If you try something new, you might really enjoy it, even if it's filling balloons with Hot Wheels and throwing them off a bridge to see if they'll float. Try some northern Italian fare with today’s Groupon to Verde on Smith in Brooklyn. Choose between the following options:
- For $15, you get $30 worth of Italian cuisine during dinner, plus any dessert (a $7.50 value; a $37.50 total value).
- For $20, you get $45 worth of Italian cuisine during dinner for a group of four people, plus any two desserts (a $15 value; a $60 total value).
Italian-born owner Cono Morena builds northern Italian cuisine with organic ingredients at Verde on Smith, a chic, Zagat-rated eatery lauded by the Brooklyn Paper for its succulent seafood. Cannellini beans and escarole spill across the dinner menu's sizzling filet of seared tuna ($24) and any poorly placed suit jackets in the vicinity. Prosciutto and wild cherry tomatoes weave through the rigatoni with filetto di pomodoro's lush pasta foliage ($14). A bed of fresh arugula cushions the straccetti's grilled filet mignon dusted with parmesan cheese ($18). One or two desserts, such as the chocolate cake with homemade whipped cream, serve as entree epilogues sweeter than a sentient lollipop whispering encouraging affirmations.
Single-tier chandeliers bathe exposed-brick walls and hardwood floors in a muted glow while patrons snuggle into a cushy leather bench. Patrons can traipse or triple-lutz across a brick patio dining area bordered by wooden beams around a forest-procured centerpiece.
Verde on Smith
Verde on Smith, like a book without a dust cover, presents a whole world beyond what its simple exterior portrays. Past the restaurant's façade—marked solely by a black canopy—a slew of dark-stained wood tables line up against an exposed brick wall. Small wall sconces light intimate tables for four and an adjacent bar. Behind that bar, backlit bottles of top-shelf liquors and wines sit on glass shelves elegantly framed by wood grain that matches the stain hue of the bar. These tones permeate the rest of the restaurant, from the floor and the chairs to the rich wood of the halo-style chandelier.
The decor as a whole, including the pressed-tin ceiling, creates a pictorial elegance worthy of a Victorian painting—it even extends to the back patio, where sprawling black umbrellas present a paradox: you can go outside and still feel like you're inside. That's because cabin-style wood walls circumscribe the brick patio, and they reach all the way up to the edges of the umbrellas.
The restaurant's menu presents a depth of taste equal to the standard set by the decor. Its three pillars are pasta, seafood, and meat. Servings of gnocchi al dente with sausage and broccoli rabe represent the fresh-pasta part of the food roster. The kitchen staff prepares cuts of filet mignon paired with sautéed mushrooms to showcase the menu's carnivorous merits, whereas their lobster feast includes half a lobster, baked clams, shrimp, and corn on the cob, satisfying the state requirement of serving at least one dish with the word "cob" in it.