Verde Kitchen & Cocktails
70 East Main Street, Bayshore
Verde Kitchen & Cocktails is reinventing the Long Island dining experience through the use of local, quality ingredients and a warm, inviting atmosphere. A local oasis for foodies and novices alike, Verde offers something for everyone. Whether you’re searching for a bold, seasonal entree or quick after-work bite, you’ve come to the right place. Verde brings me back to the days of exploring up-and-coming, back-alleyway eateries in Williamsburg and Astoria, where owners and chefs were aiming to revamp the quality of the characteristic dining experience. Owners and brothers, Andrew and Anthony Tartaglia are choosing local, quality ingredients and that has made all the difference.
Patrons at Verde can choose from a wide variety of artisanal cocktails – complete with herbs and garnishes grown in their on-site greenhouse. I opt for the Verde Margarita, while my guest selects the Cucumber Jalapeno. The cocktail list is impressive and offers a wide variety of carefully constructed libations. Their beer and wine list is also noteworthy and diverse, containing authentic favorites and suggested pairings.
The menus at Verde include Starters, Entrees, A La Carte Tacos, Sunday Brunch & more. To start, we selected The Rajas Guacamole – roasted poblano, pomegranate seeds, pepitas and almonds, and Queso Fundido – Oaxaca cheese, wild mushrooms, black garlic salsa, sesame, served with warm tortillas. Yum.
The taco menu at Verde is nothing short of audacious. Daring combinations of fresh meats, locally sourced fish and seafood, and authentic, bold toppings. First, we tasted the Carnitas, a seamlessly delicious combination of roasted pork shoulder, pork belly, salsa verde, and Salsa Arbol. Next, the Barbacoa. My personal favorite, this taco is savory and sweet, containing slow-cooked chile-rubbed charred brisket marinated in Negra Modelo Mexican Lager & Mexican Coke, topped with pickled serranos. Lastly, the Camarones. A blended mix of crispy battered shrimp, walnut pomegranate jalapeno salsa, crema, and avocado. Verde’s tacos are made using freshly ground corn masa making them naturally gluten-free. The establishment suggests enjoying them traditionally, as a snack before the meal.
The entrees at Verde are artistically designed, and seasonally inspired. My guest and I opted for the Pollo Mole Rojo, a delightful dish comprised of roasted half chicken, toasted garlic rice, sauteed kale, and Mole Rojo. Truly magical – savory and seasoned to perfection, I will definitely be ordering this again on my next visit to Verde.
While many restaurateurs choose to head in the same culinary direction as their competitors, Verde Kitchen & Cocktails aspires to something greater – maintaining a vision of bold, authenticity within an industry that appears to be playing it safe. I wholeheartedly recommend you visit this ambitious eatery and reinvent your routine dining experience.