Introducing Verdad Restaurant and Tequila Bar
CHEF NICK FARINA’S NEW EURO-LATIN OFFERING
BRYN MAWR, PA – (July 31, 2009) – Executive Chef, Nick Farina of Blush Restaurant and Howard Taylor, owner of the former Carmine’s Creole Café in Bryn Mawr, have joined forces to open Verdad [818 W Lancaster Ave., Bryn Mawr, PA; 610.520.9100], a Euro-Latin tapas restaurant and tequila bar. Set to open Friday, August 7, Verdad (Spanish for “truth”) will focus on small-plates with Spanish, Cuban, Brazilian and Mexican influences. Verdad’s price point will average $35 per person (includes a drink and three tapas-style plates). Verdad’s bar will features Latin inspired cocktails, a selection of wines from Spain, Chile and Argentina, and an array of Latin beers.
“I’m very excited to bring Chef Nick Farina on board. I believe he is the most talented chef on the Main Line,” says partner Howard Taylor. “ His tapas-style menu is unlike anything this area has ever seen!”
Menu items include Gazpacho with sweet corn and black truffle espuma; Hamachi Ceviche with lime, cilantro, tomato sorbet, pinon and jalapeno; Kobe Taco hard shell, scallion, manchego, spiced kobe beef and dried dates; Cuban Sandwich of berkshire pork, chorizo, swiss cheese, pickles and garlic aioli; Scallop with shaved fennel, blackberries and honey lavender glaze; Short Rib port wine reduction, fingerling smashed potatoes; Paella with lobster, oyster, shrimp, mussels and saffron.
“My passion for tapas started many years ago when I was traveling throughout Europe,” explains Chef Farina. “I love eating tapas-style. It allows me to experience many dishes at a single meal. I am excited to bring my take on this style of dining to the Main Line.”
View menu here: http://dishpublicrelations.com/private/1248994323.pdf
Some boys grow up playing baseball. Nick Farina grew up playing chef. As a child, he reveled in watching his favorite TV star, Julia Child, who inspired him to follow his dream of having his own restaurant. Farina attended Philadelphia’s Restaurant School and landed at John Anderson’s, Solaris Grill in Chestnut Hill. Recognizing the young chef’s ability, Anderson sent Farina to the Culinary Institute of America. After graduating, Farina went to cook at New York City’s Metropolitan Opera House’s Grand Tier restaurant. From there, Farina moved on to Rockefeller Center’s Sea Grill, where he perfected his seafood techniques. With the skills acquired in the high-intensity kitchens of New York City, Farina returned to Philadelphia as chef de cuisine of the restaurant that gave him his start, Solaris Grill. He spent time as a personal chef for Phillies catcher Mike Lieberthal and as a consultant for Sysco Food Systems before opening Bryn Mawr’s Blush Restaurant in 2006. With a great deal of praise behind him, the future shines bright for Chef Nicholas Farina.
Dinner service:
Monday through Thursday 5:00 – 10:00pm
Friday and Saturday 5:00 – 11:00pm
Sunday 5:00 – 9:00pm
Lunch service:
Tuesday through Saturday 11:30am – 2:00pm
One Comment So Far
I tried out Verdad tonight. It was pretty good on a whole.
Their cocktail list was really impressive with interesting selections. Any restaurant that has a cocktail with Licor 43 in it gets an "A" in the bar rating.
The strawberry habanero salsa was fantastic. Tried a mushroom flat bread that had weird textures that threw me off a bit. Shrimp ceviche was decent. It lacked an acid punch that I crave in ceviche and a little too sweet with coconut. Braised short ribs were very good, but the mashed fingerling potatoes fell flat. Fish tacos were so-so.
Between my friend and I we had the four tapas and one appetizer. Each had a cocktail and I had coffee. With tip, the bill came out to $85.
For the price, I would probably go back for a cocktail and a munchie or two, but probably not for dinner.