Details
- Cuisine:
- French
- Price Range:
- $$$
- Phone:
- +1 646-386-7608
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 5:00 PM - 9:30 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 11:30 AM - 9:30 PM
- Tuesday:
- 11:30 AM - 9:30 PM
- Wednesday:
- 11:30 AM - 9:30 PM
- Thursday:
- 11:30 AM - 9:30 PM
- Saturday:
- 12:00 AM - 12:00 AM
Reservations are essential and can be hard to secure. Book via Resy or OpenTable well in advance, especially for weekends. The restaurant is popular and trending as a reopening story.
Lunch is $85 three-course prix-fixe (Tue-Fri), dinner is $135 (Tue-Sat). You don't pick individual dishes — the kitchen decides. Trust them. This is their style and it works.
This restaurant closed for 5 years and reopened under Nasr and Hanson (Frenchette team). The menu honors the original 1937 bistro while getting subtle modern tweaks. It feels like stepping into French bistro history.
The room is red banquettes, brass fixtures, and warm wood — unmistakably old-school French. The clientele is older, professional, well-traveled. Dress nicely. This is one of NYC's most grown-up dining experiences.
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