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Viande Rouge bills itself as a steakhouse with Gallic flair: The menu meanders through chophouse standards but also slips in classics like boeuf bourguignon and duck a l’Orange inspired by chef-owner Marc Sublette’s French grandmother.
But really, at its heart, Viande Rouge is a Continental restaurant—in the best sense of the word. It revels in tableside service and revives golden oldies like cheese fondue, steak Diane (a frequent special), and Grand Marnier soufflés. The sexy atmosphere—the restaurant only allows guests eighteen and older—gives suburbanites a place to preen.
Photo by Gregory Miller