Le Yaca

Le Yaca Restaurant Review:

When you learn that French-born chef-owner Daniel Yves Abid is an Alain Ducasse disciple who honed his craft at some of the world’s most high-profile restaurants, your expectations understandably heighten even before entering this romantic French charmer. And after one bite of the food, perhaps Dover sole meunière or steak au poivre, they are met. Le Yaca’s original owners brought Abid from France to be head chef when they opened the restaurant in 1980; he then purchased the property with its welcoming fireplace in 2001, and moved it a dozen years later (still with a focal-point fireplace and Thursday night’s beloved leg of lamb special but a creamier, more contemporary décor). Guests may order à la carte or opt for a three-course prix-fixe dinner, which may start with soupe à l’oignon, progress to poached salmon, and conclude with a Grand Marnier soufflé (requiring 20 minutes notice). Be sure to ask for wine suggestions to accompany your meal. While it’s acceptable to don resort casual wear to dine at Le Yaca, the experience surely warrants more dressy attire if you’re so inclined.