After the departure of chef Sean Baker, Russian Hill's 18-month-old Verbena decided to make a big shift: partners Eric Fenster and Ari Derfel have officially transformed it into a new, more downscale concept, Reverb Kitchen & Bar. The space boasts the same woodsy, pickling-chic decor, but now has a more approachable and less vegetarian-centric menu, courtesy of recent hire Ryan Shelton, the former chef de cuisine of Palo Alto's two-Michelin-starred Baumé. All the of-the-moment hits are present and accounted for, like kale salad, grilled octopus, charcuterie plates, and a burger, along with some more unusual dishes like a sourdough gnocchi chowder. Cocktails have been streamlined, and the price point has also dropped; with a handful of exceptions, most dishes are under $20.
Hours for Reverb are daily from 5-10 pm for dinner, and weekends from 10:30 am-2 pm for brunch. Here's the new menu in full: