About Us

Veritas presents a unique blend of contemporary decor and related cosmopolitan ambience inviting you to sample the culinary creations of its Executive Chef, Tai Lee. Dramatic contrasts of light and color, emitting from the classically brilliant Shoenbeck crystals, reflecting against the striking Venetian plaster and hand-painted walls, create an elegant setting found only in the finest dining establishments.
The extraordinary atmosphere takes fine dining in Bryan/College Station to an all new level of excellence.  Come experience the sense of excitement at Veritas destined to be a Brazos Valley classic!

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Tradition

Our management team proudly boasts and is comprised entirely of Aggie graduates. Tai Lee is an accomplished Executive Chef, who received his restaurant and culinary training while attending Texas A&M University (Finance Graduate, Class of ’02).
Aggie graduates lead the way in cultivating the finest and most diverse wine and liquor selection in College Station.  Christina Cho (Class of ’05) is our wine steward.  While our owners, Mike and Taffy O’Brien, are not first growth Aggie graduates, they share the 12th Man Tradition as active supporters of A&M, along with their two sons, Patrick O’Brien, Graduate School of Visualiztion Sciences (Class of ’08), and Troy O’Brien, a Psychology major (Class of ’09).  The Aggie Tradition is alive and well  at Veritas.

Food

Executive Chef, Tai Lee, has created a modern French-American-Asian bistro where the traditions of French cuisine meet the flavors of the American and Asian market with a menu reflecting the changing seasons and a focus on the simplicity of fine ingredients.Veritas Wine & Bistro is our interpretation of the new generation of restaurants whose classically trained chefs offer creative cuisine in a casual, comfortable and contemporary setting.  Chef Lee’s uncompromising insistence on quality and freshness means the texture and flavor of each bite is a moment to savor.

The freshest ingredients are insured by selecting only the best fish available, flown directly from the source.  The best grade of aged beef is used in the distinctive steak dishes, like the bleu-cheese encrusted tenderloin.  The food is prepared in an Open kitchen for all to see. Select a table fore quiet and intimate enjoyment or sit at the Chef’s table coveted as the perfect spot for an interactive culinary experience.

Wine

The preeminent role of wine at Veritas is immediately apparent to all guests as soon as they enter the restaurant.  A 12 foot high, 90 square foot glass walled cellar centrally positioned in the restaurant, colorfully displays over 1500 bottles in a temperature and humidity controlled environment.

The wine cellar is currently kept at 60-65 degrees and 56% relative humidity for all reds and Old World whites, with nearly 300 white wine and sparkling bottles individually kept at lower temperatures in a separate wine cooler.
Veritas is the premier venue for fine wine selection, pricing, service, food-paring and enjoyment. Veritas has garnered an Award of Excellence from Wine Spectator in 2007-2011.