Most of us know Vert’s Mediterranean Grill as a build your own fresh concept that gets you in and out quickly with a stomach full of hearty sustenance. As the new SMU Blvd location officially opened its doors, Vert’s decided to slow things down, elevate its cuisine and bring in a local craft powerhouse in Deep Ellum Brewery to pair craft beers with a fancy four course dinner prepared by Chef Kate.
Vert’s four course menu + Deep Ellum Brewery pairings arrived in the following order. Let’s explore what they have to offer!
Prior to being seated and upon entering the new restaurant, we were all greeted with aÂ Lamb Meatball and Deep Ellum Dallas Blonde. Perfect start to what would be a food adventure.
Course 1: The appetizer menu consisted of seasonal pickles, fresh pita (which is the direction Vert’s is taking to offer customers who order the pita off the menu daily), schmaltz hummus, and collard green dolmas and was paired with the Rye Pils from Deep Ellum Brewing.
Course 2:Â Beef and Lamb Tartare dressed in a harissa aoili, topped with shaved walnut and paired with Deep Ellum’s Easy Peasy IPA.
Course 3:Â Â The cured fish offered generous pieces of sashimi grade cured fish over top a smoked beet tzatziki and garnished with radish and pickled apples. A true work of art – just look at those colors! Paired with Deep Ellum Neato Bandito Mexican style lager.
Course 4:Â Lamb Belly/Black Garlic & Carob Glaze. Â The black garlic and carob glaze was a rich and savory addition on top of the tender lamb belly and paired extremely well with the Deep Ellum Local Legend stout.
After spotting the brussel sprouts from the daily offerings menu, we had to try them! Make sure that you get a side of these when you order a bowl this winter as they are absolutely to die for!
Download the Vert’s Rewards app for Android and iPhone and earn yourself some free noms! Go ahead and sprint on over to Vert’s for delicious Mediterranean and thirst quenching Deep Ellum brews.
My meal was complimentary and my thoughts and opinions are those of my own.