Via Veneto

Description:

• Given its consistently well-prepared cuisine and overall class, this uptown restaurant -- which has been going strong for around 4 decades -- mysteriously tends to fall under the radar. Not that this in any way worries the management, who are busy catering to regulars and visiting sports stars. The restaurant has a reputation for serving the finest caza (game) and fungi around, especially in the fall. Look out for rovellons and ceps, both wild mushrooms from the Catalan forests, cooked to perfection in olive oil and rock salt. Other treats include liebre (hare) stuffed with foie and served on a bed of baked apples, and patito (baby duck), which is slow roasted and brought to the table for deboning. The wine list is dauntingly large as the cellar contains over 10,000 bottles, so ask the sommelier to help you. Finish off with a cheese platter or heady dessert combination such as chocolate mousse spiced with mixed peppers and cinnamon ice cream.

• © Frommer's 2012

Awards:

Food and Wine Magazine

•  Go List 2007

Frommer's

•  Very Highly Recommended 2009
•  Very Highly Recommended 2010