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 Joanna Adduci is a Northport resident, currently working as a writer. She has a B.S. in Journalism from St. John's University and is active within her community working as a blogger and musician. She enjoys cooking, traveling, hiking and performing with her dad in their LI-based cover band, Next Generation. Joanna can be reached by e-mail at: joanna.adduci10@gmail.com. |
| Verde Kitchen & Cocktails is reinventing the Long Island dining experience through the use of local, quality ingredients and a warm, inviting atmosphere. A local oasis for foodies and novices alike, Verde offers something for everyone. Whether you're searching for a bold, seasonal entree or quick after-work bite, you've come to the right place. Verde brings me back to the days of exploring up-and-coming, back-alleyway eateries in Williamsburg and Astoria, where owners and chefs were aiming to revamp the quality of the characteristic dining experience. Owners, and brothers, Andrew and Anthony Tartaglia are choosing local, quality ingredients and that has made all the difference. Patrons at Verde can choose from a wide variety of artisanal cocktails – complete with herbs and garnishes grown in their on-site greenhouse. I opt for the Blood Orange Margarita, while my guest selects the El Magico. Both contain aesthetic, personalized touches such as black lavender sea salt or coconut jalapeno rim. The cocktail list is impressive, and offers a wide variety of carefully constructed libations. Their beer and wine list is also noteworthy and diverse, containing authentic favorites and suggested pairings. The menus at Verde include: Tacos and Ceviche, Little Cravings, Lunch, Dinner, Brunch, Cocktails and Margaritas, Beer, Wine, Tequila and Mezcal Flights, and Dessert. Our gastronomic marathon was comprised of appetizers from the Little Cravings menu, tacos and seasonal entrees. For appetizers, we selected The Guacamole Trio, consisting of three different guacamoles: Traditional, Rajas – roasted poblano, pomegranate seeds, pepitas and almonds, and Ostra Fritas – uni and local, fried Sexton Island true blue oyster. We then ordered Chicharrón, complete with Valentina hot sauce and fresh herbs. The taco menu at Verde is nothing short of audacious. Daring combinations of fresh, grass-fed meats, locally sourced fish and seafood, and authentic, bold toppings. First, we tasted the Carnitas, a seamlessly delicious combination of roasted pork shoulder, pork belly, coriander, cumin, salsa verde, and salsa arbol. Next, the Barbacoa. My personal favorite, this taco is savory and sweet, containing slow-cooked chile rubbed charred brisket marinated in Negra Modelo Mexican Lager & Mexican Coke, topped with pickled serranos. Lastly, the Camarones. A blended mix of guajillo and grapefruit marinated shrimp, cabbage, crema, and pineapple cucumber salsa. Verde’s tacos are made using freshly ground corn masa making them naturally gluten-free. The establishment suggests enjoying them traditionally, as a snack before the meal. The entrees at Verde are artistically designed, and seasonally inspired. My guest and I opted for the Pato a la Plancha, a delightful dish comprised of pan roasted duck breast, duck confit, roasted brussels sprouts, and black bean puree. Truly magical, savory, and cooked to perfection, I will definitely be ordering this again on my next visit to Verde. While many restaurateurs choose to head in the same culinary direction as their competitors, Verde Kitchen & Cocktails aspires to something greater – maintaining a vision of bold authenticity within an industry that appears to be playing it safe. I whole-heartedly recommend you visit this ambitious eatery and reinvent your routine dining experience. |
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20 lucky winners will win $500 each in prizes totaling $10,000. 