Gelato Vero Upstairs

Gelato Vero Upstairs head chef Kirstin has a facebook page dedicated to recipes and other vegetarian goodies. Stay connected to Kirstin Green and her culinary adventures here: https://www.facebook.com/TheVeggieVoyager/?ref=bookmarks Enjoy this West African appetizer a your next holiday event!

Chef Kirstin Green from Gelato Vero Upstairs (RIP) would like to share the recipe for this most excellent soup and caffe favorite with you. Check out her newly resurrected blog and stay tuned for more!

Hello friends of GVU, as you might know, we've closed our doors UPSTAIRS (downstairs is business as usual). A lot of people want to know what will be next for (me), chef Kirstin Green! I am planning on creating and hosting vegan pop-ups and cooking classes. Please visit our website and sign up for notifications of these future events, and I hope to see you there!

From all of us here at GVU, it has been an absolute pleasure serving you for the past two years. Today, at 2 pm, we close our doors. Lots of love. Xxxxooooo

Come one, come all! This weekend's special at Gelato Vero Upstairs will be the last special EVER to come out of our kitchen. Come in and try one of our favorite classic dishes, Nkatiekonto & Omotuo. This amazingly flavorful dish comes from Ghana, West Africa and translated means, groundnut soup & riceballs. It's a rich and hearty soup made from peanuts, fresh veggies, ginger and garlic. The soup is traditionally accompanied by a ball of rice, in our case an organic brown rice... ball. It's also vegan and gluten free! Because it is our last weekend here at GVU, we are expecting a full house all weekend! Sunday is usually our craziest of the two weekend days, and it becomes very difficult for our tiny kitchen to be able to get each tables food out in a timely manner on this day in particular. Because of this, if possible, we are kindly asking if some of our normal Sunday goer's could join us for brunch on Saturday instead! It would really help to alleviate some of the chaos, thank you customer friends! We are here to serve you and provide you with the best possible last brunch service we can provide! Love to you all, GVU. See more

ATTENTION CUSTOMERS! We are closing our doors October 25th. That means that you absolutely cannot miss out on our second to last special here at GVU. This weekend we are serving our twist on a traditional Mexican treat, Jackfruit tacos! Our jackfruit "carnitas" are leaps and bounds more delicious then the real thing. The special consists of two corn tortilla tacos filled with perfectly seasoned, shredded jackfruit, fresh corn, avocado, tomatillo salsa, pickled radish and purple cabbage. We will add a sprinkle of cotija cheese for the non-vegans and an additional egg if you'd like! The tacos are accompanied by a side of house-made black beans and crispy home fries. Please come and taste this vegetarian Mexican masterpiece!

Dear beloved customers, Gelato Vero Upstairs will soon be closing its doors as a brunch venue. Our last day of service will be Sunday, October 25. Please come eat with us before then, we have some tasty specials planned! It has been a great pleasure to serve you for the past two years. Stay tuned on our social media pages for announcements of popups, cooking classes and other events. Thank you for your love, support and appetite.

This weekend's special is a classic! A comforting bowl of creamy, vegan tomato-basil soup with a dollop of herb cashew cream and a drizzle of basil oil. This warm bowl of soup is served with a crunchy grilled cheese on the bread of your choice, perfect for dunking! The vegan grilled cheese will be made with our delicious cashew goat cheese. Try adding an egg or faux-juevo to your soup for some extra satisfaction!

Introducing October's waffle special, the Pumpkin Pie Waffle! Veganizable, of course, with pumpkin butter, candied pecans and whipped cream.

This weekend's special is an autumn-inspired delight! Introducing the Parsnippity! Crispy bread of your choosing, shmeared with garlic caper goat cheese and topped with sage roasted oyster & beech mushrooms. Served with a side of sautéed spinach with lemon and a delicious dollop of parsnip purée. This cozy meal can be made vegan with our yummy cashew goat cheese. You may also add an egg or a faux-juevo if you fancy. :)

Presenting, this weekend's special at Gelato Vero Upstairs, the Stuffed Shroomy! A mini, balsamic-marinated portabella, stuffed with a delicious medley of brown rice, breadcrumbs, artichoke hearts, pine nuts, veggies, herbs and spices! It is baked to golden-brown perfection and served with two eggs atop a bed of sautéed spinach and fresh heirloom tomatoes. The plate is then finished with a drizzle of roasted red pepper sauce and a sprinkling of chives! The Stuffed Shroomy is 100% VEGAN and can be ordered with our delicious faux-juevos. It's a savory delight!