Chef

Beni Velázquez

"Homemade custard ice cream"

"The licorice flavor of the anise is a wonderful complement to the gamey flavor of the duck, and all the drama from the tableside flambé is spectacular."

"This fork-tender steak melts in your mouth like butter. Table 34 has mastered the art of cooking well-aged steaks to perfection. The meal is paired well with roasted potatoes and vegetables that are tender yet crisp."

"This fork-tender osso bucco is delicate but hearty. It's paired with risotto, grilled blood orange, and harissa. The tangerine gremolata is the perfect accent to complement the flavors of the meal."

"Perfectly golden, crispy wontons are filled with quality goat cheese. The creaminess of the goat cheese is perfectly balanced with the acidity of the raspberry basil sauce."

"The natural flavor of the veal chop is brought to the forefront by being served in its own jus. Paired with beautiful taglierini ribbon pasta and vegetables, the dish comes together so well."