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.