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Editor's Note: This story is unlocked for everyone to read courtesy of the CRVA, our partner in nourishing culinary exploration for residents and visitors of the Queen City.

August 28, 2020

Where Chefs Eat: Paul Verica of The Stanley

Verica favors chef-driven restaurants


Verica says he orders any dish with pork belly from Haymaker in Uptown. Kristen Wile/UP

Folks in the restaurant industry know good food, so we want to know where they eat when they’re outside of their restaurants. In this series, we ask a member of the culinary industry to share their favorite local restaurants (not including their own) and what they order. Paul Verica, a James Beard Award semi-finalist and owner of The Stanley and upcoming NoDa restaurant Orto, enjoys dining out at chef-driven restaurants with his fiancée, Jane. —Kristen Wile

Bardo, South End
One of the city’s most innovative, chef-driven menus
Verica’s order: Eggs and grains

Kindred Restaurant, Davidson
Joe and Katy Kindred’s first restaurant continues to draw acclaim
Verica’s order: Any pasta dish

Haymaker, Uptown
Chef William Dissen’s Southern menu practices local sourcing and sustainability
Verica’s order: Anything with pork belly

The Goodyear House, NoDa
A casual neighborhood spot with Chris Coleman at the helm
Verica’s order: Barbecue chicken with butter beans and chow chow
Pro tip: “Their patio is killer – especially during these times,” Verica says. “When we go out to eat, we pretty much only eat at a patio.”

Inizio Pizza Napoletana, multiple locations
Wood-fired pizzas with artisanal toppings
Verica’s order: Capricciosa, with artichokes, prosciutto, mushrooms, and buffalo mozzarella


More from this series

Legion Brewing’s Gene Briggs
Sweet Spot Studio’s Jossie Lukacik
McNinch House’s Matthew Shepard
The Goodyear House’s Chris Coleman
Craft Cakes Clt’s Brigitte Oger

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