From Our Editors
An old world union of shiny red tablecloths, wall murals, and rustic wooden accents forms the backdrop for La Cote Basque's chefs, who harness traditional European recipes to imbue their menu with classic French, Italian, and German flavors. Complex flavor combinations tastily define La Cote Basque’s menu. The restaurant’s palate-popular chefs enlist sherry to sauté shrimp, fresh mushrooms, and peppers before recruiting brandy to flambé the entire concoction while a sunny-side-up egg adorns schnitzel holstein, a breaded veal cutlet served with anchovies and capers. Like friendship bracelets traded by butchers, the medallions senater assorties encompasses six different meats, including beef marsala, veal piccata, and chicken parmesan. House wines, such as chianti and sangria, complement the international-dining experience.