What are the opening hours?

Monday 7am - 7pm Tuesday 7am - 7pm Wednesday 7am - 7pm Thursday 7am - 7pm Friday 7am - 7pm

Verde Kitchen

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Located in the Culinary Courtyard at The MET Costa Mesa, Verde Kitchen offers a garden-to-table menu of soups, salads & sandwiches for dine-in or take-out.

Relax and enjoy an ever-changing menu of healthy meals featuring beautiful food harvested fresh from our gardens. Dine inside or out while enjoying the beautiful, innovative, park-like setting at The MET Costa Mesa.

01/18/2022

Call Congress. Today.
202-224-3121

08/05/2021

04/28/2021

So... who’s ready?🙋🏻‍♂️

06/29/2020

We’ll be back - just as soon as you all return to work, too! For now, stay safe and take care of each other. We’ve got a great new menu and we can’t wait for you to try it!

Update from Verde Kitchen about COVID-19

06/29/2020

We’re taking a break...

Hello friends!

We’ve really been enjoying getting back to business, introducing our new menu items, and of course seeing your faces - we missed you!

But with the numbers of people who’ve returned to work at The MET still so low, and the spike in COVID cases causing renewed concern in our communities, we have made the difficult decision to close down again and wait until more people are ready to come back to work.

We pray that will be soon, and plan to reevaluate reopening in 2 weeks.

In the meantime please be safe, and stay well.

Thank you so much for sticking with us. We look forward to supporting each other during these challenging times.

💚 Karen & Jay

Give the Gift of Green!

Verde eGift Cards are the perfect way to say "Thank You", "Happy Birthday", "Congratulations"...

Update from Verde Kitchen about COVID-19 Click here for an update from Verde Kitchen!

06/16/2020

Time for lunch! Try our NEW Artisanal Grilled Cheese today at Verde Kitchen.
Order online for pickup!

06/16/2020

Hungry? Verde Kitchen is OPEN for pick-up and dine-in and we’ve got a brand NEW menu for you to explore! Here’s a peek...

06/11/2020

Back in the saddle! Getting things ready to reopen this Monday, June 15th. We look forward to seeing all our amazing friends, neighbors & customers at The MET!

06/09/2020

Friends - we have missed you! And we are looking forward to being able to open back up to serve you!
The team has been hard at work putting together a fresh new menu, reconfiguring the cafe to comply with social distancing requirements, and tuning up our systems for easy, contactless ordering. So mark your calendar and we’ll see you next week! In the meantime, please treat yourself to lunch with one of our great food trucks out on the Runway! Check out this week’s schedule at FoodTruckRunway.com

04/07/2020

We’re closing up due to COVID-19

To comply with current government orders to stay at home and avoid going out for any reason, Verde Kitchen will be closing down this week.

Please stay well and stay tuned for news about when we will be reopening.

We truly appreciate your continued support and look forward to serving you again soon!

Karen & Jay

Give the Gift of Green!

Verde eGift Cards are the perfect way to say "Thank You", "Happy Birthday", "Congratulations"...

Update from Verde Kitchen about COVID-19 Click here for an update from Verde Kitchen!

04/01/2020

Fresh, delicious heat & eat
meals for your family.

Verde Kitchen is now offering heat & eat family-style meals for you to take home for dinner tonight. We're making them in-house using fresh, quality ingredients & a whole lotta love. Order online and pickup in the cafe between 11am-3pm today. (Don't forget to add on bottles of wine or beer to go!)

Today's Dinner Selections:
Chicken Fettuccine Alfredo w/ Caesar Salad
Smoked Burger Kit w/ Garden Salad & Watermelon
Chicken Enchilada Casserole w/ Garden Salad
Mesquite Chicken w/ Verde Farm Salad & Watermelon
Smoked Tri-Tip w/ Roasted Root Veggies & Bacon Mac & Cheese

Thank you for your continued support!
Karen & Jay

03/31/2020

・・・
Verde Kitchen located at The MET and the Food Truck Runway are open for pick up for MET tenants AND the local community! The rotating food trucks are available this week for lunch AND dinner!! Visit www.foodtruckrunway.com to view the schedule and www.verdecostamesa.com to order lunch, take-home dinners and beer/wine to go! 🍽🍷🍻

03/31/2020

Chef Denise has whipped up some for your dinner tonight! Available today at Verde Kitchen 11am-3pm while supplies last.

03/30/2020

What’s for dinner? How do you even choose? Fettuccini Alfredo or Mesquite Chicken? Both meal kits are fresh made and ready for pickup NOW until 3pm at Verde Kitchen at The MET!
Pop over for lunch from one of the Food Trucks on the Food Truck Runway, and pickup dinner to cook at home PLUS grab a bottle of wine or some beers to go! We’re located on Anton just across the street from

03/30/2020

Verde Kitchen in is for limited hours 11am-3pm for online orders / pickup only.
Classic lunch menu with garden-fresh salads & sandwiches plus take-home meal kits to feed the whole family AND beer & wine to go!

Verde Kitchen is reopening TODAY for takeout!

03/30/2020

Verde Kitchen is reopening. Sorta.

We miss you all! And would love to see our beautiful little cafe packed again with your smiling faces. We'd love to see you all relaxing on the patio on these sunny spring days, enjoying a garden fresh salad with a tall draft beer on your lunch break with your coworkers.

But right now, that's just not possible. So we're going to do the best we can.

We are reopening Verde Kitchen at this time during lunch for Online Ordering and Pickup ONLY.

In addition to your usual lunchtime favorites, we will also be offering Dinner Meal Kits for you to take home, heat and eat. And while you're at it, you can grab bottles of wine or beer to go!

Thank you, always, for your continued support and we'll look forward to the day (very soon!) when we can all get back to business as usual.

Be well,

💚 Karen & Jay

Give the Gift of Green!

Verde eGift Cards are the perfect way to say "Thank You", "Happy Birthday", "Congratulations"...

Verde Kitchen is reopening TODAY for takeout! Click here for an update from Verde Kitchen!

03/20/2020

It is with great sadness that we announce that Verde Kitchen is closed until further notice. We hope to be able to reopen again very soon, but in the meantime we will be praying for you, for your families, and for your businesses. Please pray for us, too. 💚 Karen & Jay

03/19/2020

For the health and safety of our staff and our customers, effective today Verde Kitchen will only be accepting orders online. Please visit our website verdecostamesa.com to place your order for breakfast, lunch or dinner to take home, heat & eat! (Open limited hours 7am-2pm)

03/18/2020

Verde Kitchen remains open for take-out only today to provide a fresh, healthy food option for the people who are still working at The MET. We encourage you to take advantage of our easy Online Ordering to minimize contact and best ensure the safety of our staff and our customers. Thank you for your understanding and your continued support.

03/17/2020

Corned Beef & Cabbage available now in the Grab & Go at Verde Kitchen. Ready to heat & eat, it’s your solution for celebrating St Patrick’s Day “in” this year. Sláinte!

03/17/2020

Need something comforting for lunch today? Chef Denise has whipped up some Chicken Fettuccini Alfredo to make everything better!

03/16/2020

Shepherd’s Pies are ready to go! Grab yours before they’re gone. Take ‘em home & heat ‘em up for an easy dinner!

03/16/2020

Pick up you Verde Kitchen favorites today to help make “work from home” a little more enjoyable tomorrow!

03/16/2020

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Our Story

Growing up, dinner always started with a trip into the garden.

Decades before “urban homesteading” became a thing, my parents were pulling 80% or more of our family’s produce out of our backyard in suburban Yorba Linda.

I can still remember Mom being at the stove, starting to cook a typical weeknight dinner, and handing my sister and I baskets to go out into the garden and pick string beans or cherry tomatoes or olallieberries. When the garden was in full production, she would enlist the help of her German farmgirl grandmother and the two would spend days canning, pickling, and “putting up” the bounty of fresh fruits and veggies.

When the weekend came, the whole family would load into my Dad’s pickup truck and head down to his parent’s place in northern San Diego county. There, we lived in a single-wide trailer down a grassy, tree-lined path from my grandparent’s ranch house.

They had bought the place in the late 60’s. Alumni of UCLA and USC, respectively, my Nana and Papa were living the country club lifestyle in Palos Verdes. Golf, tennis, cocktail parties and cribbage… but with retirement approaching, they purchased 11 acres of avocado and citrus groves in Pauma Valley. I imagine they were longing for the simple life, and when Papa retired the year I was born, they moved down to “Parcela Verde” – their very own “Green Acres”.

My Dad, with his degree in agriculture from Cal Poly, was hired to manage the groves. We grew mostly Fuerte avocados, as well as grapefruit, oranges, lemons, limes and tangerines for Calavo and Sunkist.

Dad would spend the weekends irrigating, pruning, fertilizing, weeding and picking. My sister and I would ride along in the back of his jeep, watching him work, playing in the groves, and helping him count the “set” to estimate the next season’s crops. We would pitch in to polish and pack the picked fruit into boxes when it was time. And we would help Nana in her garden.

There were no grocery stores nearby, and the small local market didn’t carry a lot in the way of produce, so most of what they ate came either out of their own gardens, or the gardens of their neighbors. Nana was a gourmet cook, and she loved to “entertain”, so the meals that she prepared showcased her hours-old ingredients.

Tomatoes were red and fragrant and tasted like the sunshine they had soaked up earlier in the day.

Vibrant slices of avocado and grapefruit were artfully fanned out on a bed of garden greens, and simply dressed in a homemade vinaigrette.

Breads were warm, fresh out of the oven, and jellies or marmalades rarely had brands. Instead, simple handwritten labels revealed the sweet promises inside.

“Cereal” was Nana’s toasted blend of grains and nuts from the local nut farm, sweetened with honey from a neighbor’s hives, and topped with berries fresh from the garden.

It was beautiful food. Real food. Food worth lingering over.

It was what made me fall in love with food.

Decades later, I bought Jay a grill for his first Father’s Day.

He wasn’t really much of a cook, and the men in my family had never really been into BBQing, but it just seemed like the thing to do. In the early years of our marriage, as broke young college students with a family, we often found ourselves cooking as a cheap form of entertainment.

Living in the Pacific Northwest at the time, we enjoyed ready access to a wide variety of fresh fish and game. As Jay’s reputation for cooking and his grill skills grew, we started hosting parties and first began toying with the idea of opening a café.

After graduating and moving back to California, Jay got a wild idea, and somehow convinced me to go along with it. So in 2005, we packed our 3 kids into an RV and traveled the country, collecting recipes from local cooks and grillmasters at tailgate parties at every stadium in the NFL. We learned firsthand the distinct, regional cuisines that make up the diverse culinary landscape of our country. And we came home with an even greater appreciation for the flavors, the colors, and the bounty of California.

Jay spent the next five years sharing what he’d learned on television and radio shows across the country. He became a KCBS certified judge, and had the honor of judging the Jack Daniels World Championship of BBQ for 3 years alongside BBQ legends like Guy Fieri and Ray Lampe.

As the food truck craze began to ignite in Orange County, we decided to jump in with a truck concept based on the one ingredient we found beloved from coast-to- coast; that most All-American of foods – bacon!

BACON MANia, as we had hoped, was instantly and wildly popular. We won awards, truck challenges, accolades and fans, and were featured on television shows like Eat St. and U.S. of Bacon.

After 5 years though, we were ready for a change. We wanted to get back to cooking the foods we loved so much – to those bright, vibrant flavors of California.

We found our footing in the Primal movement, and began playing with fresh, local produce (and with growing our own!) In stepping away from prepared and processed foods, we began smoking and curing our own meats and making all our sauces and rubs from simple, real, and beneficial ingredients. Not only does our food eliminate ingredients that are bad for you, we purposefully add ingredients that are good for you.

So when the opportunity came along to open up a café on the newly renovated campus of The MET, with gardens only steps away where we could grow and showcase our favorite ingredients, it felt like a perfect fit. And when it was time to come up with a name for this place that would celebrate the foods that we grow and the flavors of California, it had to be Verde.

I think Nana and Papa would be proud.

Verde Kitchen – offering a homegrown menu featuring garden fresh (and good for you!) breakfasts, soups, salads and sandwiches.

We hope you love it!

Videos (show all)

Call Congress. Today.202-224-3121#saverestaurants #replenishrrf #fundtherest

#HelpWanted #Cooks #Cashiers #Servers #BreakfastShift #LunchShift #GardenToTable #Cafe #CostaMesa http://s.ripl.com/07...

Contact the restaurant

Click here to send a message to the restaurant

Website

http://verdecostamesa.com/

Address

575 Anton Boulevard Suite 150
Costa Mesa, CA
92626

Opening Hours

Monday	7am - 7pm
Tuesday	7am - 7pm
Wednesday	7am - 7pm
Thursday	7am - 7pm
Friday	7am - 7pm

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Verde Kitchen

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Our Story

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Contact the restaurant

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