But in any case, I digress. Vera quickly grew on me, from my first step in the door. The small, intimate scene, complete with booths flanking the right, bar flanking the left, and cheese bar just behind it, evoked a sense of neighborhood right away. Destination diners and locals alike are sure to feel the hospitality, and few other places can you find the Executive Chef out in full sight the entire evening, talking with line cooks, servers, and patrons alike.
And the food. The food was made with love; rich, rich love. The bread and trio of butters delectable and sinful, the foie gras even smoother and creamier than the butter if that's possible. And the lamb chorizo? Order it. I know, I know, I must be on a lamb kick (reference here), but I don't think I could come back and pass this dish up. Next time I will also be trying the brussels sprouts with Iberico ham, and pork belly with persimmon salad. See, what did I tell you? Rich love.
Not to mention the sherry and wine selection. Both the husband and I tried a glass of Spanish sherry evoking hazelnuts that was just amazing. I then stuck with red wines, and tried both a glass of Tempranillo and Cab that were both complex in flavor and really, really good.
I see a section on their website labeled "Classes", with the byline "Coming Soon." Please, Chef Mendez, let me know when this happens. I'll be the first person signed up.