Braised veal cheeks


"When chef Reidt was at Area 31, he always has some new twists up his sleeve, including the veal cheeks which are silky and sumptuous. They are expertly braised so they still have a bite to them, but all of the cartilage breaks down to add a rich lusciousness to the dish, especially when played off with the sweet nuttiness of the graham cracker. Editor's note: This dish recommendation was added before chef Bloise was with Area 31."

Also at Area 31