The other side is a more traditional garden, all organic, where heirloom tomatoes, eggplant, peppers, root vegetables and edible flowers may be planted. Brandt says it’s the only restaurant garden of its kind in the area.

Veranda E chef and general manager Marco Garcia puts on a show with flaming, table-side desserts.

Plant-based diners not only rave about the bounty from the garden, but also dishes such as sweet-potato gnocchi. The doughy pillows are served in a sauce of garlic, rosemary, Kalamata olives, asparagus tips and teardrop peppers.

Desserts at Veranda E are more than just an after-dinner treat. They are a show, directed by Garcia. He wheels out carts of ingredients used for table-side flambees; bananas Foster, baked Alaska, cherries jubilee, and crepes Suzette. He also delights in flaming Mexican coffees.

“There’s a lot of fire,” Garcia says, laughing.
Brandt adds, “And it’s a good show.”

Garcia is not only passionate about service but also wine, especially dessert wines, boasting what he says is the largest by-the-glass porto list in the country. Order a glass or bottle from him, be it a dessert or dinner wine, and you’ll also get the story behind it. Garcia loves sharing and educating, hoping to give patrons a deeper appreciation for what it is they are about to consume.