About Verano
Cooked to order. Never sitting under a lamp.
Our story
Why Verano exists
Fast does not have to mean pre-made. At Verano the beef is ground in the morning, the chicken sits in buttermilk overnight, and everything hits the grill or the fryer once you have ordered it. That costs us a few minutes and it is the entire difference. We keep the menu tight so those minutes stay few.
Read moreWhat we care about
How we do things here
Ground this morning
Beef ground on site every day. It is why the patty tastes of beef and not of the freezer.
Cooked to order
Nothing is made in advance and nothing sits under a lamp. It costs a few minutes and it is worth them.
A tight menu
Six burgers instead of twenty, so the fryer and the grill are never fighting each other.
Brined overnight
Twenty-four hours in buttermilk before the chicken goes anywhere near flour.
The kitchen
Who cooks your food
The team at Verano works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
Gallery
The counter
Grill, fryer, hands, wrap.
