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Cooking in the kitchen, Chef Guy Verdi created one of his signature entrees - swordfish, grilled, tarted up with pumpkin seeds, seedless grapes, extra virgin olive oil and red onions, jasmine rice, sauteed spinach.
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Many of Verdi's Restaurant patrons prefer to make reservations for a table or a cozy booth in the wine "cellar" rather than the main dining room.
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Verdi's kitchen crew, intern Junior Rigoberto, left, cook Jack Bowden and Chef Guy Verdi were making plans for the private dinner party they were cooking and serving that evening.
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Chef Guy Verdi cooks a batch of the chicken stock he uses to season some of the dishes he serves in the restaurant.
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