About this Business
From Our Editors
Though Executive Chef Albert Nguyen-Phuoc is dedicated to using local ingredients, he brings a world of flavors to the menu at Verge. The Vietnam native graduated with honors from Le Cordon Bleu in Paris and peppers his French-Asian fusion with other international culinary styles. A starter of octopus and pork belly touches on nearly all five tastes, thanks to hits of sriracha aioli, red currant, and thai basil. Eggplant-and-mushroom lasagna is layered with gouda and toasted walnuts, and sautéed sea bass finds color from grapes, sea beans, tomato, nasturtium, and grape-juice consommé. Breakfast and brunch are similarly diverse—there's everything from gravlax to chorizo quesadillas—as is a selection of craft cocktails that includes green-tea matcha fizzes and French 75s that, don't worry, do not cost $75.