Today Is Colonia Verde’s Grand Reopening: Come Welcome Them Back

“Like a phoenix rising from the ashes” was a phrase that got mentioned a lot by guests and staff alike during Colonia Verde’s soft open this past week. It’s easy to understand why: the popular eatery at 219 DeKalb Avenue suffered a devastating fire this past February and has now reopened with a new menu (including brunch), newly renovated award-winning interior, new backyard, new fire pit, and new herb garden — but still with the same classy-yet-relaxed farmhouse charm and dedication to quality Latin American-inspired dishes.

“Re-opening Colonia Verde after the fire feels better than the first opening because we’ve missed our guests who had become our extended family,” said chef/owner Felipe Donnelly. “I feel extremely grateful and thrilled [to be back].”

Co-owner/chef de cuisine Carolina Santos-Neves concurred, noting that “reopening is like seeing a friend again.”

That friend has brought a bounty of delicious food, in the form of dishes inspired by childhood and organized in categories of “Botanas,” “For The Table,” “From the Garden,” “From the Fire,” “From the Land,” and “Sides.”

Santos-Neves and Donnelly describe personal favorites and new Colonia Verde highlights such as the corn salad, eggplant fundido, pescado tatemado (aka red snapper cooked in a corn husk on the grill), parillada sausage with melted cheese and arepas, grilled octopus, and more steaks — such as a “beautiful ribeye for two,” Picanha-cut, skirt, and hangar.

The corn salad is indeed a standout, tasting and looking like a grownup elotes (aka Mexican corn sprinkled with cheese).

The grilled octopus (“Al Pastor”) is the most melt-in-your-mouth octopus we’ve had in a long time, served with velvety smooth sauce and a bit of pickled onion that gives it crunch and fresh tang.

The eggplant fundido recommended by Santos-Neves from the “Botanas” section of the menu is also addictive, served sliced and fried with manchego cheese and guava sauce. But it is the fried yucca balls with chipotle cheese sauce and chopped peppers inside its creamy center that really makes your taste buds feel treated.

“Quality, preparation, and simplicity goes a long way,” said Santos-Neves. “And so much of Latin America is plants, so we added more plants [to the greenhouse dining area and backyard] and an herb garden.

The fire pit has also remained and Donnelly notes that “in a couple of weeks,” Pig Roast Sunday will return, as will brunch.

Colonia Verde’s pork ribs, with either salsa boracha (guajillo chile, caramelized onion, beer, mezcal) or salsa fresca (green tomatillo), are as delectably messy as you’ll remember, and the sausages — we tried the tangy-yet-savory lamb, earthy pork and fennel, and smoky wild boar — are great for kids of all ages.

So what are you waiting for? Let’s celebrate #ColoniaComeback together!