Tue–Sun · 5:30 till late VERRE Reserve

A neighbourhood restaurant · Est. 2019

Dinner,
considered.

A short, changing menu built around what the market gives us that morning. Cooked simply, plated without fuss, poured with intent.

A plated dish at Verre
Seasonal tasting · 6 courses/ Wine pairing on request/ A la carte at the bar

The table

We cook for the room in front of us, not a recipe card.

There is no signature dish, because the produce won’t sit still long enough to have one. The menu is written each afternoon, once the last delivery is in, and it is short on purpose. Fewer plates, more attention.

The dining room seats twenty-eight. The kitchen is open, the pace is unhurried, and the only thing we ask is that you give the evening a little time.

— Elena Marchetti, chef

This week at the pass

Changes with the market

To begin

Hand-cut beef, brown butter, capers18Raw, dressed to order, a little heat from horseradish.
Grilled leeks, hazelnut, aged sheep’s cheese15Charred over embers, finished with last year’s oil.
Cured trout, fennel, buttermilk17Cured in-house, three days, with dill from the roof.

To follow

Dry-aged duck, quince, bitter leaves34For two, carved at the table. Please allow forty minutes.
Turbot on the bone, mussels, saffron38Whole fish, roasted hard, the pan brought to you.
Slow lamb shoulder, white beans, salsa verde30Six hours, then pulled. Generous, meant for sharing.

A discretionary 12.5% is added for the team. Please tell us of any allergies — the kitchen will happily rework a dish.

“The most quietly confident table to open in the city this year.”
The Weekend Review · Four stars
The dining room at Verre
The bar at Verre

A room built for long evenings.

Warm light, close tables, a bar you can eat at alone with a book. Come for two, come for eight — the room bends to the night.

Bookings open thirty days out

Join us for dinner.

Reserve a table

Walk-ins welcome at the bar · 42 Alder Lane · +1 555 018 4477