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Le Veau d'Or

New York

Iconic Upper East Side French bistro revitalised

An icon reimagined: Established in 1937, Le Veau d'Or has long been a Manhattan institution beloved by generations for its timeless charm and elegant French fare. After a five-year hiatus, the restaurant was revived in 2024 by chefs Lee Hanson and Riad Nasr, who honour its heritage while adding a contemporary touch.

On the pans: The duo at the helm are veterans of the New York dining scene. Montreal-born Nasr worked with legendary French chef Michael Bras before moving to the Big Apple in 1993 to open Restaurant Daniel, while Hanson has worked in kitchens since the age of 14. After graduating culinary school, Hanson cooked alongside Daniel Boulud at Le Cirque before joining forces with Nasr and restaurateur Keith McNally to open Balthazar in 1997. In 2018, the pair opened Frenchette, and in 2022 they launched Le Rock at the Rockefeller Center.

Paris meets New York: The bistro retains its signature vintage decor – lipstick-red banquettes, brass accents and warm wood panelling – creating an intimate, nostalgic Parisian atmosphere in the heart of the Upper East Side.

The prix-fixe: The three-course dinner menu features refined classics such as pâté en croûte, golden-roasted poulet à l'estragon and an apple tart, all offered in an approachable prix-fixe format. For more indulgence, guests have the option to add extra dishes for a supplemental price. There's also a two-course lunch menu, with dessert available as an add-on.

On the list: Le Veau d'Or offers a bold, all-natural wine programme featuring around 100 biodynamic and organic French selections, including a seasonal champagne list curated by acclaimed wine director Jorge Riera. Diners who prefer more classic bottles can bring their own for a corkage fee.

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