Verjus opened in 2015 with a simple constraint: no printed menu that has to survive a full season. The kitchen buys first, from a small rotating group of growers and foragers, and builds the nine-course sequence around what actually showed up that week.
We are not interested in tasting-menu theater — no table-side speeches, no dry-ice reveals. The plates are meant to be eaten while they’re hot, in an order that makes sense, by people who came here to have dinner rather than watch one performed.
Two seatings a night, Tuesday through Saturday. Wine pairing optional, always poured by the glass rather than a fixed flight so the sommelier can actually adjust to the table.