Verde Restaurant and Bar: Gazpacho, Hamachi, and Squash Blossom Pizza (Photos)
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.
Photos by Carla Torres The bloody mary at Verde is bloody delicious. And that's just the beginning.
Short Order was recently invited to sample executive chef Nicolay Adinaguev's eco-friendly offerings. Check out the pictures after the jump.
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.