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Veritas

Felonius

By Felonius
in New York: Dining

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oakapple

oakapple

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

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.

Marc Shepherd

http://nyjournal.squarespace.com/

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  • 5 months later...
IrishAdventurer

IrishAdventurer

Posted
Posted

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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oakapple

oakapple

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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.

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.

Marc Shepherd

http://nyjournal.squarespace.com/

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DutchMuse

DutchMuse

Posted
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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.

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.

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.

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IrishAdventurer

IrishAdventurer

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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.

It's gotten MUCH MUCH MUCH better.

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.

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