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THIS RESTAURANT IS CLOSED Le Caveau Restaurant Review: This intimate restaurant is curiously sandwiched between a series of high-rise buildings, a fact explained by history. Le Caveau has been here since 1949 serving authentic French cuisine in a Victorian establishment unchanged since it was built in 1919. Everything from doorknobs to tables, floral design wallpapers, and wood windowsills to tablecloths is first generation. Lunch hour is particularly busy as patrons from area offices rush to partake of the table d’hôte menu. True to its southern French culinary roots, every part of the animal is served: kidneys, liver---the list of offal goes on. But an array of fresh seafood and poultry is also available. Worth savoring is escargots served in buttery tarragon sauce. Desserts are notable as well, especially the non-French but very Quebec maple pie. Do look into the small but carefully selected, primarily French wines from major as well as lesser-known vintners.