Eventos privados
Double Zero
Plant-Based Cuisine
Información del restaurante
Latinoamericana, Mediterránea, Vegetariana / Vegana
$$$
Capacidad máxima: 80
Latinoamericana, Mediterránea, Vegetariana / Vegana
$$$
Capacidad máxima: 80
Opciones de eventos privados
Plant-Based Cuisine
Beer & wine room. Semi-private
65 De pie
45 Con asiento
With Bar Verde, Kenney will bring his passion for Mexican cuisine to this new plant-based concept on 2nd Avenue. Kenney has traveled extensively and spent a great deal of time in Mexico, where he grew a deep affinity for the bold flavors and vibrancy of the cuisine. Kenney and Director of Culinary Operations, Scott Winegard, have crafted a menu of plant-based dishes inspired by Mexico and other Latin countries that will complement the colorful, modern redesign of the 80 seat restaurant.
Whole Dining Room. Private
100 De pie
80 Con asiento
With Bar Verde, Kenney will bring his passion for Mexican cuisine to this new plant-based concept on 2nd Avenue. Kenney has traveled extensively and spent a great deal of time in Mexico, where he grew a deep affinity for the bold flavors and vibrancy of the cuisine. Kenney and Director of Culinary Operations, Scott Winegard, have crafted a menu of plant-based dishes inspired by Mexico and other Latin countries that will complement the colorful, modern redesign of the 80 seat restaurant.
Bar Lounge. Semi-private
30 De pie
25 Con asiento
With Bar Verde, Kenney will bring his passion for Mexican cuisine to this new plant-based concept on 2nd Avenue. Kenney has traveled extensively and spent a great deal of time in Mexico, where he grew a deep affinity for the bold flavors and vibrancy of the cuisine. Kenney and Director of Culinary Operations, Scott Winegard, have crafted a menu of plant-based dishes inspired by Mexico and other Latin countries that will complement the colorful, modern redesign of the 80 seat restaurant.
Bar
15 De pie
12 Con asiento
With Bar Verde, Kenney will bring his passion for Mexican cuisine to this new plant-based concept on 2nd Avenue. Kenney has traveled extensively and spent a great deal of time in Mexico, where he grew a deep affinity for the bold flavors and vibrancy of the cuisine. Kenney and Director of Culinary Operations, Scott Winegard, have crafted a menu of plant-based dishes inspired by Mexico and other Latin countries that will complement the colorful, modern redesign of the 80 seat restaurant.
Patio
30 De pie
22 Con asiento
Boxwoods surrounding the outdoor patio year-round make sipping while watching the hustle and bustle of the East Village ideal. Shed your coat while under the patio's overhead heaters and enjoy winter's chill with ease and delight. Best Mexican food and drinks in the city (plant-based too)!