When Melissa Coriaty opened Verbena in 2009, she envisioned a warm, accessible neighborhood café grounded in local ingredients and genuine community connection. Today, Verbena remains a beloved South Portland staple, serving fresh, thoughtful meals to walk‑in guests and catering clients alike.

Q&A as told to CEI by Verbena founder, Melissa Coriaty, in her own words, with minor editing for context.

Q: Tell us a little about your restaurant, Verbena

Melissa: Our goal is to bring as much local product as possible, but in a down‑to‑earth way where you can go every day. We try to connect our customers with local produce and local makers in a way they can enjoy on a regular basis.

Q: When did Verbena get started, and what led you to CEI?

Melissa: I opened Verbena in 2014. When I needed financing, I turned to CEI. The loan process was surprisingly smooth and I had collateral (my own car) lined up. That support helped me open my doors and stay open for more than a decade.

Q: Looking back, how did CEI support you beyond that first loan?

Melissa: CEI and the Women’s Business Center have been huge resources. I’ve taken workshops, joined the Scaling Up program, and attended HR sessions—lots of professional development over the years. I always tell aspiring business owners to start with CEI; they’ve been an incredible partner.

Q: What accomplishments are you most proud of as a business owner?

Melissa: I think having a business is a bunch of small triumphs. One thing I was really proud of was bringing a benefits package to the staff. It took me a long time to find, and I think it was a referral that helped me get there. That was a big triumph. Other triumphs were the renovation, the loan…there are a bunch of smaller things that add up. Sometimes it feels like you’re not moving the needle—and then suddenly you look back.

Q: How has Verbena changed since 2014?

Melissa: The Knightville neighborhood has grown so much. When we opened, it was quieter. Now it’s busy and walkable, which really supports our daily business. Catering has also expanded more than I ever expected—we work with Maine Medical Center, GMRI, and other local organizations. It’s become a major part of our revenue.

Q: How about some challenges you’ve faced?

Melissa: Staffing has been very challenging, and it’s still challenging, but I think it’s a little less challenging now. We created a four‑day workweek, which works really well. We have three full‑time staff members besides myself, and four part‑time team members. We’ve had everyone from a high‑school culinary student to retired people to new Mainers. I’ve been really fortunate with staff stability—one just celebrated their four‑year anniversary [at Verbena.] There were times when I’d post a job and get zero applicants, and now we’re getting more again.

Q: What keeps you inspired when running a business gets tough?

Melissa: That’s a very good question. It can be easy in the day‑to‑day to get lost in the why.
The things that keep me excited are the staff—when we do specials or try new things—and being surrounded by people who are excited about what I do.
Working with vendors and farmers gets me excited too. And customers—when they’re happy to get a gluten‑free or vegan item that isn’t just a vegetable on a plate. That keeps you motivated to do more.

Q: Where do you hope to take Verbena in the next few years?

Melissa: Right now, I’m focused on refining operations—streamlining the coffee bar, improving workflow, and expanding our offerings for vegetarian, vegan, and food‑sensitive customers. We love creating things people don’t expect.

Q: And the question everyone wants to ask: after cooking all day, do you cook at home?

Melissa: Honestly? Usually not. I’ll make something simple for myself at the café and call it good. But if I’m hosting friends on the weekend, I do love experimenting.