a’Verde Menu Sneak Peek
In anticipation of A’Verde’s Cocina Tequila Library opening, diners in the Triangle will have a sneak peek opportunity to experience the restaurant’s menu before it officially opens later this year. For one night only, on Friday, November 19, 2021, A’Verde’s Chef Katsuji Tanabe (the Top Chef alum and Chopped champion) will host pop-up dinners at LM Restaurants’ sister restaurant Vidrio in downtown Raleigh. The dinners will offer a glimpse of what is to come from the new Cary restaurant. Tickets are available now via Vidrio’s website.Guests can expect to enjoy Katsuji’s favorites from A’Verde’s menu items, like Ceviche Tostada and Street Charred Corn, served family-style before inventive big plates like Root Vegetable Enchiladas and Cohinita Pibil Braised Pork. A’Verde’s menu is Chef Katsuji’s opportunity to showcase traditional and unique Mexican flavors that are not always common in the South, while using the region’s best ingredients. Drawing inspiration from the melting pot that is Mexico City, his family table, and other regions of Mexico, Katsuji creates a menu that offers a variety of his favorite dishes, from cornbread and refried beans to pork shanks, octopus tacos, and vegetable-forward dishes with local, seasonal produce.
Related Events
In anticipation of A’Verde’s Cocina Tequila Library opening, diners in the Triangle will have a sneak peek opportunity to experience the restaurant’s menu before it officially opens later this year. For one night only, on Friday, November 19, 2021, A’Verde’s Chef Katsuji Tanabe (the Top Chef alum and Chopped champion) will host pop-up dinners at LM Restaurants’ sister restaurant Vidrio in downtown Raleigh. The dinners will offer a glimpse of what is to come from the new Cary restaurant. Tickets are available now via Vidrio’s website.Guests can expect to enjoy Katsuji’s favorites from A’Verde’s menu items, like Ceviche Tostada and Street Charred Corn, served family-style before inventive big plates like Root Vegetable Enchiladas and Cohinita Pibil Braised Pork. A’Verde’s menu is Chef Katsuji’s opportunity to showcase traditional and unique Mexican flavors that are not always common in the South, while using the region’s best ingredients. Drawing inspiration from the melting pot that is Mexico City, his family table, and other regions of Mexico, Katsuji creates a menu that offers a variety of his favorite dishes, from cornbread and refried beans to pork shanks, octopus tacos, and vegetable-forward dishes with local, seasonal produce.