Another food post by the non-foodie Lauryn (everyone has to eat, right?)
Given the size of the locale, it’s pretty amazing that Vert Kitchen produces the wonderful food that it does. I planned to meet Anna at Overt (the adjoining coffee shop) for some New Year planning, only to realize that there wasn’t just limited seating, but zero seating. Perhaps we should have known since the address is 712 ½? At any rate, we happily went next door to Vert, which I hadn’t eaten at for years and was eager to revisit.
Only slightly larger than Overt, Vert Kitchen has limited seating which is supplemented by the patio on warmer days. We sat by the window and caught up over tea while we waited for our food. Squeezed into the adorable restaurant sipping my latte while I gazed at Pearl street, I almost felt like I was back in a big(ger) city!
While the table was small, the portions were mighty. We were both pleasantly surprised when our food came with full salads (and mine even included a side – I chose the quinoa salad and had to take it home in a box). Since I have zero dietary restrictions (I wish I had the willpower), I had the Fried Eggs and Bacon on Toast. Such a simple name does not accurately describe the meal though. Yes there were fried eggs. Yes there was extremely thick bacon. And yes toast. But this wasn’t your typical fare. Vert touts fresh ingredients and there was no arguing on this meal. The toast, intimidating in color at first, was delightfully covered in tomato butter. I had never tried, or heard of, tomato butter but now I can’t stop thinking about it.
Anna had the butternut squash, kale and brie frittata (and had to remove the butternut squash because she has willpower and exercises it with the Keto diet). When the frittata came on a full bed of salad, Anna was disappointed by the cucumbers. She has such a distaste for them she declared she wasn’t eating the salad. A few bites later after pushing some cucumbers aside, she declared it the best salad she has ever tasted. Ever. Pretty sure it trumped the butternut squash/kale/brie minus butternut squash frittata.
By this point the small eatery was packed and there was a wait for the few coveted tables. After another cup of expensive tea (total pet peeve here, but tea should be free refills like coffee!), we decided we could not monopolize the table anymore with our laptops and packed up our work and leftovers. Really though, I think Anna needed to remove herself from watching me sip the delicious, and free, cucumber water.
Vert Kitchen and Overt are open daily 8am- 8pm. Menus are seasonal and can be found here.
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