At Pérez Art Museum Miami's Verde Restaurant and Bar, the menu is all about keeping it green. The Stephen Starr restaurant upholds the museum's organic and sustainable motif.
Short Order was recently invited to sample executive chef Nicolay Adinaguev's eco-friendly offerings. Check out the pictures after the jump.
See also: Verde Restaurant and Bar's Nicolay Adinaguev on PAMM, Art Basel, and Opening Day
Verde's waterfront setting is perfect for a cool gazpacho ($8). Enjoy one of the best views in town while sipping this tasty rendition made with local heirloom tomatoes, celery leaves, and croutons. It's a large portion, but we guarantee you'll want more.
For something raw and light, choose among the hamachi sashimi, bigeye tuna tartare, and beef carpaccio. Verde's seafood reflects tropical influences.
The citrus ponzu sauce on the hamachi ($13) was delicate and tangy, so much so that we ordered a side of it and sipped it like sake. The raw fish is also topped with a jalapeño relish.
Bigeye tuna tartare blends chunks of fish with lemon, horseradish, and sunflower sprouts ($14).
For starters, Verde also features a selection of artisanal domestic cheeses, charcuterie, and salads.
Even the pizza is green at Verde. Squash blossoms ($13) top off a pie stacked with goat cheese, tomato, roasted garlic olive oil, and zucchini. It's so pretty you almost don't want to eat it, but it tastes as good as it looks.
Other dishes include Caribbean red snapper, roasted New York strip, and delectable vegetables. The maitake mushrooms ($8) are simple and beautifully grilled but exude big flavor.
You won't regret ordering this chocolate pudding. Although little about it was green, it still tasted absolutely delicious.
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