An Immersive Journey with Santa Teresa 1796 at Verse LA

Article by Mike Gorman | Photographs by Dave Lopez

The eventing starts with a dimly lit room, the hum of distant conversations blending with the low thrum of bass-heavy tunes, and a cocktail that promises to hit you in all the right spots.

This isn’t your average dinner—it’s a carefully crafted evening, designed to transport you to the sun-drenched valleys of Venezuela, where Santa Teresa 1796 Rum has been patiently aging for generations.

Now, if you’re like me, you’ve traveled the world, in search of something authentic. Something that speaks to you on a level beyond just taste. 

Santa Teresa 1796 isn’t just a rum—it’s a story. A story that begins in 1796, when a family decided to plant their roots in the lush soil of Venezuela, and continues today, with every bottle that carries the weight of history, struggle, and a hell of a lot of passion.

Tonight, we’re in the capable hands of Eddie Zamora, a man who knows how to throw a party. He’s teamed up with the team at Verse LA to curate a menu that’s more than just food—it’s a journey. And if you’re not ready to dive deep, you might as well leave now because this isn’t a night for the faint of heart. This is a night for those who crave something real, something bold, and something that’s going to leave a mark.

We kick things off with Chef Oscar Torres creating a amuse that’s anything but ordinary—compressed melon with yuzu, sour apple pop rocks, and orange blossom honey. It’s like a punch to the palate, waking up your senses for what’s to come. 

And what comes next? A Solera Sunset, a cocktail from Tad Tobey that’s as complex and layered as a good novel, with banana-infused Santa Teresa rum, pineapple liqueur, Midori, and a whisper of kaffir lime smoke. It’s the kind of drink that makes you pause, close your eyes, and take a second to really taste it. Because this is what you came for, right? To savor something extraordinary.

The first course brings us the sea on a plate—shigoku oysters, mussels, octopus—each bite singing in harmony with a Yuzu Daiquiri that’s bright and briny, cutting through the richness of the fruits de mer. And just when you think you’ve had your fill, the Peach Cream Colada steps in, a creamy, fruity concoction that’s pure sunshine in a glass, smoothing out any rough edges the ocean might have left behind.

Then, there’s the Kingfish Tartare, a dish so delicate and precise it feels almost sacrilegious to eat it—almost. Paired with crème fraîche, corn flowers, and smoked ikura, it’s the kind of dish that makes you think about what you’re putting in your mouth, about the balance of flavors, about the craft behind each element. And of course, there’s another cocktail to wash it down—a Rumhattan, this time, with Santa Teresa, Noilly-Prat vermouth, Frangelico, and walnut bitters. It’s strong, unapologetic, a perfect partner for the rich, buttery fish.

By the time the third course arrives—a uni risotto—you’re starting to wonder if it can get any better. Spoiler alert: it can. The risotto is creamy, briny, with just enough bite to keep you coming back for more. It’s paired with a Santa Teresa concoction that’s more dessert than drink, but who’s complaining? You’ve earned this.

And then, the main event: Coffee Cured Wagyu Filet. Yeah, you heard that right. This isn’t just any piece of meat—it’s Wagyu, the king of beef, cured in coffee and served alongside potato fondant, roasted cherry tomatoes, and green onions. It’s rich, decadent, the kind of dish that makes you want to unbutton your pants and settle in for the night. The wine pairing is a Spanish Rioja that cuts through the richness with its bold, earthy notes, leaving you perfectly satisfied but still craving that next bite.

But wait—there’s dessert. A suprise deconstructed tiramisu cocktail from Bad Birdy that’s almost too pretty to drink, with Santa Teresa 1796 Arabic Coffee Cask rum, espresso, Madagascar vanilla bean, and cacao. It’s the kind of dish that ends the night on a high note, reminding you that you’ve just experienced something special.

So, here’s the deal: if you’re lucky enough to get an invite to one of these dinners, don’t hesitate. You’re not just going to a dinner—you’re stepping into a story, one that’s been aging and evolving for over two centuries. And trust me, it’s a story you’re going to want to be a part of.

About Santa Teresa

Santa Teresa is the first rum producer in Venezuela, originating from the valley of Aragua, its story started as a sugar cane plantation in 1796 and the land remains family-owned to this day. The brand’s rums have been produced at Hacienda Santa Teresa for more than two centuries and are now present in more than 40 countries. Registered in 1909, the rum brand boasts the title of Venezuela’s very first rum trademark – as well as carrying the “Ron de Venezuela” (Rum of Venezuela) DOC label.

About Verse

The foremost in Angeleno Cuisine. Mixing food, sound, and libations in a perfect acoustic environment. Romanticizing the term Angeleno Cuisine and with Chef Oscar at the culinary helm, we bring together the best flavors from around the world to create that eclectic premium experience. Through constant discovery, Chef has crafted true harmony by sourcing fresh hand-picked ingredients and dry-aged delights that serve as stand-alone pieces of our identity.

The vision of this modern-day supper club comes through the ears and eyes of 18-time Grammy-winning mixer Manny Marroquin. The dream has always been to create a recording studio big enough to fit a restaurant in. Through him, VERSE LA enlisted the best in the industry to provide a dining experience like none other. 52 speakers treat guests to a fully immersive environment that blends perfect acoustics, enabling private conversation while enjoying live performances. Between live entertainment showcases, handpicked songs by Manny surround you while a best-in-class wine list and renowned libations are poured throughout.