Veritas Reopens With Chef Sam Hazen’s World Class Cooking to Complement A World-Class Wine Cellar

In vino veritas is a Latin phrase that translates, “in wine [there is the] truth.” In today’s New York City, Veritas, is an esteemed Manhattan wine-restaurant, that has reopened, with a fresh new approach, under the watchful eye of new owner and Executive Chef Sam Hazen, (Below)veritas ChefSamHazen

All Photo Credits: Mr.. Geert Teuwen

Address: 43 E. 20th St., between Broadway and Park Ave. S.
New York, NY, 10003
Telephone: (212) 353-3700
Cuisine: Contemporary American
Executive Chef & Owner: Sam Hazen
Chef de Cuisine: Alexander Williamson (Compass, Morimoto, Gramercy Tavern) 
Pastry Chef: Emily Wallendjack
General Manager: Aaron Zebrook
Head Sommelier: Rubén Sanz Ramiro
Sommelier: Alexandria Cubbage
Partners: Park B. Smith (Founding Partner), Arthur Aidala, Esq.
Hours: 5 PM – 12 AM Monday – Saturday
Closed on Sunday
Number of Seats: Dining Room: 50
Bar: 10 bar stools – Communal table of 10
Wine List: Over 3,000 selections
Number of Bottles: 75,000
Design Firm: crème design (2010)


 The Warm, Inviting Dining Room, Below.

veritas int2 

After an 11 year run, Veritas the Faberge-dining spot with its wine-centered menu closed. Recently reopened and reinvented by owner and Executive Chef Sam Hazen, Veritas serves classy, contemporary American fare, with just enough bells and whistles to wow the most jaded foodie and has replaced the expensive prix fixe format with an affordable à la carte and bar menu. Veritas’ unparalleled wine cellar, boasting more than 3,000 selections (and 75,000 bottles), is accompanied by a rotating market selection of wines under $100.

With Veritas, Chef Hazen is returning to his roots and doing the kind of cooking he enjoys, in an intimate, elegant setting. Chef Hazen’s background includes such iconic restaurants as La Côte Basque and London’s Michelin three-star Le Gavroche, as well as critically acclaimed Cascabel and The Quilted Giraffe, among others. Hazen is more recently known for two of the biggest restaurant successes in the country: Tao New York and Tao Las Vegas.

Redesigned by crème design (Garces Trading Company, Rayuela, Komegashi), Veritas has been reconceived as a warm, elegant and inviting space. The restaurant features off-white brick and chalkboard-black walls accented with cork patchwork created by Julien Gardair A hallway connecting the lively front bar and the intimate dining room is framed with walls of wine bottles, giving guests the impression of entering a cellar. Other elements include a communal table in the bar area, espresso-colored wood tables and softly lit pendant lights. Park B. Smith, the restaurant’s founder and partner will continue to make his extraordinary
wine collection available for Veritas’ reserve list.

veritas int1


Veritas offers beautifully prepared, accessible food incorporating such top notch, quality ingredients as Vermont Creamery butter, tea from Serendipitea (including a Veritas blend), coffee from Kobricks, and bread from Sullivan Bakery. In the kitchen are local produce from Union Square Greenmarket, meat from Debragga & Spitler and Niman Ranch.

Whereas most restaurants design their wine lists to pair with the food, Chef Hazen was inspired by Veritas’ cellar when he created the new menu.

A gift from the kitchen, barely sautéed foie gras on house-made brioche French toast in a delicate pickled ligonberrie sauce was worthy of New York’s finest restaurant kitchens, With it we enjoyed a clever play on the classic :French 75,” here incorporating gin, rather than brandy.

Starters portions are generous and exceptional. You may want to order two, followed by a main plate (if your hungry), as we did, accompanied by wines, from the excellent wine-by-the-glass list, and selected by the terrific  Sommelier Rubén Sanz. By all means start with Chilled Oyster Escabeche with Candied Lemon, Tomato and Cilantro . Served on thick rounds of fresh lemon, each oyster is pristinely fresh and the sauce is light and accommodating. A Spanish white was clean and delicious as its companion. (Benito Santos, Albariño,‘Igrexario de Saiar’).

Another must is a blend of Jonah crab and Venezuela blue crabmeat, in a magical mix of lemon jam, black olives and peppadew peppers. This dish shows chef Hazen’s deft hand in seasoning, an art so many newer chefs have yet to master. A Craggy Range, Sauvignon Blanc, ‘Te Muna’  New Zealand Sauvignon Blanc was a perfect friend.

 veritas Ocean and Land The Ocean & Land, (Shown Above), features a brioche-crusted lobster draped over roasted bone marrow and has a richness that pairs exceptionally well with a medium-bodied Burgundy: (A marriage made in wine/food  heaven). We were impressed with a Bernard Morey, Chassagne-Montrachet: focused and well balanced, it’s buttery finish was a perfect companion to the lobster/marrow union.

Beef In Transition showcases three different cuts, textures and cooking techniques: classic beef tartar, peppered sirloin with Cognac mustard, and short rib sliders. It is a splendid trio of mouthwatering  tidbits, lovely to look at and exhibits chef Hazen’s contemporary style at its best. It lends itself to a full-bodied Châteauneuf-du-Pape. If available, we also loved a delightful blend from Tuscany of 50% Sangiovese and 50% Cabernet Sauvignon.

veritas beef in transition
Beef In Transition (Above)

IF Stuffed Squid is a special, you’ll enjoy the balance of sweet and tart that perfectly match an aromatic, dry Riesling, The deceptively simple and decidedly delectable Belle Rouge Chicken with Potato Leek Cake proves that less is more and works beautifully with a sturdy white, medium red, rose or sparkler. We adored an elegant Priorat Vall Llach ‘Embruix’  from the house’s excellent collection.

veritas Belle Rouge ChickenThe Amazing Belle Rouge Chicken, Above,

Our favorite main course was the incredible  Maple-Brined Wooly Pig, with Charred Tomato, and Wilted Butter Lettuce, where rare pork contrasted crispy neck meat , A fine Chateau de Pez Saint-Estephe was a perfect fit.

veritas market
Farmers’ Market Tasting / Inspired by Union Square Greenmarket For Vegetable Lovers

At the bar, a selection of wine-friendly small plates and bar snacks are on hand, such as Duck Fat Fries, Chicken Livers, a decadent pâté made with Belle Rouge chicken livers and served with pickled Cipollini onions, and a Veritas Steak Tartare.
. veritas cheese

Veritas cheese selection & Honeycomb, Marcona Almonds, Nut Fruit Bread, Accompanied By Dessert Wines
By The Glass or Bottle

Pastry Chef Emily Wallendjack (Nougatine, Pierre Hermé, Cookshop) prepares seasonal desserts that mirror Chef Hazen’s comforting classics including an Heirloom Apple Crisp with cinnamon and crème fraîche ice cream, and a Goat’s Milk Panna Cotta with Port-glazed figs and local honey. Cookies & Hot Chocolate with House Made Marshmallows are the best in town.

veritas apple crumbleHeirloom Apple Crisp  (Above)


Working with Veritas’ world-famous wine cellar, Head Sommelier Rubén Sanz Ramiro (The Monday Room, Public, The Fat Duck, )  organizes special wine dinners with producers, centered around vertical tastings, or as an opportunity to open outstanding magnums.
veritas somiller

Head Sommelier Rubén Sanz  (Above)

To complement the wine list,  a cocktail menu of classic libations and a small selection of local beers, amaros, cognacs and grappas are also available.

veritas int

Veritas accommodates 10 guests at the bar (and 10 more at the bar’s communal table); 50 in the dining room.

Always one of New York’s most unique restaurants, thanks to Mr.Hazen’s noteworthy kitchen, an awesome wine selection and some of the most benevolent and polished service in town, Veritas is better than ever and receives The Walman Report’s highest award for fine dining: A Major.


Copyright 2011 By Punch In International. All Rights Reserved



Chef de Cuisine Alexander Williamson
Executive Chef Sam Hazen

Black Lentil Soup with Jamón Ibérico Profiterole
Ocean & Land with Lobster, Bone Marrow
Artisan Cured Meats with Fig Jam, Autumn Fruit, Blue Cheese Walnuts
Stuffed Squid with Preserved Lemon, Black Olives, Pepperdews (Now off the menu, but may return as a special)
Baby Spinach Salad with Pancetta, Point Reyes Blue Cheese Deviled Eggs
Chilled Oyster Escabeche with Candied Lemon, Tomato, Cilantro
Beets With Pistachios, Goat Cheese, Horseradish
Cured Salmon with Panelle, Salmon Caviar
Veritas House Salad with Confit Shallot Vinaigrette

Tuna Crudo with Seaweed, Ginger Soda
Beef in Transition with Beef Tartare, Peppered Sirloin, Short Ribs with Beef Tartare, Peppered Sirloin and Short Ribs



Striped Bass / Confit Eggplant, Sweet Peppers, Sauce Vierge
Potato Za’atar-Crusted Salmon / Black Olives, Haricot Vert Ragoût
Seared Scallops / Roasted Cèpes, Sunchoke Purée, Foie Gras veritas scallops
Roasted Belle Rouge Chicken / Potato Leek Cake
Maple-Brined Wooly Pig / Charred Tomato, Wilted Butter Lettuce
Niman Ranch Loin of Lamb / Tarbais Beans, Minestrone Broth
Bone-In Sirloin Steak For Two / Pont Neuf Potatoes, Watercress Salad
Filet Mignon  / Roquefort, Port-Braised Cippolini
Short Rib Raviolo / Oyster Mushrooms, Pickled Red Onions
Farmers’ Market Tasting / Inspired by Union Square Greenmarket


Pastry Chef Emily Wallendjack

To Finish

Cranberry Bread Pudding 9 Orange-Vanilla Cream, Candied Pecans

Heirloom Apple Crisp 10 Cinnamon, Crème Fraiche Ice Cream

Goat’s Milk Panna Cotta 10 Seasonal Fruit, Local Honey, Vanilla

Chocolate Hazelnut Bar 11 Aleppo Pepper Caramel, Hazelnut Chantilly

Dark & Stormy 11 Sticky Toffee Pudding, Ginger Lime Ice Cream veritas toffee

Cookies & Hot Chocolate 9 House Made Marshmallows

Ice Creams & Sorbets 10 Seasonal Selection

Veritas cheese selection & Honeycomb, Marcona Almonds, Nut Fruit Bread

Three Cheeses 14

Five Cheeses 23

Seven Cheeses 29

Dessert Wines



Market Oysters, Union Square Mignonette
Union Square Market Pretzels, Spicy Mustard
Charred Bread, Honey Truffle Ricotta
White Anchovies, Sweet Peppers, Cured Olives
Chicken Livers, Pickled Onion, Honeycomb
Park’s Burger
Kobe Bresaola, Blue Cheese Walnuts
Veritas Steak Tartare
Duck Fat Fries
Selection of Artisanal Cheese


Wine Menu


Aviation #43

Hendrick’s Gin,

Maraschino Liqueur,

Crème de Violette, Lemon Juice

Orange Veritas

Orange V Valencia Vodka,

Lustau Almacenista Palo Cortado,

Grand Marnier, Blood Orange Bitters

La Lluvia

Herradura Blanco Tequila,

Caprica Antica, Cherry Liqueur,

Lemon Juice, Orange Juice

French 75

Plymouth Gin,

Lemon Juice, Orange Bitters,


Americano Spritzer

Aperol, Punt e Mes,

Orange Bitters, Prosecco

Union Square Sidecar

Calvados, Cointreau,

Lemon Juice, Maple Syrup





glass bottle

Hidalgo, Fino Especial ‘La Pasana’ $14 —

Jerez, Spain

Lustau, Palo Cortado Almacenista ‘Vides’ $14 —

Jerez, Spain

Lustau, Oloroso Almacenista ‘Jarana’ $10 —

Jerez, Spain

Frédéric Lornet, Arbois Vin Jaune $25 $100

Jura, France 2000 (444919)




glass bottle

Domaine Carneros, Brut 2006 $19 $75 Carneros, California (180318)

Louis Roederer, Brut Collection NV $25 $100 Reims, Champagne (180319)

Laurent Perrier, Brut 2000 $34 $135

Tours-sur-Marne, Champagne (180367)


Steinmetz, Riesling, Brauneberger Juffer, $12 $48 ‘Kabinett feinherb’, Mosel, Germany 2009 (180321)

Benito Santos, Albariño,‘Igrexario de Saiar’ $11 $44

Rias Baixas, Spain 2009 (444901)

Craggy Range, Sauvignon Blanc, ‘Te Muna’ $14 $56

Martinborough, New Zealand 2009 (180322)

Zind-Humbrecht, Pinot Blanc $13 $52

Alsace, France 2008 (180356)

Montenidoli, Toscana ‘Il Templare’ $15 $60

Tuscany, Italy 2006 (444910)

Bernard Morey, Chassagne-Montrachet, $28 $135

‘Chenevottes’ 1er Cru. Burgundy, France 2007



Louis Max, Beaucharme, Bourgogne $10 $40

Burgundy, France 2009 (180324)

Les Clos du Bailly, Côtes du Rhône Villages $11 $44 Rhône Valley, France 2008 (180325)

Renieri, ‘Invetro’, Toscana $13 $52

Tuscany, Italy 2008 (180374)

Château de Pez, St. Estèphe $28 $135

Bordeaux, France 2007 (180327)

Vall Llach, Priorat ‘Embruix’ $15 $60

Catalunya, Spain 2006 (180336)

Pax, Syrah ‘Cuvée Christine’ $19 $76

Northern Coast, California 2007 (180368)


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