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Current veritas food opinions?

  • y

Recent postings have praised wine and been mixed on food based on eating a while ago. Any recent experiences with the food?

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    1. re: Lucia

      new chef was axed just 2-3 weeks ago...he was pretty horrible at least in comparison to scott.

      1. re: sam1

        HOLY SNAP! I had no idea Bryan left ... now he's at Lever House. (swoon)

              1. re: sam1

                Gregory Pugan is now the executive chef at Veritas. Until this appointment, he was a chef at Robuchon.

                http://eater.com/archives/2008/05/ver...

                  1. re: Lau

                    Yes.

                    The food is much more modern French in style. It's ambitious; certainly there were a few missteps when I ate there, but it's early days. I think it's a very exciting development.

                    1. re: Lau

                      I agree that the arrival of Gregory Pugin is very exciting. We had dinner there a few weeks ago, and I think his cuisine is superb. *Very* different from Scott Bryan's style, which was New American while, as Wilfrid mentioned, Pugin's is contemporary French.

                      Veritas was always one of our favs when Bryan was there. We skipped it during the Ed Cotton phase. I look forward to putting it back on our favorites list.

                      Note that prices have gone up considerably. The 3-course prix-fixe is now $90. Plus, there is a 6-course tasting menu for $155. Also, they've expanded their service hours into the late afternoon, offering "light fare" from 3 to 5:30 p.m.

                      http://www.veritas-nyc.com