Veal Tanet @ Andrea's
The dish was the joint creation of a chef and a customer. Attorney Ron Tanet asked Chef Andrea Apuzzo, when he was chef of the Royal Orleans, to pannee a big slice of veal and serve it atop a stack of romaine leaves, with tomatoes and an Italian vinaigrette. The resultant dish, a wonderful contrast of cool and warm, crisp and meaty, is an uncommonly delicious light lunch. It's available at Andrea's anytime. It's still on the menu at the Rib Room, where it started. And it's turned up at Clancy's, too. All it needs is a squirt of lemon juice over the top.
