Brooklyn's #1 Plant-Based Restaurant

Where Plants Become Art

Chef-driven, 100% plant-based cuisine that celebrates seasonal ingredients and bold global flavors. No compromises, no imitations — just real food, reimagined.

Reserve a Table View Menu

100% Plant-Based

Locally Sourced

Zero Waste Kitchen

Our Menu

Plant-Based, Never Basic

Every dish is crafted from whole ingredients, rooted in global traditions, and designed to satisfy.

Miso-Glazed Eggplant Steak

$22

Thick-cut Japanese eggplant with white miso glaze, sesame, pickled ginger, and crispy shallots over black rice.

GFSF

Truffle Mushroom Risotto

$26

Arborio rice slow-cooked with wild mushroom broth, finished with black truffle oil and cashew parmesan.

GFNF

Jackfruit Carnitas Bowl

$19

Slow-braised jackfruit with chipotle, cilantro-lime rice, black beans, avocado crema, and house salsa verde.

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Cauliflower Shawarma Plate

$20

Roasted cauliflower with shawarma spices, tahini drizzle, pickled turnips, and warm pita bread.

Thai Peanut Noodle Bowl

$18

Rice noodles tossed in spicy peanut sauce with crispy tofu, edamame, shredded carrots, and Thai basil.

Beet Tartare

$16

Finely diced roasted beets with capers, cornichons, mustard, avocado mousse, and sourdough crisps.

GFNF

Smoked Carrot Lox Toast

$15

Thinly sliced smoked carrots on house-baked bread with dill cashew cream cheese, red onion, and capers.

Coconut Ceviche

$17

Hearts of palm and young coconut in citrus-habanero leche de tigre with plantain chips and microgreens.

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Chef's Story

Meet Chef Alejandra Ruiz

From Mexico City kitchens to Brooklyn's plant-based revolution.

Chef Alejandra trained at the Culinary Institute of America and spent a decade in Michelin-starred kitchens before going fully plant-based. Her philosophy: plants deserve the same respect, technique, and creativity as any protein. At Verde, every dish is a love letter to the earth.

15+

Years in Kitchens

Plant-Based Awards

40+

Seasonal Menus Created

Farm to Table

Our Sourcing Partners

We work directly with local farms to ensure the freshest seasonal produce.

Brooklyn Grange

Rooftop farm providing heirloom tomatoes, herbs, and microgreens year-round.

Hudson Valley Harvest

Family-run cooperative delivering seasonal root vegetables and squash.

Green Thumb Organics

Certified organic greens, kale, and specialty lettuces from the Catskills.

Fungi Perfecti NY

Specialty mushroom cultivator providing shiitake, oyster, and lion's mane.

Gallery

A Feast for the Eyes

Every plate is a work of art, every moment worth savoring.

Reservations

Book Your Table

Secure your spot for an unforgettable plant-based dining experience.

Reviews

What Our Guests Say

Real reviews from the Verde community.

I am not even vegan and this was the best meal I have had in Brooklyn all year. The truffle mushroom risotto changed my whole perspective on plant-based food. Absolutely world-class.

Marcus Thompson

Food Blogger, Brooklyn