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Verde gets its inspiration—and produce—from the nearby Union Square Greenmarket. You’ll find the same seasonal mesclun greens and asparagus on the restaurant’s tables as you would at the market. The menu of salads changes seasonally, but on a recent visit, it included fingerling potatoes with pesto, frisee, celery ribbons, smoked ricotta and fig vinegar; broccoli blossoms with campanelle pasta and a kimchi-lemon dressing; and heirloom carrots with bulgur wheat, peanuts, golden raisins and goat cheese. Proteins like coconut shrimp ceviche or wagyu skirt steak come on the side; vegetables take center stage in this kitchen. For dessert, there’s just one tempting option: dark chocolate tahini cookies. Beverage options include kombucha, matcha green tea and coffee.