Description:
Veranda on Highland’s charming, historic building is a beautifully renovated Southern home, which dates back to the 1920s.
Weather permitting, dine alfresco on the patio or upstairs on the veranda. Or have lunch or dinner in Papa’s Bar and Lounge, which offers both casual fare and the full dinner. You will be in good company as a bust of Hemingway oversees Papa’s Bar.
Dinner at Veranda on Highland is also served in nine separate dining rooms amidst the glow of fireplaces and stained glass windows.
Executive chef, Tom Robey is a native of Ocean City, New Jersey. He began his career as a chef after graduating culinary school at Johnson & Wales University. He worked briefly for Trump Castle, before finding his way to New Orleans and Commander’s Palace.
Over the next 18 years, Robey absorbed the wisdom of his mentors, two of Commander’s renowned chefs Jamie Shannon and Tory McPhail, as well as Commander’s famed owner Ella Brennan.
In the summer of 2007, Robey brought this wisdom and experience to Veranda on Highland. His cuisine is made from fresh, local ingredients. And his style is fresh and simple, rather than fussy and pretentious. Chef Robey is constantly creating new dishes in the kitchen, combining flavors from New Orleans and the Caribbean with traditional favorites from around the South.
Dining room manager, Stanley Reynolds also came to Veranda on Highland from Commander’s Palace, where he worked 21 years. There he began as a food runner, working his way to waiter, Captain, and finally to Dining Room Manager. Reynolds and his staff serve generous portions of gracious, impeccable Southern hospitality at Veranda on Highland. From the moment you call for a reservation until you drive away from the restaurant, he has a hand and eye on every detail. Veranda on Highland's high standards for service ensure that you enjoy your dining experience every time.
Veranda on Highland is also an ideal setting for private events. Click to view private party information.
