Pictured: Condado Vanderbilt Hotel, home of 1919 restaurant
Pictured: Grilled scallops with baby bok choy at 1919
Diners can expect everything from a nourishing "superfood minestrone," loaded with organic kale, pumpkin, chayote, black quinoa, and local cheese, to a luxurious foie gras with warm blackberry sauce, confit sausage, and toasted brown bread. The No No dessert, a chai-spiced cake with no gluten, no egg, no dairy, no refined sugar, and no GMO ingredients, is good—no kidding.
Pictured: Radish carpaccio from Marmalade
The menu plays up local ingredients: One of owner Loyda Rosa's missions is to "rescue a bit of Puerto Rico's native diet," focusing on the indigenous fish and roots that sustained the native Taino people. She and chef Gabriel Hernandez sponsor a farmer who grows exclusively for the restaurant. The resulting menu includes daily Caribbean and Gulf catches, such as cobia served with yucca.
An attached deli and shop selling mostly local products—from produce to preserves and honey—will open before the end of the year.
Pictured: Loyda Rosa, owner of Verde Mesa
Pictured: Lobster Taquitos from Pikaya
Pictured: Produce from Mercado Agricola