Veritas, Delivers a superb meal! Options

[helena]

we're confirmed.

[Rich]

It's now eight confirmed. I'll call later for the reservations.

[Rich]

Reservation (under my name) for eight people next Monday 8/24, 7pm.

The eight:

Marc (Oakapple)
Sneak
Helena & Alex
Yvonne & G. Johnson
Peggy & Me

See everyone then.

[Rich]

Just received our confirmation phone call from Veritas. Is the group of eight still confirmed for this evening at 7pm?

It should be fun.

[g.johnson]

Yes for us.

[Sneakeater]

Yes for me.

[helena]

we'll be there.

[oakapple]

Yes for me.

[Rich]

Thanks gals and guys - see everyone tonight.

Since Helena and Alex are driving in from Central NJ, we must forgive them if they are running a few minutes late.

[Sneakeater]

Usually, the people from farthest away get there first.

[Sneakeater]

It continues to amaze me how this restaurant stays so comparatively under the radar. I know from converstation that a substantial number of people in New York who purport to care about food still don't know that it's switched from New American to Classic French -- much less that it's one of the very best Classic French places in the City.

The impetus for last night's visit was the 25% wine deal. 25% off all bottles on the list. I mean, really. So, I'll start with the wine.

Other than the two bottles Rich chose (and paid for: THANKS!) -- a sauvignon blanc that I neither saw nor tasted and a mid-late 90s beerenauslese the last empty glass of which had to be pried from my hand -- we had the following:

A young Felton Road (Central Otego, NZ) riesling. It appears that the hype about Central Otego may be true.

A mid-decade Condrieau from a hot young producer. Also deserving of its fine reputation. (I wish I could remember the hot young producer's name.)

Most excitingly, a 1998 Tertre Roteboeuf. If you're a wine geek, you've undoubtedly heard of this red-hot St. Emillion estate. But you probably haven't drunk it, as their wine is almost unobtainable. So this was a big deal. What's notable about Tertre Roteboeuf is that all the different factions are united behind it: the classic Bordeaux guys, the terroirists, the Parker fruitbombers. It seems impossible for all those people to like the same wine, but when you drink it you can see how. Sure, there's "gobs of" fruit. But there's just as much smoke to complicate the flavor, and then some good grippy tannins to give it some backbone. It isn't the Second Coming or anything, but it was as fully satisfying a wine as I've had in ages.

As far as food goes, I started with the frogs' legs, which Aaron T well described above (but for a few seasonal variations: for example, I don't know what "garbanzo peas" are, but they can grace my plate again anytime anyone wants to put them there). This is another fantastic dish here.

Then, the "degustation of lamb": chops, loin, sweetbreads. Part of the excellence of this dish can be attributed simply to the excellence of the ingredients. But you also couldn't cook them much better than Chef Pugin did.

I love this food.

Many of us had the same dessert: a "sparkling" grape consomme. I didn't detect much sparkle, but it was as grapy as all getout.

To me, a truly excellent meal -- even putting the company aside.

Finally, somebody's got to say it, and I'm the only one who's shameless enough: the woman who brought the bread and performed other like tasks was exquisite. I could see people flocking to this restaurant just for her.

[Wilfrid1]

Garbanzos are chickpeas. Thanks for the report. I am still wondering if I can squeeze in a visit. For the bread, if nothing else.

Two days left I see.

[Rich]

What Sneak said. The 1998 Tertre Roteboeuf was outstanding.

I had the crab "napolean" appetizer - not overwhelming, but nicely prepared. The skate for my entree was superb and the cheese course was perfect - room temp, diverse choices (five), excellent bread (served by Sneak's bread girl) and sides.

That Sauvignon Blanc Sneak neither saw or tasted was a 2007 Selene from Napa - crisp, hints of pineapple and green apples with a floral, clean finish. Peggy, Oak and I finished the bottle prior to the arrival of Sneak and the Johnsons.

The company was terrific, but Helena and Alex had the cancel due to a last minute work emergency - and we missed them (we could have tried another bottle of wine).

And yes, go for the bread girl - you will find yourself asking for seconds.

Thanks guys - it was great fun.

[Sneakeater]

I guess I think of garbanzos as beans (which is what they are, despite the last syllable of their English translation).

[oakapple]

It continues to amaze me how this restaurant stays so comparatively under the radar. I know from converstation that a substantial number of people in New York who purport to care about food still don't know that it's switched from New American to Classic French -- much less that it's one of the very best Classic French places in the City.

Veritas gets very little coverage on the food boards (this thread notwithstanding), and the Paper of Record has ignored the switch, so it's dependent on word of mouth in the old-fashioned sense. It wasn't doing too badly on a Monday evening, but they could certainly be busier.

I've very little to add to Sneak & Rich's reports, aside from photos, which I hope will be up tomorrow.

Finally, somebody's got to say it, and I'm the only one who's shameless enough: the woman who brought the bread and performed other like tasks was exquisite. I could see people flocking to this restaurant just for her.

The essential questions are: What nights does she work? and Does she always wear That Dress?