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Press

Word cloud of Verde reviews:



3D tour of Verde

"The recipe for the housemade burrata that graces the popular pizza con burrata is Caporuscio’s, and the ultra-creamy cheese works so well with the pie’s extra tomato sauce, basil and EVOO that the pizza now has a cult following. The wood-fired Neapolitan pizzas here adhere to certification guidelines and feature handmade and local ingredients whenever possible." read more...

"One of only a few real-deal Neapolitan pizza places in the city, Verde impresses with its extensive menu of salads, wood-fired pizzas with house-made mozzarella, and massive calzones." read more...

"When Plato philosophized about the perfect circle, he must have had in mind the Neapolitan pies at this Canton trattoria." read more...

Magazine

"Decked out with modern hanging light fixtures and wooden furniture, this Canton spot boasts a private 14-seat dining space and a second floor party room perfect for invite-only functions. The entire restaurant can also be rented out for larger affairs." read more...

"In the ever-expanding pizza abundance of Baltimore this was a tougher choice than usual, but Verde is the absolute pizza-tossing-hands-down winner." read more...

"Pizza is the ultimate equalizer. Doesn't matter if you land in the 1% or have $1 to your name..." read more...

"Baltimore is now home to a host of high-end pizza places, and the trend looks likely to continue." read more...

"This stylish Canton restaurant specializes in excellent Neapolitan-style pizza." See slide #8...

Magazine

"...the combination of flour, water, cheese—and sometimes sauce—adds up to a slice of heaven." read more...

"Voted Baltimore's best pizza by readers of the city's magazine, the family-owned Verde Pizza is housed within a former 1930s bar in the Canton neighborhood." read more...

"Thank you fans for choosing Verde as "Best for Visitors" in Baltimore magazine's "Best of Baltimore Readers' Poll 2014!" read more...

"Thank you fans for choosing Verde as "Best Pizza" in Baltimore magazine's "Best of Baltimore Readers' Poll 2013!" read more...

"Great Baltimore cocktails, The Pallottola at Verde" read more...

"Wood-fired Neapolitan pizzas, topped with imported meats and cheeses, are the main thing here, but the appetizers, many of which make use of homemade mozzarella, are superb, too." See slide #11...

"A history of pizza in Baltimore—from an old school favorite to the new upper-crust atisanals. (Hint: thin is in)" read more...

"[Verde] is moving forward, with a new brunch debuting this weekend and plans to expand seating to the second floor." read more...

"Verde's brunch offerings are made-to-order, using premium ingredients including organic eggs, locally sourced produce, homemade mozzarella and the finest imported cheeses." read more...

"Anything you can put on a bagel or an English muffin you can put on Neapolitan pizza dough. That's the thinking behind Pizza Verde's new brunch, which opened last weekend." read more...

"For its first summer, Verde in Canton is introducing new menu items - they've doubled the number of Neapolitan-style pizzas - a line-up of new cocktails and a weekday happy hour." read more...

"Fans of Neapolitan pizza rejoiced at the opening of this airy and affordable corner pizza parlour, which specializes in perfectly blistered and charred thin-crust pies baked in a wood-fired oven." read more...

"Baltimore area foodies are in for a tasty treat, as Verde restaurant announces its spectacular summer menu. Located in the Canton neighborhood of Baltimore City, Verde is a casual, upscale restaurant that offers a plethora of authentic Neapolitan wood-fired pizzas and other specialties from Naples, Italy." read more...

Magazine

"For a moment, we almost forgot we were in Baltimore. In a quiet Canton neighborhood near Patterson Park, we discovered an authentic taste of Naples at Verde Pizza Napoletana." read more...



"In this Year of Pizza, and in pizza-rich East Baltimore no less, Verde separates itself with straight-ahead, rustica Italian, non-pizza offerings, a sharp bistro-like interior (with plans to expand upstairs), and terrific service." read more...

"Giving diners too many choices can make Restaurant Week feel not so special, but it makes sense for a restaurant like Verde in Canton, where the regular menu is priced evenly down the line. Diners coming to Verde during Restaurant Week will start with either an antipasto or salad and then choose either a pizza or a pasta. And, everyone gets dessert." See slide #9...

"Scoring big kudos by their guests, Verde Pizza Napoletana is hitting the mark in their recently renovated corner row house in Canton." read more...

"Pizza, traditional Neapolitan pizza, is what they do and they do it better than an overwhelming majority of pizzerias in Baltimore." read more...

"We've got sausage, pirogues and crabs, and now Baltimore is becoming a city with a viable pizza scene." read more...

"Beautifully tiled floors and artistically designed wood walls have set a new standard in design for Baltimore neighborhood restaurants." read more...

"Baltimore has a serious Neapolitan pizzeria in Verde, which opened in September 2012 to the delight of the locals." read more...