Verso

A jewelry designer from Padua told me about VERSO. She told me that the chef (Roberto), was worth his weight in gold. Not because it was home cooking for her, but because his insistence on making everything fresh made each and every meal very special. He makes the bread from scratch, the pasta, the desserts. It didn't take me long to get there, and yes, Roberto makes the cuisine quite special. It was a quiet Monday night. He sat with us and asked us what we would like. "Surprise us!" And, he did. Suddenly, we had two stunning plates in front of us: skewered sweet shrimp, charcoal-broiled over the tastiest spinach, finocchio, shaved with olive oil and salt, with orange sections, and a vegetable I didn't know, blanched with prosciutto underneath and above. Since it was late, it was perfect and light. Dessert was sort of a flan, but no, or a creme brulee, but no. Lighter, with pieces of strawberry, a light cream surrounding, with a caramel vine "painted" into the cream, creating a nouveau effect, almost too pretty to eat.

My husband and I dined here on a quiet Sunday evening, 6 days after they reopened after Sandy renovations. They apologized for the 'limited' menu. Maybe the offerings were fewer but the quality and attention to detail were not lacking. We shared a generous and very fresh arugula salad and a deliciously marinated portabella mushroom with creamy goat cheese. Our entrees, salmon and rib lamb chops were very tasty. Warm and friendly atmosphere with trendy music. We'll definitely return.

Best staff, best food

After a few weeks I have eaten here many times recommended it highly to friends. The perfect village place great food, good wines and friendly service all in one..Welcome to the neighborhood and Best of luck!

Thank you for delivering such great food service and amazing atmosphere

Had a chance to eat on Friday night, , service was great, delicious food and great place.