Verve

Kind staff, excellent quality food, but the business is primarily take-out. Best to use takeout rather than dine in. The total focus is on take-out clients. They were kind enough to lower the bright lights for a few minutes. I had just had laser surgery so the lights were difficult on my eyes, even with prescription grade sunglasses. Next time I will opt for take out!!!

A lot of room for improvement. What distinguishes between a good restaurant and great restaurant? The answer “Details”. Let’s start with something good. I went along with one of my friends to this place to find out if this positive anomaly of a place justifies its place in this horrific culinary desert. To start with we had a server who seems genuinely happy to be where she was and it reflected in her disposition but that was the last of the positive factor and it was all downhill from there. The place . The vibrancy with which it invites you from outside just vanishes from within. Seem’s like the place was put up in hurry without any thoughts given to the aesthetics, layout or design. Yes it seems spacious but cold, we stepped in from a foggy St. John’s streets to find in ourselves in a ‘Charles Dicken’s’ run-down tavern. Food When you are stand alone of your type, you need to set the bar so high that anyone who dares to come up to your completion should shudder with meeting the standards you set for your food. My sympathies are with the chef who is catering to palates of folks whose greatest culinary undertaking stops at ketchup, no wonder you see positive reviews out here. These people don’t know any better; but that's where you as a chef come in. Stop putting a million things on the menu and getting every single thing wrong, instead put 7-8 things but make it outstanding. Vegetarian food which you need not be bland, boring and outright disgusting, if you find the vegetarian dishes from the Indian sub-continent too exotic then that a page from ‘Palestine’ and ‘Morroco’. What we had.. Apple Burger… Dry and uninspiring Pad Thai – An insult to culinary high post of ‘Thailand’ When you know your serving room is cold, you don’t serve food on cold plates and especially ‘French Fries’. Educate your staff so that they know what are you putting in your food, that’s where the cut from pages of offering down to selected few comes handy, let your server taste every single thing on offer to make them have an opinion of what you make. It’s a bad sign when she stands there scratching her head and makes a statement “I don’t know what is gone in it but I heard it is good”…. REALLY???? Look, I commend you folks for setting up this for people who want good choices but you need to pick your game up. Make your food exciting, flavourful and a celebration of life as it should be, turn the place to make it a home away from home. What makes me the authority to write this post ??? Let’s just say, I have been to more countries than all the number of dishes you have on your menu card and I have tasted quite a great food to know what qualifies and what does not.

Where do I start? I ordered a vegan ceasar salad that had vegan parmesan on it and was not dissapointed! It was perfect! Just as tasty as a regular ceasar. The toppings on my dish were all fresh and spiced just right! This place this is pretty chill with a cool vibe! Eating clean has never tasted so good! I highly recommend it. The staff was also very welcoming and kind! Some of the nicest people!

I ordered my meal from here on door dash, the food was prepared with care and looked fine. I ordered the soup of the day and the pad thai. The soup was pretty good, definitely not bad but not superb. But the pad thai was a mess. I ordered it without bell pepper, yet the bell peppers were in it and there was no sauce, so the noodles were sticking together and it was gross. There was nothing I could do to fix the absence of the sauce.