Verjus is a wine bar and restaurant in Jackson Square serving French-inspired small plates, from the team behind Cotogna and Quince. The wine list runs deep into small-scale, organically farmed bottles with minimal additives, built for both casual glasses and bigger-occasion pours.
The kitchen works from artisanal cheeses, housemade charcuterie, and organic produce sourced from Fresh Run Farm. Pâté en croute anchors the menu, alongside dishes like a charred sausage stuffed with manchego and a Boursin omelette. The dining room is lit by candles and an open kitchen, with a marquee-style menu board setting a warm, low-lit mood.
Verjus was a James Beard Foundation Best New Restaurant finalist in 2020, was included on The New York Times' Restaurant List in 2025, and was selected in the Michelin Guide's 2026 edition.
The kitchen works from artisanal cheeses, housemade charcuterie, and organic produce sourced from Fresh Run Farm. Pâté en croute anchors the menu, alongside dishes like a charred sausage stuffed with manchego and a Boursin omelette. The dining room is lit by candles and an open kitchen, with a marquee-style menu board setting a warm, low-lit mood.
Verjus was a James Beard Foundation Best New Restaurant finalist in 2020, was included on The New York Times' Restaurant List in 2025, and was selected in the Michelin Guide's 2026 edition.