One thing Verbena is well-known for is having a very pleasant garden. Does having that space affect the way you think about the menu, especially in the summer? Or is it just a nice little extra which doesn't make much difference to the cuisine.
Do you think some people consider you a "summer" restaurant because of the outside space?
The garden
Started by
Wilfrid
, Dec 10 2002 11:28 AM
2 replies to this topic
#2
VerbenaNYC
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- legacy participant
- 25 posts
Posted 10 December 2002 - 12:52 PM
In the garden season we do like to have several menu selections that lend themselves to outdoor dining. Chilled soups, oysters on the half shell, appetizer salads and grilled items are quite popular when it gets warmer out and people are dining in our garden.
Unfortunately we tend to be viewed quite often as a spring through fall restaurant because our outdoor area is so appealing. The reality is that we do have a charming dining room that was designed by Glenn Forley, Diane's brother. He created the wonderful cork table tops that create a warm, casual elegance to the room. Also, we just added linen runners to the tables to add a delicate touch.
Unfortunately we tend to be viewed quite often as a spring through fall restaurant because our outdoor area is so appealing. The reality is that we do have a charming dining room that was designed by Glenn Forley, Diane's brother. He created the wonderful cork table tops that create a warm, casual elegance to the room. Also, we just added linen runners to the tables to add a delicate touch.
#3
Suvir Saran
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- legacy participant
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Posted 10 December 2002 - 12:57 PM
And I love the light in the dining room. It is very romantic and yet also has a handsome-ness to it which is neutral and yet imposing.
