Veritas Tavern in Delaware Features Upscale Small Plates

| May 11, 2013 | 0 Comments

Gruyere raviolis

Gruyere raviolis. Photo by Steve Stover

Nestled in downtown Delaware, across from the historic Strand Theaer, Veritas Tavern looks like a comfortable small bar or pub. The bar seats almost as many as the dining area, which consists of five high top tables, seating 20.

Veritas reflects my vision of a gastro pub; it looks like a bar, but with major emphasis on the food. Veritas refers to most dishes as “small plates” but they are one size larger, between an appetizer portion and an entree.

The food at Veritas is very creative, even daring.  Veritas makes great use of sous-vide techniques, including braising and an egg cooked to exactly 62.5 degrees. Veritas chefs are also exploring molecular gastronomy, including an unusual presentation of the white and dark chocolate dessert.  The dishes are beautifully presented, and garnishes feature high-end micro greens and other flourishes.

Cocktails are a big deal. The cocktail menu consists a full page, which takes up one-third of the menu. The cocktails feature hand squeezed juices and house made syrup and sodas.  We tried three and especially enjoyed the limoncello champagne with house made limoncello and cava.

The menu consists of two “Before” plates, 14 “Small” plates,  and four “After” plates which are desserts. 

We enjoyed the feta-marscapone dip, cucumbers, toast, and flatbreads ($7). We shared six small plates, including pork belly in a steamed bun with cucumber and hot chili hoisin (3 for $12); sous-vide pork cheek, gnocchi, crispy pork ($15); pork tenderloin, spicy grits, micro greens ($14); bacon risotto, 62.5 degree poached egg, white cheddar cheese, and a tiny biscuit ($11).

There is a happy hour until 6:30 pm with half price cocktails, beer, and wine by the glass.

Veritas was named  recently named “Best New Restaurant of the Year” by Columbus Monthly.

Veritas Tavern, is located at 15 E. Winter St, Delaware. 740.417.4074. More information is available at veritastavern.com.

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Category: Restaurants, Cafes, Bars

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.