Polk Street’s Reverb Kitchen & Bar With Stellar Food And Killer Cocktails
I recently visited Polk Street’s NEW Reverb Kitchen & Bar (in the former Verbena Restaurant space) and was very impressed with the stellar food and killer cocktails. Reverb has a very cool, clean interior with great open light and a sexy long inviting bar. The type or bar I could see myself visiting for a drink (they do have a fabulous happy hour which you’ll read about in my upcoming Top 10 SF Happy Hours) and staying for a few cocktails plus some of their delicious food.
During my visit I sat in the dining room with a friend. We were warmly greeted with delicious popcorn which we loved. Those that know me well know that I eat popcorn almost daily so feel right at home in a restaurant or bar that serves it. After conferring with our server and Chef Ryan on the menu and their recommendations we landed on a salad to start, followed by a pasta and fish entree. See below for more details on the food and cocktails which were both amazing. I recommend you visit Reverb and see for yourself. Amazing food, with locally sourced organic thoughtful ingredients, a fabulous Polk Street location and excellent sincere service. My kind of neighborhood gem that I will return back to often and send friends and family to as well! 2323 Polk Street, San Francisco, CA 94109.
The yummy popcorn we enjoyed upon arriving
The Little Gem Salad. Just as delicious tasting as the amazing bright-colored gorgeous greens look.
Each course was paired with beyond delicious cocktails. The one on the left was our favorite!! The Clearer Conscience: Gin, Cucumber Juice, House-made Galangal Thyme Syrup, Dry Vermouth, and a splash of soda, garnished with a lime wheel and pea tendrils from Sebastopol Micro Greens. On the right which was also delicious was the Polk Street Pimms: Pimm’s No 1, Vodka, Limoncello, Lemon Juice, House-made Strawberry Syrup (Santa Cruz Swanton Seascape Strawberries, and Ginger Beer, garnished with halved kumquats, lemon wheel, and a cute little mint sprig. I’ve noticed throughout the city that Pimms Cocktails are trending. This was the second one I’ve enjoyed in two weeks and I’m craving more!
Cheers to Reverb and their stellar cocktails. Fun fact, most of the spirits used in the cocktail list are organic with the exceptions of the liqueurs and big name spirits that they use to make sure guests feel the program is approachable. All juice, garnish, syrup, etc… is all made in-house at Reverb, usually by the Beverage Director Madison or their lead bartender, using sustainable, organic products from the same farms that the kitchen features. I love this! The cocktail ingredients are just as important as the seasonal produce in the culinary menu.
Taking a break to enjoy the fabulous cocktail. And yes, that’s my essential mole skin notebook on the table. A must for all press dinners!
Chef Ryan Shelton visiting our table and explaining the menu. He’s super nice, approachable and explained the various seasonal ingredients and what he recommended we try.
The Cavatelli Pasta with english pea juice, lemon mascarpone, prosciutto. Cooked perfectly al dente with just the right salty taste to it. I fell in love!
Pan Seared Rock Fish with toasted almonds, baby carrot, petite salad, potato paired with the Monk of Guadalajara: Tequila Blanco, Yellow Chartreuse, St. Germain, Lime Juice, and Muddled Blackberry, garnished with citrus lace (aka baby marigold greens, also from Sebastopol Micro Greens) and the Purple Prose: Vodka, Crème Yvette, house-made Lavender Syrup, Lemon Juice, and Sparkling water, garnished with Lavender grown in Reverb’s rooftop garden, and a Lemon Wheel.
The grand finale, literally. Chef Ryan and Beverage Director Madison surprised us with the Fried Chicken and Amaranthe Waffle with butterscotch apple maple, charred greens having heard how much I loved this dish during a prior visit. This dish continues to blow me away with the sweet maple syrup flavor and crispy fried chicken. You can not leave Reverb without trying this dish!
The delicious chocolate dessert
The private event space on the 2nd floor of the restaurant. It’s fabulous. I’ve hosted a Cultivar Wine Club Happy Hour here and I highly recommend it!