REVIEW

Veritas

The seasonal New American cuisine at Veritas is always dependable and the setting is warm and cozy.  But the real reason one comes to Veritas is the phenomenal wine program.  Opened in 1999 as a vehicle for the sale of textile magnate Park B. Smith's magnificent, Rhone-dominated collection, it has evolved over the years into something of a club for oenophiles.  Head Sommelier Rubén Sanz Ramiro oversees the 75,000-bottle inventory and a list of 3,000 selections with admirable dexterity.  It is a testament to the skill of the sommeliers that they are able to devise faultless pairings at virtually any point along the price continuum. 

Although he has been associated with Tao and Tavern on the Green, Mr. Hazen's classical culinary chops are unimpeachable:  La Côte Basque, Le Gavroche, Le Manoir aux Quat’Saisons.  That background repeatedly shows itself in the accessible, wine-friendly cuisine served at Veritas.  Mr. Hazen likes to make arresting juxtapositions: lobster and bone marrow in the "Ocean & Land"; merguez lamb sausage and a farm egg; beef tartare, peppered sirloin and braised short ribs in the "Beef in Transition".  He also has an excellent roasted chicken and a succulent maple-brined wooly pig with charred tomatoes.  One can hardly think of a better dish to pair with one of the cellar's hedonistic Châteauneuf-du-Papes.

PHOTOGRAPHS

Read users' comments about this venue or post your own...

INFORMATION

Flatiron
43 E. 20th St.
New York (nr. Park Ave. South)
212-353-3700
Mon-Sat, 5:30pm-11pm; Sun, closed
    Sam Hazen, Chef
    Alexander Williamson, Chef de Cuisine
    Emily Wallendjack, Pastry Chef

    OTHER REVIEWS

    RECOMMENDED DISHES See All