On a warm and windy day in April, after bringing everyone in the (614) the 4-11, I had the immense pleasure of enjoying taste profiles, textures, and pairings unlike anything else I’ve experienced in all my 24 years.
The scene: Veritas.
The food: Josh Dalton’s new Chef’s Tasting Menu
As Columbus’ only exclusively tasting menu experience, Veritas takes all the guesswork out of ordering and puts all its confidence into a small, meticulously-crafted, multi-course menu. Never having experienced a tasting menu before, I didn’t know what to expect, but having read a great deal about Veritas prior to my visit, my expectations were high.
Boy, did they deliver.
My guest and I were seated front and center at a table with a view of the pristine kitchen. Hm, dinner and a show, I thought as I met eyes with a man wearing a white chefs coat through the glass. We both smiled. I was excitedly nervous! Veritas was tastefully decorated, lit lowly, and populated by middle aged people wearing mostly business formal attire who, I guessed, were fluent in the language and etiquette of tasting menus. I spun my nose ring nervously.
Then, our host Mitch approached us and put my nerves at ease. He delivered two Snapdragon cocktails (Junmai sake-based and gorgeous) and warmly welcomed us to Veritas.
Our snacks would be right out, Mitch said. But, the snacks we got weren’t like any Fritos or Rice Krispy treats I’d had before. Three bite-sized goodies spaced out evenly on a long white plate lay before me and my grumbling stomach.
Course 1 Snacks
First (left to right) was a small radish dipped in rendered A5 Waygy beef tallow and sprinkled with smoke sea salt—savory beyond belief. I finished the radish and impolitely dabbed up the salt remnants with my fingertip. Next was a walnut cheddar wine cracker topped with whipped smokey blue cheese roasted red grape, balsamic reduction—delectable. And the grand finale: New Zealand Deep-Sea Red Crab salad wrapped in daikon radish, topped with chive. I could’ve eaten a bale of this seafood concoction.
But alas, Veritas likes to keep you hungry as not to spoil any of the riches ahead.
Course 2 Celeriac + Frisee + Black Garlic
This delicacy is made from a molded goat cheese shell, filled with a beet-based foam, and garnished with compressed apples and tarragon. The cold and airy feel of the foam, sweet firmness of the shell, chewiness of the apples, and freshness of the tarragon all joined hands and sang “Kumbaya” as I consumed. Or, maybe that was me singing…
This was by far the best and most complex mix of flavors and textures I had ever had.
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Course 3 Celeriac + Frisee + Black Garlic
I was already juggling my cocktail, my mildly sweet and tart champagne flute from the snack course, and a glass of white wine from the last course when the knowledgable Veritas Sommelier delivered a glasses of “orange” wine to the table. I know what you’re thinking because I thought it, too: no, the wine is not made from oranges, but rather blends both the red and white style of winemaking to create a unique vino. Don’t mind if I do, I thought as I indulged.
As I wolfed down this obscure looking but totally delicious dish, I had absolutely no idea what Celeriac was and my only knowledge about croquet exists because of the movie Alice in Wonderland. Beneath the frisee salad and bursting beads of smoked trout roe was a black garlic sauce-soaked celery root lightly fried in bread crumbs. This was the first warm dish and I was officially in love with Celeriac. Still not sold on the game of croquet.
Course 4 Monkfish + Prosciutto + Hen of the Woods
Prosciutto wrapped anything is a delicacy. Prosciutto wrapped monkfish is a prize. And I was just straight up spoiled with the sautéed hen of the woods mushrooms.
Course 5 Way Flank + Sunflower + Pomegranate
Wagyu, come to mama. Twice pan-seared—once in garlic and butter—laying on a bed of pomegranate yuzukoshu black garlic reduction that I could see myself swimming in a vat of. This was my favorite course by a mile. My only complaint is that my affection for it far outweighed its actual weight.
Course 6 Gjegost + Lychee + Sumac
Full disclosure, the ingredients in this dish may as well have been written in another language, because I had never heard of gjetost foam, lychee sorbet, or sumac. But, it cooly calmed my palate and I was a happy little lychee.
Course 7 Butternut Squash “Tart”
Ah, the seventh and final course. Plated to perfection, the dessert entree was a modest one, bringing in savory profiles and unique textures. My favorite bites were those of the sponge cake and mole ice cream. Call me traditional.
Coming in at $75, the Chef’s Tasting isn’t going to be your Thursday Happy Hour Plans. But, that’s okay because what it does offer is a uniquely special experience that cannot be had anywhere else in the city. Everyone can can offer 1/2 off appetizers, only Veritas can delivery an exceptionally high level of service, quality, taste, character, and creativity each and every time.
Veritas is located at 11 West Gay Street and is open 5pm – 10pm Tuesday through Saturday. To learn more about Veritas and the Tasting Menus, visit Veritas.com.