Eat Arkansas

Okay. I really want to like this restaurant. I really do. But after my first stab at lunch, I'm finding that my overall opinion is starting to waver.

First up: I had dinner at Velo recently. If you go, order the clams for an appetizer. They're fabulous. But don't bother asking anyone on the floor or in the kitchen what kind of salmon they serve. The answer is universally "Pacific." Which doesn't tell you jack sh*t, because the truth about salmon is that even "Pacific Salmon" can be farm-raised. When I deliberately and distinctively ask "Is this (A) wild salmon or is this (B) Farm-raised salmon" and the answer is (C) "I don't know what any of that means so I'm just going to say Pacific because I think it sounds better," that's just plain stupid and ignorant. Really ignorant. It's a disservice to the restaurant's customers.

Secondly: Like I said, I just ordered lunch to go. I chose a Hearts of Romaine salad (with added chicken) and a cup of French Onion Soup. My total cost was $17 and some odd cents. I knew it would be expensive, but considering the ingredients required? Ridiculous. I'll give them kudos for the Avocado-Herb vinaigrette- the salad was lightly dressed and flavorful. I also like that this salad is a fairly healthy option- romaine, vinaigrette, baked chicken- it's virtually a guilt-free meal. But the way the salad was prepared was also ridiculous. Whole -and I do mean whole- leave of romaine lettuce comprise the bed on which 3 substantial slices of chicken rest. So, either be prepared to have the worst gaping-mouth manners ever or spend 20 minutes trying to chop your salad with a plastic knife. I appreciate the presentation, really, but this defies logic.

Thirdly: I called in my order way ahead of time, and when I picked it up, I took at least ten minutes for them to get their act together. Do I understand that this is only their second day of serving lunch? Of course I do. Does that justify waiting around for a pile of romaine hearts in a box and a cup of broth? Never. I counted only four tables in the restaurant while they scrambled.

Velo Rouge has great intentions, I think. But their execution, in certain areas, desperately needs improvement.

I make the Mr. Croaks according to the recipe in Esquire (available at esquire.com). It's buttered, toasted French bread slices with ham and Gruyere, AND a broiled until crispy/gooey topping of Bechamel and more grated Gruyere. Much fancier than the plain version in the Joy of Cooking or the battered and fried bread version they serve at Arnaud's in New Orleans.

How does this Velo make them?

they make one with bechamel and egg and one just plain grilled ham and cheese (a little skimpy I thought).