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The Best Food Verbena's Executive Chef Is Eating Right Now
Ted Gioia | Photo: Chad Robertson | May 5, 2014
Octopus stew, chopped salad, and more.
The expert: Sean Baker, executive chef at Verbena
His picks: "The depth of flavor of La Ciccia's octopus stew can't be described. What I taste most is the care, the thought, and the love that has been put into it. It's one of the best things I've eaten in San Francisco.
"Another is the chopped salad at Bar Tartine. They usually have some version of it, served with salami made in-house. The vegetables change depending on what's in season. What I appreciate most is the thoughtfulness. On my day off, I sit at the counter with a Linden Street lager and the chopped salad for the perfect lunch."
Verbena, 2323 Polk St. (near Union St.), 415-441-2323
La Ciccia, 291 30th St. (near Church St.), 415-550-8114
Bar Tartine, 561 Valencia St. (near 16th St.), 415-487-1600
Originally published in the May issue of San Francisco.