A San Diego Farm-to-Fork Dining Extravaganza at Verbena Kitchen
My ears perked up when I heard a new farm-to-fork restaurant was coming to North Park, San Diego. Don’t get me wrong, I fall weak in the knees for a hearty bowl of short rib ramen or pineapple pork street tacos with the works -- but sometimes eating a farm fresh dish sprinkled in with ingredients plucked right from mother earth is particularly soul soothing.
This is why out of the countless eatery options here in my hood of North Park, we chose to dine at Verbena Kitchen last Friday night, located across the street from my go-to whisky sour joint, right on University Ave.
If you know, you know.
Immediately upon entering, the elegant farmhouse decor intermixed with exposed brick quickly transported me to PNW. It reminded me of those rustic restaurant gems you magically encounter along a bustling street in downtown Portland.
We sat down and promptly perused the libations list.
“Verbena Signature Sangria” gazed right into my thirsty soul and decisions were made. It’s described as balanced, fruit forward and luscious….and boy, does it pack a punch with a smooth blend of California Pinot Noir, fig port, orange liquor, fresh citrus and peach.
Mental note: probably should’ve filled my belly with a light app before, but… choices.
Vibrant heirloom tomatoes are one of my summer soiree staples. Luckily it was on the app list. This dish exuded so many pungent flavors. To my pleasant surprise, the shelling beans propped up on a fresh cloud of herbed pesto stole the show. Never in my life have I tried shelling beans - probably because they’re only in season three weeks out of the year. Consuming just one was a zesty treat and accompanied the multi-color tomatoes nicely. A cluster of pickled onions delicately dusted this eye-catching arrangement, along with shaved parm.
My tastebuds were bright-eyed and bushy-tailed.
Next up: seared local tuna with zaatar, green harissa aioli, pickled potatoes and corn pepper relish. I took a quick minute to just appreciate the ingenious plating. Fifty percent of the plate was untouched, while the full entree resided on the other half of the textured ceramic plate. This was a culinary statement piece, showcasing the freshest tuna known to mankind with a cumin herbed crust that sent me straight to the San Diego shoreline.
My fiance was hyper-focused on the pork dish, which ended up becoming the grand finale. Pork can be temperamental and tough if you cook it for too long. This experience was the complete opposite. Verbena’s pork was prepped to perfection --- oh so tender. The voracious daredevil in me catapulted to the moon as I gently saturated the pork into emulsified corn and goat cheese puree. Did I mention the little sprigs of fennel too?
We ended the night at Verbena Kitchen in “full bliss foodie mode” thanks to Executive Chef Ronnie Schwandt. We can’t wait to taste the newest autumnal items on the menu come Fall.
If you’re in North Park, check out Verbena Kitchen and let them know Noelle sent you.
3043 University Ave.
San Diego, CA 92104
(619) 269-5776
reservations@verbenakitchensd.com