We revisited this venerable and tried-and-true French restaurant after new management and chef took over. The crowded interior and hand-written checks are unchanged, but the well-trained and experienced new chef has new ideas and new menu items. I tried the quenelles a la Americaine (with lobster sauce) as a first course and found them sturdy rather than fluffy but tasty.
The main course dish of pike was delicious and perfectly cooked as were the veal medallions.The steak knife was useful for the 3 medallions, although I thought the caps of Parmesan cheese did little to enhance the flavor of the tenderloin slices. Both entrees came with stir-fried veggies, a la ratatouille plus mushrooms. There seemed to be a dearth of servers for the capacity crowd on a Saturday night, and the wait between courses and to get the bill was somewhat tedious. Luckily for the neighborhood, Le Vieux Logis remains a reliable choice for a nice dinner.
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