Just like the rest of the Pérez Art Museum, Verde was designed by renowned architecture firm Herzog & de Meuron, featuring concrete walls contrasted with gauzy draperies, light-wood tables, neutral banquettes and cool pendant lamps. Executive Chef Kaytlin Brakefield’s menu showcases local seafood dishes and meats, served in appropriate (not gigantic) portion sizes. Anticipate lunch dishes like tuna tartare, seasonal ceviches, housemade soups, thin-crust pizzas and large plates such as pan-seared striped bass, sweet-corn ravioli and chicken under a brick.
Special Dishes: Pan-Seared Striped Bass, Sweet-Corn Ravioli
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