My wife and I have eaten in twelve countries this year. Margaux's sea bass is still the dish we talk about over breakfast the next morning.
Fine dining · est. 2019
Verre & Compagnie
A small New Jersey dining room — seasonal menus, considered wine, one unrushed table at a time.
Recognized by
★★MICHELIN GUIDE
The New York Times
JAMES BEARD NOMINEE
Bon Appétit
NJ MONTHLY · TOP 25
Eater
WINE SPECTATOR · AWARD OF EXCELLENCE
Food & Wine
★★MICHELIN GUIDE
The New York Times
JAMES BEARD NOMINEE
Bon Appétit
NJ MONTHLY · TOP 25
Eater
Seats per service
0
Two dining rooms, deliberately small.
Years open
0
Same chef. Same standard. Slowly evolving menu.
Wine list
0+
Selections rotated by season and producer visit.
Reservations 2 wks out
0%
Plan ahead — or join the late-cancel list.
Meet the chef
One kitchen. One dining room. One unhurried evening.
Chef Margaux Verre opened the restaurant in 2019 with a single rule still posted on the kitchen door: cook what's good this week, and only what's good this week. The menu changes when the produce does, the fish does, or the chef does — never to chase a trend.
The wine cellar is curated alongside, with our sommelier Henri visiting growers twice a year. The dining room is intentionally small. Reservations are personal — we ask what brought you, and we plan accordingly.
6yr
Open
12
In kitchen
38
Seats
The chef's table
Six courses. One table. Once a week.
Courses6
Wine pairingOptional
Duration2.5 hrs
per guest$185
The chef's table sits behind the pass, where you can see the kitchen at work. Six courses are cooked specifically for the night — what's good Wednesday morning becomes the menu by 7 PM. Wine pairing is curated by our sommelier and added at $85 per guest.
From the cellar
Wine curated by visit, not by spreadsheet.
Our sommelier Henri travels twice a year to taste with growers directly. What ends up on the list is what he actually believes in — never the bottles a distributor pushed for the quarter.
Domaine Tempier
Bandol Rosé · 2023
A house pour we've kept on since opening. Mourvèdre-led, salinity for days, perfect with the sea bass.
Frédéric Cossard
Bourgogne Aligoté · 2022
Natural, unfiltered, with a quiet precision. The wine to start the meal with — and to keep through the pasta.
Giuseppe Mascarello
Barolo Monprivato · 2018
One of three reds Henri brought back personally. Cellared in the Piedmont — uncorked when the duck is on.
The dining experience
From doorbell to dessert — what a night looks like.
01
The arrival
You're greeted by name. Coats taken, drinks offered, no rush to the table.
02
The board
Today's menu is handed over with a few words from your server about what just landed.
03
The pacing
Courses arrive when the kitchen and your appetite agree. Never on a stopwatch.
04
The wine
Henri stops by mid-meal. The pairing finds you — not the other way around.
05
The finish
Petit fours, espresso, and a goodnight from chef when she can step out of the pass.
From the dining room
The kind of evening you book a year out.
A small room with a big imagination. The kitchen reads what the table needs. Rare.
We had our 20th anniversary at the chef's table. Margaux came out, sat down, and told us why each dish was on the night. I'll never eat anywhere else for an anniversary.
The wine program alone is worth the drive. Henri found us a producer we now buy directly from. That's a sommelier doing the job.
The room & the plate
A few moments from recent service.
Private events
The whole room. The whole night.
We close the dining room for private events from rehearsal dinners to investor toasts. Custom menus, off-menu wines, no hidden fees — and a single contact from the first call to the last guest's coat.
- Private dining room (10 seats)Available nightly, no buyout required, $1,200 food minimum.
- Half buyout (20–24 seats)Available Tuesday–Thursday. Custom 4-course menu.
- Full buyout (38 seats)Available Monday or Sunday. Tasting menu format, optional wine pairing.
From the journal
Recipes, growers, and what's on the chef's mind.
The olive oil cake — exactly as our pastry chef makes it.
Five ingredients, one bowl, no mixer. The recipe we get asked for more than any other on the menu.
A visit to Bandol — why we still pour Tempier rosé as the house cup.
Three days in Provence with the producer, a glass in the cellar, and the reason it never comes off our list.
Why we still hand-cut the pasta — and what the machine misses.
Four minutes a portion, every single day. An essay on why slower is, somehow, often faster.
Reserve
Come find a seat.
Reservations open four weeks out. Tell us how many, what date, and we'll do our best to make the night happen — even if the calendar looks full.