What would make seasoned mixologists Koire Rogers and Anthony Laborin, who both spent time behind the bar at Farmhouse at Roger’s Gardens, want to join forces and launch their own restaurant, Verde, two weeks before Thanksgiving?
“It was time,” said Laborin. “We had been working in the restaurant business for so long, the idea of running our own restaurant was fun. We wanted to be able to express our ideas. We wanted control.”
Laborin admits that there were a lot of elements about running a restaurant they had not encountered before.
“If we did not have roots in the restaurant industry, it would be a much more difficult process,” said Laborin. “Our previous experience has helped us with the day-to-day operations. We had to get it dialed in, but once we got closer to opening, it got more fun for us.”
Located within The Ranch at Newport Bay in Eastside Costa Mesa, the innovative venture offers what’s described as “libation-focused dining” with a sophisticated cocktail and wine program, which makes sense given the founders’ backgrounds. But now instead of pouring cocktails, “we’re pouring our hearts into this concept,” said Rogers.
When the duo was at well-regarded Farmhouse in Newport Beach, Laborin said that owner and chef Rich Mead gave them a “no holds barred” approach to their cocktails.
“We went to the Farmer’s Market (in Santa Monica) with Rich for five years and learned about the produce, the farmers and seasonality,” recalled Laborin. “We did the same thing here. We want to make sure everything is as fresh as possible, and from a farm that we like that produces quality product.”
The lunch and dinner menus feature seasonal California cuisine created by Executive Chef Paula Balderrama, whose previous experience includes Pizzeria Mozza, Folks Pizzeria and Puesto in Irvine.
“At Verde, we’re honoring California’s incredible seasonal produce by letting each ingredient speak for itself,” said Chef Balderrama. “My goal is to create dishes that are simple yet sophisticated.”
Verde has a unique split-level design. The upper-level restaurant offers a full menu with dinner entrées such as barramundi with mashed parsnip and walnut crumble, seafood stew with wine sauce, herbs and blossoms, and ribeye cap topped with anchovy herb butter.
The lunch menu features sharable plates and several entrees and salads, including paninis, street tacos, a cheeseburger and curry.
Downstairs is Bar Verde, where patrons can find elevated bar bites including a selection of tinned fish with accompaniments, cheese and charcuterie, flatbread and a rotating variety of paninis.
“It’s a really interesting menu,” noted Laborin. “We are trying to reach every person we can, with enough variety for people to be comfortable.”
Verde, 2675 Irvine Ave. Suite D2, Costa Mesa, (949) 867-8011, VerdeRestaurant CM.com.
