"Verōnika’s food is not Swedish, though many dishes come from just across the Baltic Sea. The menu offers a whimsical mix of fancified Eastern and Central European staples and highly technical archaic French delicacies: borscht, goulash, and 'Herring Under a Fur Coat'; soufflé, sole meunière, and chou farci. Coulibiac is confoundingly difficult to make because its component parts—filleted fish, whole eggs, rice, and mushroom duxelles wrapped in nesting-doll layers of spinach and pastry—require wildly different cooking times. Verōnika’s iteration hits all its marks; served in visually arresting slices, with a spoonful of champagne sauce and a cascade of trout roe, it’s at once ostentatious and comfortingly homey." - Hannah Goldfield
