MESA VERDE OPENING ON THE MESA

On July 7th Chef Greg Arnold will be opening his plant-based (vegetarian) restaurant Mesa Verde at 1919 Cliff Drive, the former home of Cliff’s & Co. Arnold tells me that breakfast starts at 7 a.m. and will include home-made pastries and French Press coffee. The lunch menu begins at 11 a.m. and will continue until close. Dinner runs from 5 p.m. – 10 p.m. The restaurant will be open 7 days a week and will also offer beer and wine.

“It’s going to be 100% organic including all the juice, all the pastry, all the food, completely organic,” says Arnold. “The cuisine is Modern American style. There will be dinner dishes, and lunch dishes and a lot of shared plates. My cuisine doesn’t leave the Mediterranean but that’s all inclusive, like Libya, Morocco, south of France, Sicily, the whole Middle East (Syria, Lebanon), North African, Southern Spanish and southern Italian style cuisine.”

mesa-verde
GREEN CUISINE: Chef Greg Arnold is bringing plant-based Mediterranean cuisine to the Mesa.

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7 Responses to MESA VERDE OPENING ON THE MESA

  1. Hannah says:

    Great news — is there a website, facebook, and/or somewhere to view a menu? So excited!

  2. Barbara says:

    ME too, can’t wait!

  3. Karen Luckett says:

    Doors will be opening tomorrow July 7 at 11 am. I did a sage and sweetgrass blessing before the doors open. I am sure the food will be over the top delicious. Can’t wait til tomorrow. I love healthy organic food.

  4. gerald bostock says:

    Malca, photo of a menu on Edhat thread about the opening. Very creative and sophisticated.

  5. Hannah says:

    Had lunch there yesterday, and other than the (very) long wait after ordering food (they are still working out the kitchen kinks), it was probably the most deliciously satisfying vegetarian meal I’ve (ever) had. Moroccan empanadas, summer salad, and a flatbread — each dish had amazingly original flavors (and flower petals!) and the whole meal left us feeling happy and satisfied. Well worth the Santa-Barbara-reasonable prices. It’s also beautiful inside. I wish them well and have a feeling they will succeed if they work out the kitchen service and maintain the high food standards.

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