From the Latin root, Veritas “truth” the literal translation of Verace is “truthful” and both the design and menu at Verace is true to its Italian heritage.
Along with truth and authenticity in food and ingredient, the architectural concept is created around respecting the tradition of classic Italian architecture, but infusing cutting edge design and modern product. The Italian culture has produced some of the worlds most recognized ancient buildings, yet has produced some of the worlds most recognized modern design in furniture, fashion and interiors. Verace is a blend of both worlds.
This is not like the Italian restaurants you may be used to on Long Island. Verace’s menu is designed in both price and portion to bust neither your wallet nor your waistline. Traditionally, Italians enjoy four or five courses for their dinner. That may seem like a lot, but our portions are designed to allow you to taste a little from each section of the menu. Conclude your dining experience with one of our housemade desserts.
The majority of our wine list is Italian or from the regions bordering Italy. We have kept our prices modest, marking them up half as much as the industry standard in an effort to expose our guests to some of the wonderful wines within reach. At Verace, we strive to both reduce our impact on the environment and to eliminate frivolous costs. Verace offers both a unique wine program and approach to purified water that will do both.
The cost of the bottle, the cork, the cap, the case it is shipped in, the marketing and the cost of shipping all of that weight take up over more than half of the cost of the average bottle of wine. These byproducts of the wine you drink are also harmful to the environment. Verace, working on the cutting edge, has designed a wine program that features award-winning wines served on tap. Wines are shipped from Italy in 50 liter barrels and then locally transferred to stainless-steel-lined Eco Kegs sitting behind the bar at Verace and the wine is pushed through the system with nitrogen. The process reduces exposure to oxygen (thus minimizing the deterioration of the wine’s flavor profile), risk of corkage and bottle waste.