Verdant Bistro

Verdant Bistro Offering a mix of trends and classics. All hand made using fresh local ingredients.
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Locally owned and Chef Driven Pasta & Focaccia Sandwich Restaurant & Event Space

NEW BlackBerry Kuchen & Smores Bread Pudding!
06/03/2026

NEW BlackBerry Kuchen & Smores Bread Pudding!

SUMMER SANDWICHES! With affordability in mind!Our new Summer Menu is focusing on Fresh Baked Focaccia Sandwiches! Priced...
06/01/2026

SUMMER SANDWICHES! With affordability in mind!

Our new Summer Menu is focusing on Fresh Baked Focaccia Sandwiches! Priced to compete with local restaurants.

All served with our new House Chips! Or pair it with any soup, salad, or side.

05/29/2026

GLUTEN FREE PASTA! Now available!

We are transitioning to our new Gluten Free Gnocchi recipe! Same great quality with the benefits of non gluten!

Tons of great picks from the Downtown Hays Market to be featured for tonight’s specials! Svaty's Produce- Pork Chops- Br...
05/23/2026

Tons of great picks from the Downtown Hays Market to be featured for tonight’s specials!

Svaty's Produce
- Pork Chops
- Broccoli
- Cauliflower
- Dill
- Arugula
- Freeze Dried Strawberries & Pineapples

Tonight’s Special: (Jensen Farms Honey) Glazed (Svaty’s) Pork Schnitzel topped w/ citrus Arugula Salad served w/ Broccoli Cauliflower Medley.

Open 4:00PM-8:30PM

Jensen Farms The Bricks in Downtown Hays

Join us for lunch or dinner!11AM-2PM & 5PM-8:30PM Tuesday through Saturday!
05/19/2026

Join us for lunch or dinner!

11AM-2PM & 5PM-8:30PM Tuesday through Saturday!

Our NEW Kansas Bruschetta has been a customer favorite! Topped w/ Sunflower Kernels & Fresh Dill
05/16/2026

Our NEW Kansas Bruschetta has been a customer favorite! Topped w/ Sunflower Kernels & Fresh Dill

Tons of new menu items just in time for summer! Join us for lunch or dinner. Tuesday through SaturdayLunch and dinner sp...
05/12/2026

Tons of new menu items just in time for summer! Join us for lunch or dinner. Tuesday through Saturday

Lunch and dinner specials every week + Test Kitchen Thursdays!

NEW
- Chicken Parm Tenders
- Kansas Bruschetta
- Turkey Bacon Club
- BYO Diavolo Sauce
- Truffle Parm Potatoes
- 16oz Ribeye
- Pesto Grilled Swordfish

We have updated our hours:
- Tuesday through Saturday
Lunch 11:00am-2:00pm
- Tuesday through Thursday
Dinner 5:00pm-8:30pm
- Friday and Saturday
Dinner 4:00pm-8:30pm

05/11/2026

Mental health awareness month! Check on your chef.

Roses are Red, Violets are Blue, the courtyard is blooming and ready for you!
05/08/2026

Roses are Red, Violets are Blue, the courtyard is blooming and ready for you!

Wings? The debate is on! Wings have always been a controversial topic in our kitchen. Why? Well, whether it’s between Bo...
05/02/2026

Wings? The debate is on!

Wings have always been a controversial topic in our kitchen. Why? Well, whether it’s between Bone-in vs Boneless or BBQ vs Buffalo. Although the love for wings are high. Sadly sometimes wings are just… well.. Wings!

We constantly ask the question with any classic dish: “How can we take it up a notch?” What can we do to think outside the box. Technique is always important to give our chefs an underline look at what makes food not just good, but great!

Because at the end of the day, you can go just about anywhere to get chicken wings. This weeks Test Kitchen Thursday we reintroduced our take on the classic dish with a Lemon Dill Garlic Wing.

Sometimes it’s more than just taking a raw wing and dropping into a fryer..

Starting with a simple salt:sugar dry brine to slowly cure and dry the outside for a crispier texture and flavor (12 hours). Then baking low and slow for almost two hours to hold in moisture and extending that crisp outer edge.

Once cooled. We start with a dry dredge mix of AP Flour, Organic Whole Wheat, Corn Starch, Dehydrated Lemon, Garlic & Onion Powder.. then into a wet of the same mix + buttermilk & water. And back into dry giving us the ultimate crispy crackled texture.

Deep fried on high heat and plated with our Fresh Herbed Ember Dressing, Charred Lemon, & Fresh Dill.

We find tossing a wing in sauce loses its crispiness and can cool the chicken before it hits the plate. And also, just look at that presentation!

So, wings are not just good.. they are great! Can they be better? Absolutely.. Are they meant to be kept simple? Probably.. But sometimes that hole in the wall dive bar with that store bought buffalo sauce just hits different.. and for that, I can’t complain.

Will they make a return to the menu? Maybe!

Address

230 E 8th Street
Hays, KS
67601

Opening Hours

Tuesday 11am - 2pm
4pm - 8pm
Wednesday 11am - 2pm
4pm - 8pm
Thursday 11am - 2pm
4pm - 8pm
Friday 11am - 8:30pm
Saturday 11am - 8:30pm

Telephone

+17856215040

Website

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