Chef Nicolay Adinaguev has kept things simple and local, with a fresh, Florida-centric menu. Some favorites from the lunch menu have carried over to brunch, so visitors who can't break away from their jobs midweek can get their fix on the weekend. For cocktails, the selection ranges from classic bloody marys to more tropical concoctions such as guava margarita and blood orange mimosas. Try the spicy yuzu gin, which fuses Bombay gin, yuzu calpico, and jalapeño slices. There are no bottomless option here, but Verde makes up for it in tasty food.
In the warm shrimp salad, a lunch option, succulent Florida shrimp are lightly grilled and paired with mesclun greens, avocado, and a truffle beurre blanc dressing ($18). Course sea salt dots the salad and adds a nice bite to the dressing. If you're sharing, the friendly staff will divvy up your portion upon request. It's a perfect counterbalance to the less healthful -- but equally delectable -- options.