Greer's OC

Verde, a new restaurant concept from partners Koire Rogers and Anthony Laborin, will debut on Friday, November 15, 2024. Situated within The Ranch at Newport Bay in Eastside Costa Mesa, this innovative spot will offer a libation-focused dining experience, featuring a refined cocktail and wine program. Executive Chef Paula Balderrama will helm the kitchen, presenting a menu of seasonal, ingredient-driven California cuisine.

“We’re thrilled to bring Verde to life and introduce a new kind of dining experience to Eastside Costa Mesa,” said Anthony Laborin. “With Chef Paula Balderrama’s talent and a focus on innovative cocktails and exceptional wines, Verde is all about celebrating seasonal ingredients and thoughtful pairings.”

“We’ve poured our hearts into this concept, and we’re eager to welcome everyone to enjoy what we’ve created at The Ranch at Newport Bay,” added Koire Rogers.

Offering panoramic views of the Costa Mesa landscape, Verde's two-story venue boasts an upper-level dining area with approximately 70 seats. Large windows, plush seating, and a sleek marble bar create a serene ambiance with a bright, modern aesthetic. Open for lunch and dinner, the upstairs space also features a patio, providing an elegant open-air setting that reflects California’s coastal charm.

On the lower level, Bar Verde accommodates 40 guests, including a 16-person banquet for larger groups. With dark wood accents and a moody color palette, this cozy hideaway is the perfect late-night spot to enjoy expertly crafted cocktails, elevated bites, and shared plates, served from dinner through the late evening.

Verde’s bar program reflects the passion and expertise of Anthony Laborin and Koire Rogers, guiding guests through the world of libations and perfect pairings. The beverage menu features a curated selection of Old World and local wines, complemented by a dynamic list of innovative, well-balanced cocktails, all thoughtfully designed to enhance each dish. Signature drinks include the refreshing Garibaldi with Campari and fresh orange, the aromatic Dear Amari (#1) with Amari, citrus, and herbs, and the complex Old Man Trouble with scotch, Cynar, and angostura.

Executive Chef Paula Balderrama shares the partners’ commitment to sustainability and seasonal California cuisine. "At Verde, we’re honoring California’s incredible seasonal produce by letting each ingredient speak for itself,” said Chef Balderrama. “My goal is to create dishes that are simple yet sophisticated, and when paired with an exceptional glass of wine or cocktail, they come together to tell a complete story of flavor."

Drawing from her experience at top Southern California spots like Pizzeria Mozza, Folks Pizzeria, and Puesto Irvine, Balderrama embraces simplicity as a hallmark of elegance.

The upper-level restaurant features a full menu, including dishes like Barramundi with mashed parsnip and walnut crumble, Seafood Stew with wine sauce, herbs, and blossoms, and Ribeye Cap topped with anchovy herb butter. Bar Verde on the lower level offers elevated bar bites, including tinned fish with accompaniments, cheese and charcuterie, flatbread, and a rotating selection of paninis.

Verde’s upper-level restaurant will be open daily for lunch and dinner from 11:30 a.m. to 9 p.m. Bar Verde, on the lower level, will be open from 5 p.m. to 12 a.m. Tuesday through Saturday. For more information about Verde and to make a reservation visit VerdeRestaurantCM.com. To inquire about private events or buyouts call 949- 867-8011

2675 Irvine Ave, Suite D1, Costa Mesa. 949.857.8011.