Cuisine:

• American
• Contemporary
• Others

Veritas Description:
Veritas has been a fixture on the Manhattan dining scene since it opened before the turn of the millennium. Chef Grégory Pugin has applied his training from years with Joël Robuchon in both Paris and New York with impressive results. The appetizer of langoustine, marinated in lemon and served with osetra caviar, apple verbena gelée and a fleck of edible gold leaf, sets the stage for the array of dishes to follow. If only the Japanese could prepare sea urchin the way chef Pugin does: his oursin chitarra and Meyer lemon confit was rich but light with a hint of brine. A veal chop in sage veal jus, brought to the table to be admired before plating, was transformed into an elegant slice with just the right amount of chanterelles and asparagus on the side. From the extensive wine menu, sommelier Kelli White selects distinctive wines that artfully complement the food. A vin jaune brought out the best of the lobster cooked in the same wine. A Sancerre rosé, just slightly sweetened with a small amount of Pinot Noir, was a lovely complement to the skate wing in lemon-caper brown butter. And the tokaji from Hungary was a sweet change from the Sauternes often served with foie gras, in this case a smoked foie gras terrine set in sangría gelée. Dinners are prix-fixe with three-, five- or nine-course tasting menus. That's a good thing, too, because you shouldn't miss pastry chef Shawn Gawle's Grand Marnier soufflé with orange crème anglaise, a sweet end to a meal.


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