Located on the third floor of the Orange County Museum of Art, Verdant's dishes alone serve as a special art exhibition in the overall museum experience. Developed by Executive Chefs Ross Pangilinan and Nick Weber with General Manager Alyssa McDiarmid, the restaurant leans mostly vegetarian with a special emphasis on fermentation.
The menu offers a fresh, innovative, plant-forward menu that rotates weekly and highlights the bounty of local and seasonal produce available in Southern California.
The restaurant seats 75 guests and be open for lunch service 6 days a week (closed on Mondays). In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails.
The cafe? space designed by Morphosis is located on the museum’s terrace level and provides visitors with a chic and joyful dining experience in a bright and creative setting. Verdant’s dining room, featuring family-style tables alongside round tops, brings the outdoors in with large interior trees and plants that then flow into outdoor seating on the terrace.
Photo credit: Ron DeAngelis.