Daniel Boulud Brasserie

[loriw1a]

Anyone eaten at the restaurant? If so, what did you think?

[larry]

I ate at DB a couple of months after it opened. I thought the food was very good, but the service needed work - pretty common for a newly opened restaurant. For details see my trip report at http://home.comcast.net/~lgott3141/Travel_LV_TripReport_2005_JuneJuly.html . The review is about half way down the page.

I understand they've changed the menu recently, placing a greater emphasis on steaks. However, if the online menu is correct, they still serve the wonderful veal cheeks referred to in my review.

[jrinct1]

Gotta ask the dumb question.
Any difference between the taste/texture bewtween that and a cutlet, chop,etc.......?
Or is that sweetbreads that i occasionaly read about???

[larry]

I'm no expert on veal cheeks, so I'll limit my description to the way it was prepared at DB. As prepared, the veal cheeks were very tender with lots of flavor. The texture reminded me of a cut of meat called (I think) boneless ribs - a long, thin grain. However, the veal cheeks were much more tender than the boneless ribs.

[jrinct1]

Thanks.............