Taste: Eat This Now: Veal Stew at Gayle
In a moment of marketing genius, Gayle chef/owner Daniel Stern took his 2006 Food & Wine “Best Restaurant Dishes” winner — and turned it into a winter special. On Wednesday nights at this Queen Village restaurant, $35 gets patrons the ultimate in comfort meals: a green salad, veal stew and apple pie. But since this special hails from the kitchen of master reinventor Stern, you should leave expectations at the door. Delicately dressed lettuce is garnished with an impossibly small dice of winter veggies, and the dessert is a personal mini-pie, maximizing the sweet streusel that encrusts a slightly savory filling. For the pièce de résistance, veal is served five ways — flank, brisket, sweetbreads, mousse and tongue, plus fingerling potatoes and hearty greens, all swaddled in a deep veal sauce, for a stew like you’ve never had before. Promise.
