Verdure Kitchen & Cocktails is a distinctive oasis where Western and African ingredients, spices and cooking unite to form an unforgettable culinary experience.
Moral Guidance & Core Values
Minimizing our impact on the planet by reducing food and energy waste while using ingredients that create fewer emissions.
Traceable farm to table. Always supporting organic and locally sourced produce.
Making our guest feel welcome, comfortable, and valued; leading to an experience that encourages them to return.
Connecting with our community and roots, whether in Atlanta or Africa. Contributing to the growth of our employees as a family.
The Story Behind Verdure Kitchen
Verdure Kitchen and Cocktails is an establishment renowned for its culinary offerings, which involve the preparation of Western cuisine infused with African cooking techniques and ingredients. This fusion is the hallmark of our restaurant, which is under the ownership of restaurateurs hailing from Africa. Our esteemed Executive Chef, Jean-Louis Sangare, who originates from Côte d’Ivoire, employs a plethora of African-sourced and popular ingredients to masterfully craft this fusion.
At Verdure, our mission is to showcase the profound richness and distinctive essence of African culinary heritage, thereby seamlessly blending traditions and flavors into a harmonious fusion.
Our cocktails are meticulously crafted by our skilled mixologists from Ethiopia, resulting in an exceptional and delectable experience. We take pride in our use of homemade simple syrup, Ethiopian honey syrup, African blend coffee beans, fresh fruits, and premium ingredients. Divided into three distinct series—Parfumerie, Boozy, and Fizzy—our cocktails offer a diverse and innovative range. Each category presents an exclusive assortment of thoughtfully concocted drinks.
Furthermore, our beverage selection encompasses a variety of wines, beers, and non-alcoholic options originating from both Western and African countries. Our selection includes a captivating mix from places such as South Africa, Nigeria, Ghana, Kenya, France, Italy, the United States, and more.
Our Executive Chef, Jean Louis, originates from Ivory Coast. He pursued his culinary education in Paris and has a remarkable background. He held the esteemed position of Chef de Cuisine at the original Bilboquet NY for 15 years, followed by an additional 3 years in Atlanta. His extensive career spans over two decades, encompassing renowned establishments like Bilboquet, the Ritz Hotel, and numerous other distinguished venues.