Modern French · Brooklyn
Maison Verde
A neighborhood bistro, set to wine.
Escargot, steak frites, classic cocktails. Candle-lit rooms, open six nights a week.
A few things we are proud of.
A short list, written in pencil, finished à la minute.
Escargots de Bourgogne
$22Six snails baked in their shells with garlic-parsley butter and a knot of toast for soaking.
- Soupe
Soupe à l'Oignon Gratinée
$16Onions slow-caramelised in marrow stock, baguette crouton, a lid of bubbling Gruyère.
Tartare de Bœuf
$24Hand-cut prime tenderloin, cornichons, capers, shallot, Dijon, raw yolk, grilled sourdough.
Steak Frites
$4210 oz dry-aged hanger, peppercorn sauce or maître d'hôtel butter, twice-cooked frites, watercress.
About Maison Verde
A small dining room.
A long memory.
We opened in 2018 with sixty seats, a charcoal grill, and a copy of Larousse on the pass. Hélène cooks the food she grew up eating in Lyon. Tomás keeps a wine list that leans on small French and upstate growers. Priya remembers the Cabernet you ordered last spring.
Bistro cooking is mostly about heat and time, and showing up six nights a week. We are not reinventing it. We are trying to do it well.
What guests have said.
The kind of place I take my parents and the kind of place I take a first date. The cassoulet alone is worth the trip across the bridge.
We had a private dinner for sixteen and not a single course felt rushed. The team here knows how to host.
Tomás found me a Vouvray I had never heard of and now I think about it weekly.
The room is on Vine Street.
Open Tuesday through Sunday. Brunch on weekends.
Hours
- Monday
- Closed
- Tuesday
- 5 PM – 10 PM
- Wednesday
- 5 PM – 10 PM
- Thursday
- 5 PM – 10 PM
- Friday
- 5 PM – 11 PM
- Saturday
- 11 AM – 2:30 PM · 5 PM – 11 PM
- Sunday
- 11 AM – 9 PM
Closed Mondays. Brunch on weekends.
Parking
Street parking on Vine and 5th. Public lot at 6th & Garfield, two blocks east.
Transit
F/G to 7th Avenue (5 min walk). R to Union Street (8 min).
Access
Step-free entry from Vine Street. Wide aisles, accessible restroom, lowered host stand.
Newsletter
Letters from the kitchen.
Seasonal menus, the occasional event, no spam. We write four to six times a year.
The candle is lit.
A table is waiting.
Reservations open thirty days in advance. Walk-ins welcome at the bar.