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"When a molecular gastronomist who worked at Canlis and Alinea opens a lunch spot, I find Sauce Nouvelle feels like a laboratory—an open kitchen with beakers on the counters and recipe formulas scrawled on the refrigerator—and it’s a place for the three S’s of lunch (soup, salad, and sandwiches); the standout is the playfully named Corn Relish Corn Beef, with mangosteen mango chutney, romaine, white cheddar, and sumac aioli on ciabatta." - Jay Friedman