One Last Dinner At Deux ChemineÃ©s
Rick Nichols sits down one last time to eat at Deux ChemineÃ©s and chat with Chef Fritz.
He talks, mostly; I eat, mostly. The classics – Deux ChemineÃ©s’ indulgent take on creamy, jumbo-lump crab soup doused with a shot of Scotch. A half order of the notable – oh, just plain perfect! – veal sweetbreads. And two other old-timers – the “Polish style,” vinegar-raspberry sauced calf’s liver (OK), and the signature – oh, just plain perfect! – rack of lamb with “truffle-filled Sauce Perigord.”