- Sam Hazen, Executive Chef
True to his personal philosophy of running restaurants, my hubby and I had a wonderful second wedding anniversary celebration at Veritas. I barely had the chance to peruse the menu when Chef Sam Hazen came to our table and introduced himself. He was quite the jolly person and he has this way of making his diners feel special.*
The Chef's Tasting Menu is a line on the menu. If you weren't looking for it, you won't find it. If you want to know what's in it, YOU WON'T. According to our friend Ryan**, who was our server for the meal, the tasting menu is never the same for any table. It really goes for whatever the chef feels like serving you.
They are very cautious though, the chef personally asked us three times if we had any food allergies.
One by one, I indulged in Sam Hazen's emotions. My god, his emotions are delicious!
Here's the progression of our meal:
|Home Made Biscuit with Shallot Braised in Mangalitsa Pork (front)|
Stratchi Bread (Back)
|Seared Prime Sirloin with Quail Egg and Garlic Crostini,|
Crispy Risotto Ball, Charred Pepper, Tomatillo, Shaved Feta
|Sashimi of Montauk Fluke, Lime Ponzu, Cilantro & Jalapeno|
|Oyster with House Bloody Mary Cocktail Sauce &|
Vodka infused Horseradish
|Oyster Escabeche - Marinated in Sherry Vinegar,|
Candied Lemon Tomato Confit (part of oyster 2 ways)
|Crab Salad - Boston Jonah & Venezuela Blue Cram with Peppadews,|
Olive Oil, Arugula, Shallots, Phyllo Ring w/Black Olive Salt,
Meyer Lemon Jam & Olive Tapenade
|Seared Diver Scallop & Seared Foie Gras|
with Wild Mushroom and Veal Reduction
|Loin of Lamb, Braised Short Rib Ravioli, Veal Jus,|
Braised Wild Mushroom & Watercress Shallot Salad
|Pan-Roasted Slicked Veal Chop, Cognac Mustard Potato Cake,|
Warm Frisee Bacon Salad
|Lemon Thyme Sorbet|
|Petit Fours - Chocolate Cookie, Rhubarb Hibiscus Macaron,|
Apricot Pate de Fruit
| Chef Sam Hazen and Me|
(The best way to my heart is through my stomach. No kidding.)
|Banana Bread - This was a parting gift.|
My definite winners are the Fluke Sashimi and the Scallop and Foie Gras. The Scallop and Foie Gras is such a homerun because I'm a seafood and liver lover. The lamb dish is also very commendable - I hate lamb, but this dish is really, really good. It wasn't gamey and I ate it all.
I look forward to the rest of our wedding anniversaries, for the rest of our lives. Thank you, Veritas - Our meal was amazing!
Tasting Menu Price Varies, and starts at $130/person. Please ask your server before ordering.
*Chef Sam Hazen made his rounds of the restaurant and paid attention to each table. I was observing. Very rarely do chefs come out of the kitchen to meet us, and if they do it is AFTER the meal. He came as soon as we sat.
**Ryan is a very good friend of Dave and they met when they were still both working at Dylan Prime. Ryan was our dapper dining companion at Eleven Madison Park.
***My husband was very annoyed to take my fangirl photo. (I cannot wait to take a photo with his boss!)
This post was NOT sponsored in any way, shape or form. All the photos are opinions are mine. All rights reserved.
43 East 20th St
New York NY