Made my way up to Delaware late last week for what turned out to be a great evening at Veritas Tavern-a less-than-a-year-old place that's carved a name for itself in the realm of modernist cooking. And course after course, the dishes were spot on, pairing together flavors I was hesitant to believe would work together.

Made my way up to Delaware late last week for what turned out to be a great evening at Veritas Tavern-a less-than-a-year-old place that's carved a name for itself in the realm of modernist cooking. And course after course, the dishes were spot on, pairing together flavors I was hesitant to believe would work together. While the menu changes every Friday (so I can't promise these dishes will still be on the menu), here are a few standouts I enjoyed while dining: a pleasantly spicy house-made ramen with beef cheek, egg, corn, black garlic and cucumber; buttery Brussels sprouts with a curry-like blend of spices; bacon risotto with a 62½ degree egg, white cheddar cheese and a biscuit; and walleye with red pepper hummus and roasted cauliflower (pictured here).

Sadly, it also seems we enjoyed one of the last evenings the kitchen's dynamic co-chef duo would cook together. Saturday was the last dinner service for chef Avishar Barua, who moved to New York City this weekend. Chef Silas Caeton will carry on at Veritas and has announced they are looking for a sous chef.

This Delaware spot has come a long way in its first year, and I'm looking forward to seeing them continue that path with some fresh faces in the kitchen.

-Beth Stallings