Recognition
Press & Awards
✦
Michelin One Star
2022 – Present
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New York Times ✩✩✩
2024
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Eater NY Best New Restaurant
2024
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James Beard Semifinalist
2023, 2024
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Food & Wine Best New Chef
2023
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New York Magazine Critics Pick
2023, 2024
The New York Times
Pete Wells · ✩✩✩
At Verdant, Patience Becomes a Form of Genius
“Verdant is less a restaurant than a meditation on what it means to eat in this moment, in this season. Chef Voss has created something genuinely irreplaceable — a kitchen that knows exactly what it is and refuses to be otherwise. The mushroom consommé should be illegal. The duck breast will rearrange your sense of what duck can be.”
Eater New York
Best New Restaurant · 2024
The Best Restaurants That Opened in New York City This Year
“The wild mushroom consommé alone is worth the pilgrimage to Bank Street. But every course at Verdant — from the devastatingly simple amuse-bouche to the bergamot dessert that closes the evening like a quiet chord — justifies the pilgrimage. This is quietly, confidently one of the finest tables in the city.”
New York Magazine / Grub Street
Critic's Pick · 2024
Verdant Is the Restaurant You Need Right Now
“In a city of remarkable restaurants, Verdant manages to feel necessary. This is food that reminds you why you fell in love with dining in the first place. Chef Voss has a gift for making technique invisible — the craft is there, obviously, but what you taste is the carrot, the beet, the shaved truffle. The experience of eating here is one of being cared for.”
The New Yorker
Tables for Two
Where to Eat This Fall
“The halibut at Verdant is a lesson in restraint: the fish is impeccable, the sunchoke purée is silken and nutty, and the clam nage is haunting in a way that makes you think about the sea for days afterward. Chef Voss's cooking asks nothing of you except attention. That turns out to be enough.”
Food & Wine
Best New Chefs
Elara Voss Named One of America's Best New Chefs
“There is a stillness to Elara Voss's cooking that is increasingly rare. She is not chasing trends or trying to startle. She is trying to make you taste a leek — really taste it, understand what it is, feel grateful for it. Somehow, she succeeds every time.”