Alexander Lobrano

"We greedily tucked into one of the best blanquette de veau I’ve ever had, tender veal in a silken gently acidulated sauce with shavings of green asparagus, fava beans and other Spring vegetables."

Condé Nast Traveler

"On the ever-evolving menu, look for blanquette de veau."

Patricia Wells

"A state-of-the-art blanquette de veau."

Heidi Ellison

"Of the main courses, the blanquette de veau, prettily smothered in fresh peas and broad beans, was the big winner. The meat was meltingly tender and the white stock light and flavorful."