A Gulf Coast boy turned Midwest entrepreneur, Chef Joshua Dalton has been on a 15 year culinary journey best likened to a rollercoaster ride . . . one with twists, turns, highs, lows and the occasional corkscrew.
Dalton was born in the south and spent most of his childhood just outside New Orleans. And, whether or not he knew it at the time, it’s obvious that he absorbed a great deal of the unique flavor and heart of that region as it now shows both in his personality and cooking techniques. In his late teens, his parents’ jobs took him out of the Big Easy and into central Ohio.
It was at that time that he hopped on the coaster and he’s yet to step off. In the past decade or so, Dalton has been hired, fired and rehired at some of Columbus’ best and worst restaurants. He’s been a dishwasher, server, line cook, sous chef, boss, owner and everything in between. And while he hopped from one place to another, one thing remained constant – his drive and passion for food and creativity. So shortly after a partnership with mainstay restaurant 1808 American Bistro (which he is now sole owner of) took him to Delaware, Ohio, Dalton started putting his blood, sweat and tears (literally) into building what he finally identified as his perfect fit…his culinary playground, Veritas Tavern.
Nestled in a sleepy college town, Veritas Tavern broke ground in 2012 and within six months, despite being 40 minutes outside the bustling, foodie-loving downtown of Columbus, Ohio, was named Best New Restaurant by Columbus Monthly magazine and #1 Restaurant by Columbus Crave.
Elevated, unique and unprecedented – Veritas Tavern is founded on meticulous attention to detail, out-of-the-box thinking and a quest to surprise and delight its customers with each and every plate. Chef Dalton is quick to disclaim that the concoctions he and his team dream up take time . . . time to brainstorm, time to prepare, and most importantly, time to enjoy. An outing at Veritas can easily take 3 hours because his goal isn’t to sell you a meal so that you can go on about your evening . . . his goal is to offer you an experience that will fill your evening – with a beginning, middle and an end.
Dalton’s modern techniques are coupled with the fundamentals engrained in him from those years spent in the south. While his dishes are insanely complex and almost magic, there is an element of simplicity that is just as, if not more, important.
His plates can be beautiful, they can be groundbreaking, but if at the end of the meal his guests don’t think it tasted good then he considers the rest a wash.
Dalton is a self-aware workaholic who can be a bit brash, a bit bold and always a potty-mouth. But he also exudes passion for what’s he’s currently doing and is fiercely focused on what he can do next that is bigger, better and even more enlightening for his customers.
He’s in line and anxious for the next thrill ride.