Verde, the new restaurant concept from partners Koire Rogers and Anthony Laborin, is set to open its doors on Friday, November 15, 2024. Located within The Ranch at Newport Bay in Eastside Costa Mesa, the venture will offer libation-focused dining highlighting a sophisticated cocktail and wine program alongside a menu of seasonal, ingredient-driven California cuisine led by Executive Chef Paula Balderrama.
“We’re thrilled to bring Verde to life and introduce a new kind of dining experience to Eastside Costa Mesa,” said Anthony Laborin in a statement. “With Chef Paula Balderrama’s talent and a focus on innovative cocktails and exceptional wines, Verde is all about celebrating seasonal ingredients and thoughtful pairings.”
“We’ve poured our hearts into this concept, and we’re eager to welcome everyone to enjoy what we’ve created at The Ranch at Newport Bay,” added Koire Rogers.
Offering panoramic views of the Costa Mesa landscape, the concept’s unique, two-story venue features an upper-level dining area with approximately 70 seats. Large windows, plush seating and a sleek marble bar create a calm and inviting ambiance with a bright, modern aesthetic. Open for lunch and dinner, the upstairs space also includes a patio, providing an elegant open-air setting reflective of California’s coastal charm.
The lower-level cocktail lounge, Bar Verde, offers 40 seats including a 16-person banquet for larger parties. With dark wood and a moody palette, the cozy hideaway is a late-night destination to enjoy expertly crafted cocktails along with elevated bites and shared plates, available from dinnertime well into the evening.
Verde’s bar program showcases the passion and expertise that Anthony Laborin and Koire Rogers share in helping guests discover the exciting world of libations and crafting the perfect pairing. The beverage menu’s curation of intriguing Old World and local wines, as well as a vibrant list of innovative, well-balanced cocktails, are all thoughtfully designed to complement and enhance each dish. Guests can enjoy drinks like the refreshing Garibaldi with Campari and fresh orange, the aromatic Dear Amari (#1) with Amari, citrus and herbs, or the complex Old Man Trouble with scotch, Cynar and angostura.
Sharing the partners’ commitment to sustainability and seasonally sourced California cuisine, Executive Chef Paula Balderrama’s culinary talent shines in Verde’s refined yet approachable menu. “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, and when paired with an exceptional glass of wine or cocktail, they come together to tell a complete story of flavor.”
Drawing from her experience at Southern California restaurants like Pizzeria Mozza, Folks Pizzeria, and Puesto Irvine, Balderrama embraces simplicity as the highest form of elegance. At the upper-level restaurant, experience a full menu with 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. Head to Bar Verde on the lower level to enjoy elevated bar bites including a selection of tinned fish with accompaniments, cheese and charcuterie, flatbread and a rotating variety of paninis.
Verde’s upper-level restaurant will be open daily for lunch and dinner from 11:30 a.m. to 9 p.m. Bar Verde, on the lower level, will be open from 5 p.m. to 12 a.m. Tuesday through Saturday.
Verde is located at 2675 Irvine Ave, Suite D1, Costa Mesa, CA 92627.
