Veritas

[BryanZ]

But the buzz around his new menu didn't really start until the fall, I'd say.

[oakapple]

But the buzz around his new menu didn't really start until the fall, I'd say.

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I'm not really sure it has gotten the buzz it deserves even yet. But that's sort of typical of any chef change, as it always takes a few months for the new menu to be fully installed, and a while longer for those with a penchant for writing to get around to visiting.

[ulterior epicure]

When did Chef Puglin arrive at Veritas from l'AdJR?

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Last June, per the Times.

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Thanks.

[IrishAdventurer]

This may sound a very redundant question, but since I heard several months ago that Scott Bryan was no longer the chef, I wondered what happened to him or where he went to? I haven't been able to find any information about it.

[HappyLab]

This may sound a very redundant question, but since I heard several months ago that Scott Bryan was no longer the chef, I wondered what happened to him or where he went to? I haven't been able to find any information about it.

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Scott Bryan is now chef at Apiary in the East Village

[oakapple]

This may sound a very redundant question, but since I heard several months ago that Scott Bryan was no longer the chef, I wondered what happened to him or where he went to? I haven't been able to find any information about it.

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Scott Bryan was actually two chefs ago. He was replaced by Ed Cotton, who I believe is now executive chef at BLT Market. And Ed Cotton was replaced last year by Gregory Pugin, who had been executive chef at L'Atelier de Joël Robuchon.

[IrishAdventurer]

Thank you HappyLab and oakapple for the update. We had a wonderful meal there in November '06, with many happy memories, so I was very curious to know what happened.

[DutchMuse]

This may sound a very redundant question, but since I heard several months ago that Scott Bryan was no longer the chef, I wondered what happened to him or where he went to? I haven't been able to find any information about it.

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Scott Bryan was actually two chefs ago. He was replaced by Ed Cotton, who I believe is now executive chef at BLT Market. And Ed Cotton was replaced last year by Gregory Pugin, who had been executive chef at L'Atelier de Joël Robuchon.

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I don't know who's putting out this misinformation (I seem to see it everywhere, and the PR materials from Veritas, as I recall, almost imply this) but Gregory Pugin was NOT the executive chef at l'Atelier Robuchon. He was a sous chef--quite a difference.

[Sneakeater]

Thank you HappyLab and oakapple for the update. We had a wonderful meal there in November '06, with many happy memories, so I was very curious to know what happened.

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It's gotten MUCH MUCH MUCH better.

[IrishAdventurer]

Thank you HappyLab and oakapple for the update. We had a wonderful meal there in November '06, with many happy memories, so I was very curious to know what happened.

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It's gotten MUCH MUCH MUCH better.

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Really? Wow, that's very impressive, because we had a fantastic meal there. If I'm ever back in NYC I'll definitely go there again.

[Sneakeater]

It's so different that if you liked it that much then you might not like it now.

Now, it's pretty much classic French.