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Verbena Kitchen, located at 3043 University Avenue in the heart of North Park, announces the launch of its Sunday Brunch, where guests are invited to rise, dine and boogie starting at 10 AM. After a little more than a month of being open to the public, Chef Ronnie Schwandt has been working on a special menu that will launch this Sunday as he continues his commitment to fresh, local, and seasonal items. Standout items on Verbena Kitchen’s new brunch menu include:
Additional lunches, dinners, and tasting experiences kick off on Thursday, November 11, including a sustainable farm-to-table experience at Verbena Kitchen or a once-in-a-lifetime expedition to experience the gastronomy of Baja California. Arrive at Awesome at one of Southern California’s best culinary experiences, the San Diego Bay Wine + Food Festival.
It’s been a wild ride for San Diego bars. Since the end of California’s Blueprint for a Safer Economy, bars are now open at full capacity but as a bonus, to-go cocktail service will be allowed to continue at least until the end of the year.
As we move through fall, the weather is still nice enough to keep parklets and patios full of cocktail-seekers. Plus, as people head back to their offices, happy hour has seen a resurgence across the city.
More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? And while the restaurant industry is still being affected by the pandemic, new restaurants continue to persevere and are managing to open their doors to diners eager to get back to dining out.
The charming Verbena Kitchen sets the stage with exposed brick and brass fixtures that make it a true North Park gem. Most ingredients are sourced locally from the North Park Farmers’ Market, so you know your food is fresh.
Local Chef Chooses North Park for First Solo Project
Ronnie Schwandt, a native San Diegan who has worked with Blue Bridge Hospitality and the Trust Restaurant Group, will open
As San Diego continues to recover from the impacts of the pandemic, local chef Ronnie Schwandt says the stresses of the past year served to accelerate his plans to open his first solo restaurant.
