Main Street in Bayshore is becoming a foodie hotspot and newcomer, Verde Kitchen & Cocktails, is pumping out some authentic Mexican food that is sure to keep you coming back.
My friend and I met up here last week to have an early dinner. For a Thursday the back dining room filled up quite quickly. When we left we saw the bar area pretty crowded for their happy hour of 1/2 price tacos, quesadillas and drink specials.
The back dining room is a live green house where the window boxes hold the fresh herbs and peppers they use to cook in the kitchen. It was well appointed with wooden tables, fresh flowers, and mismatched vintage chairs upholstered in coffee bean bags. Because of the vintage feel I was surprised to see the menu was laminated – I’m a sucker for details and would have preferred a more unique presentation of the menu than the sticky salsa stained plastic one in my hand.
I started with a cocktail, the Jalisco Pear. It was sweet but not overpowering and I could definitely sense the tequila, but the pear infused liqueur was delicious. That evening they had a special margarita that was combined with sangria; the description sounded pretty awesome, but I wasn’t able to try it.
For an appetizer we chose the Guacamole Rajas: fresh avocados melded with roasted poblano peppers, almonds, pepitas, and pomegranate seeds. The toppings lent texture and flavor to the creamy avocado and it came with crispy tortilla circles for dipping. This was a great starter to dinner.
We decided to order two types of tacos and split them (since each order came with two) along with a side of rice and beans. The first taco was the Camarones: plump juicy shrimp with a grapefruit marinade coming through and crisp cabbage topped with a pineapple salsa. It was so fresh and the shrimp were simply delicious. The second taco was the Pescado: a large hunk of crispy battered white fish wherein the crust was flavorful, not oily, and the fish was flaky and seasoned well. This was topped with avocados and a grapefruit hot sauce – again, another sure winner for their taco lineup. If my stomach had more room I would have tried the Barbacoa (brisket) taco. Combining the tacos with the rice and beans was a great option (one side of this was big enough for sharing). My only caveat with the tacos was I wish they had offered the option to have flour tortilla instead of corn.
To finish off the meal we split the House Made Doughnuts, warm pillows of fried dough filled with dulce de leche – an absolute perfect end to dinner.
Finally, the service at Verde was perfect as our waitress was attentive and able to explain the menu clearly. I already have plans to be back here next week for their brunch and will certainly be coming back for dinner to try one of their main dishes. The Carne Asada (skirt steak) with toasted garlic rice has my name written all over it.
Cheers to the staff at Verde – well done!