“I’ve always had a vision of what my own place would look like, act like and, most importantly, feel like,” explains Scott Morozin, Verbena’s executive chef and owner.
Morozin now has the chance to turn that vision into a reality at Verbena, situated in the former La Madera on State Street in downtown Kennett Square. During the seemingly unending snowy month of February, the 39-year-old entrepreneur raised his magic wand and created a space of his own among the growing list of exceptional dining spots in the area.
Honing his bag of tricks with stints at Stephen Starr’s Tangerine, Espuma, Gayle, Mid Atlantic and the sky-high R2L in Philadelphia, Morozin is energized to bring his talents to the area. “I love southern Chester County! The community here is open to exploring cuisine and adventuresome eating, and that’s what I enjoy orchestrating,” he says.
For the first time in his professional career, Morozin feels he is in total control of the process — a process he says comes with its share of successes, as well as the occasional obstacle.
“This building is designed to take advantage of the organic flow of food, from the loading entrance up through the kitchen and then into the front of the house. It’s one of the reasons I felt the timing was right to go for it,” he says.
As the restaurant began serving the public, Morozin realized that a partial wall in the kitchen just didn’t seem workable, “but we’ll make it doable for now,” he adds.
Morozin notes that finding reliable team members can be a challenge, as well, with an area that’s already tapped much of the available resources. But, he says, “If I find someone with enthusiasm, passion and a willingness to learn, they’re on board here. I’ve worked in many dining establishments and I consider myself highly perceptive to getting people working together like a well-oiled machine.” He is pleased with his current staff and looks forward to keeping them busy and happy.
The menu is described as modern American (using classic cooking techniques), and the goal is to keep the selection small and focused while constantly evolving with seasonal availability and chef’s whim.
“I get bored easily,” Morozin chuckles. “The recipes are in my head. I have tons of cookbooks still in plastic that aren’t even opened. I go with my instincts, and I trust them to create the perfect bite.”
“The First Course” (appetizer) offerings start off with small plates like vodka-cured ora king salmon topped with roe and Black Diamond mussels in saffron broth. Morozin capitalizes on local product procurement and endorsement with his take on roasted mushroom soup that blends creme fraiche with hints of coffee and orange.
“The Main Course” (entree) lineup includes five to six dishes that encompass beef, poultry and seafood, with presentations of duck, New Jersey black bass and Creekstone ribeye. The wow-factor continues with remarkable plates that play whimsically with sauces, texture and color, and include more traditional elements of soubise, ponzu and gelee. Thoughtful accompaniments include charred scallions, sweet potato and boquerones (anchovies).
Nightly desserts (considered “The Third Course”) are created on site and include sinful “Chocolate 5-ways” with a decadent combination of gateaux, ice cream, tuile, meringue and a truffle. Or you can bring your favorite port wine and go with the flaky baklava and honey ice cream combo.
Morozin has softened the rugged brick and stone interior of Verbena with a soothing earth tone palette of clays and taupes (the paint colors are named after foods), modern linens and romantic lighting. The space is sleek yet unpretentious; classic without being borish; and intimate without hearing the conversation of your neighbors. A private dining area in the back of the building is perfect forbusiness meetings, parties or special gatherings.
Knowledgeable servers and chef-chosen soundtracks enhance the ambience without being intrusive.
Morozin looks forward to the weather warming up and holds high expectations of his ability to provide a magical dining experience for his guests. He prides himself on raising the bar with style and flavor while providing exceptional service. “I enjoy seeing those [guests] who not only want to return, but can’t wait to spread the word.”
Reservations can be made via Opentable or by contacting the restaurant directly. Verbena is closed on Sundays.
Verbena BYOB is located at 102 E. State St. in Kennett Square; phone: (484) 732-7932.
- Photos: Ed Williams
