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Veranda on Highland Restaurant Review: Chef Jeffrey Hansell’s menu at Veranda on Highland shows his fondness for local ingredients, sourced from area farms and food artisans. In season, honeysuckles find their way into ice cream and chanterelles pair up with beans for a tempting side. For dinner, poached grouper cheeks might nestle in a cherry tomato ragoût with basil croutons and lemon oil. Or choose the spiced duck with brown butter carrot soufflé, baby vegetables and cherry sorghum. Popular brunch offerings include shrimp and stone-ground grits made with Good People beer, or a chicken-and-buttermilk waffle with pecan butter and maple syrup. House-smoked ham is stacked on a jalapeño johnnycake with a poached farm egg and drunken fig preserves. It is difficult to imagine lovelier surroundings for a leisurely brunch or dinner than this grand 1920s-era Greek revival style home with columns and multiple dining rooms, some with stained glass windows and fireplaces. Add Dixieland musicians strolling from room to room at the Sunday brunch, and you won't want to leave soon. Linger over a Key lime or Meyer lemon tart. The wine list provides plenty of complements for the food, but don’t miss trying one of bar manager Steva Casey’s creative concoctions.