With punched-tin ceilings, mason-jar light fixtures, and eclectic decor inspired by Versailles' Petit Trianon, this vegeterian restaurant focuses on pleasing the senses. Much of the organic produce used in the changing menu comes from the owners' farm and other local sources. Flavor combinations are anything but accidental. Start with a garlicky "hummus" of local pigeon peas. The signature Verde Mesa rice is a mixture of in-season vegetables and chickpeas that the owners say has gotten many a skeptic to explore the culinary potential of vegetables. There are also quite a few expertly prepared tuna, salmon, and scallop dishes. Salmon might be cured with lavender and ginger, and scallops might be served on a bed of parsnip mash, dressed with fig foam. Reservations are not accepted, so arrive early for dinner.
Feb 21, 2013
During many visits to Old San Juan, my wife and I have searched, not always successfully, for just the right place to have dinner. This time, prompted by Fodor, we peered in the windows of Verde Mesa and decided to give it a try. We're so glad we did. It's a charming place with an inventive menu and an appealing young staff. As far as we're concerned, Verde Mesa is just what the OSJ dining scene has needed.