"LeRoux represents a culinary homecoming for chef Lon Symensma, celebrating the classic European model with progressive twists. The restaurant emphasizes theatrics with elements like a cheese cart and flambé dishes, aiming for whimsical presentations. Notable dishes include a transparent cloche presentation of beef tartare, a two-liver mousse accompanied by seasonal preserves, a mushroom dish likened to a steak, a twist on French onion soup with Wagyu short rib, a reimagined Dover sole meunière with lobster, and a signature Paris-Brest dessert." - Ruth Tobias
