IT ISN'T A SIMPLE THING to reinvent a restaurant, especially for a tough crowd like New Yorkers. But if anyone is up to the task, it's Sam Hazen, who last fall reopened the idled Veritas, a wine cellar that happens to have a restaurant upstairs. Hazen is a veteran of such iconic spots as New York's La Côte Basque and the Quilted Giraffe and London's Le Gavroche; in recent years he's lent his talents as executive chef at the flashy and busy Tao locations in New ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.