“If you’re going to advertise yourself as [having] beautiful, sweeping views of the Biscayne Bay, you want the entire package,” says Emily Burster, general manager for Starr. “We felt we owed that to our guests and [the museum].”
To that end, the outdoor space at Verde (1103 Biscayne Blvd.) recently was redone to enhance the al fresco dining experience. It now has 30 additional seats and greenery on the terrace, as well as wooden booths.
The space isn’t the only thing that’s been reworked; patrons also will find new dishes and cocktails on the menu. Burster says menu items still are made from fresh, local ingredients—with a little Italian flair from executive chef Kaytlin Dangaran—and new cocktail favorites such as the White Peach Margarita are here to stay.
“The White Peach Margarita is exactly the vibe that we wanted to go with for our renovation and menu,” Burster says. “It’s this great, pink, vibrant drink that you just want to suck down with a straw immediately.”
As Verde is a go-to spot for brunch—dinner is served only once a week—the team wanted to reflect that atmosphere with the menu revamp. New food includes roasted winter vegetables, butternut squash with fig pizza, and shrimp tacos, which Burster says pair well with the White Peach Marguerita. Given Verde’s relationship with the museum, it’s no surprise that the dishes are inspired by art themselves.
“The food has to look as good as it tastes,” Burster says. “Everything is thought through, from the way the plates are placed in front of guests to how the dressing is smeared on the plate. …
“People’s tastes and trends change, and I think in a food and beverage atmosphere, you have to stay current. We would hope to become trendsetters in that sense; that’s always what we’re striving for.”
White Peach Margarita
2 ounces white peach puree
2 ounces tequila
1 ounce fresh squeezed lime juice
1 ounce simple syrup
1 ounce triple sec
Pour ingredients into shaker over ice. Shake well. Salt rim of rocks glass. Pour drink over ice and garnish with lime wedge.