|Baby Spinach Salad with Pancetta, Blue Cheese Deviled Eggs|
Honestly, we all need a special time out once in awhile, right?
What I really like about Veritas is an interesting menu, notable wine list and attentive service. The dining space is also attractive and welcoming. I don't think I could ask for much more. And really, that says tons, because just ask anyone who knows me... they KNOW I can actually ask for more. A lot. More.
|To Finish: Warm Rhubarb Pie|
Soft Shell Crab (seasonal)
Baby Spinach Salad
Maple-Brined Wooly Pig
Roasted Jurgielewicz Duck
What is uniquely remarkable about Veritas is that the waitstaff know their stuff and are incredibly helpful to those who need assistance selecting the right choices -especially if they have a food allergy or must avoid list.
Chef Sam Hazen earned his NY Times 3-star review due to his dedication to cook "great food sourced from local markets and trusted purveyors". Chef is also a graduate of the Culinary Institute of America.
Of special note: you may want to check out their magnum bottle openings. They are offering by the glass pourings of some really good vintages. My husband and I are already on the reservation list, to specifically return for the Clos des Papes (2001).
Details about other openings, special events or to make a reservation: (212) 353-3700.