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.
43 E. 20th St.
New York (nr. Park Ave. South)
212-353-3700 Mon-Sat, 5:30pm-11pm; Sun, closed
RECOMMENDED DISHES See All
- Crab Salad - Lemon Jam, Black Olives, Arugula
- Seared Scallop - Parsnip, Black Truffle Vinaigrette, Lardo
- Merguez & Farm Egg - Spicy Stewed Tomato, Lamb Sausage
- Beef in Transition - Beef Tartare, Peppered Sirloin, Short Ribs
- Roasted Label Rouge Chicken - Soft Potato Pillows, Thyme Jus
- Maple-Brined Wooly Pig - Charred Tomato, Wilted Butter Lettuce
- Pan Roasted Veal Chop - Short Rib Ravioli, Watercress
- Roasted Jurgielewicz Duck - Gingered Sauternes Fruit