Just as the name implies, Veranda sits above the streets in SoHo with a retractable pergola roof and greenhouse vibes in the main dining room. While the airy dining room makes it feel like you’re dining outdoors regardless of where you sit, reservations are now available on its lower terrace so you can enjoy the restaurant’s globally inspired American fare al fresco.
Just as the name implies, George Mendes’ globally inspired latest venture, Veranda, sits above the streets in SoHo. The retractable pergola roof gives the standard dining room major greenhouse vibes, but grab a seat on the multi-tiered garden terrace or a private dinner on the upper terrace and you’ll quickly forget about the bustling neighborhood surrounding the restaurant.
Last April, the debut of Veranda marked chef George Mendes’ return to the NYC culinary scene after closing his celebrated Iberian-inspired restaurant, Aldea, in 2020. In partnership with restaurateur David Rabin, this eatery is located on the second floor of ModernHaus Soho (formerly The James), and in addition, includes The Bar at Veranda, an intimate cocktail destination with drinks spearheaded by Johnny Swet (The Skylark, Rogue and Cannon). With views overlooking Grand Street, order snacks from chef Mendes like Julienne French Fries or Crispy Salt Cod Croquettes with signature drinks like the Wanderlust (mezcal, thai basil, coconut, absinthe) or Black Walnut Negroni (gin, sweet vermouth, select aperitivo, black walnut bitters).
This popular SoHo spot is celebrating its first Thanksgiving with a three-course menu available in the greenhouse-like dining room. Chef George Mendes is serving homemade sourdough to start, along with traditional starters like squash soup and a baby lettuce salad, as well as more unexpected options inspired by the chef’s Portuguese heritage like shrimp "alhinho" with sweet smoked pimenton, garlic, olive oil, and pressed shrimp jus. For main courses at Veranda, choose from all-natural turkey with chestnut-brioche stuffing, lightly smoked Yukon potato puree, and white button mushroom stew; aged beef tenderloin with hearth-roasted potatoes, carrots, and a black peppercorn red wine sauce; arroz de pato with duck confit, chorizo, orange, and crispy duck skin; and more. Pumpkin spiced cheesecake with a graham cracker crust and toasted meringue, warm apple crisp a la mode, and a chocolate pecan tart round out the dessert options.