Roasted carrots with Thai curry , shimeji mushrooms and coconut , on the menu at OCMA ’ s cafe , Verdant
CULINARY CREATIONS
OCMA WILL NOT ONLY BE HOME TO PAINTINGS , PHOTOS AND SCULPTURES , BUT CULINARY CREATIVITY , TOO .
On the building ’ s upper floor , a plant-forward cafe called Verdant will serve a menu of California cuisine filled with organic , locally sourced ingredients for lunch six days a week ( the museum will be closed Mondays ).
Verdant and a coffee bar on the museum ’ s first floor are being developed by Executive Chefs Ross Pangilinan and Nicholas Weber , who are behind new Cal-French bistro Populaire at South Coast Plaza . Pangilinan also owns and operates Terrace by Mix Mix at South Coast Plaza ; Mix Mix Kitchen Bar in Santa Ana , which earned a Michelin Bib Gourmand designation in 2019 and is now only open for special pop-ups ; and ReMix Kitchen Bar in Long Beach . Weber most recently served as executive chef of 24 Carrots , a top catering company in OC .
Among the dishes on Verdant ’ s menu are roasted carrots with Thai curry , shimeji mushrooms and coconut . In addition to food service , the cafe will offer gourmet coffee and tea including ceremonial-grade matcha , as well as craft cocktails and a curated wine list at the expansive bar . Both indoor and outdoor seating will be available as the restaurant opens to the rooftop terrace . The dining room will feature a sleek , minimalist design with long , family-style tables and round tops , plus velvet and macrame textiles and hints of greenery from indoor trees and other plants .
NEWPORT BEACH MAGAZINE 41