If you're looking for the best eats in San Francisco, Verbena is "like the French Laundry at one tenth the price," according to famed San Francisco food critic, GraceAnn Walden. In fact, she's chosen it as the must-try experience of 2014. And her observation is right on target in regard to Verbena's producer-focused wine program. Michael Ireland (French Laundry, Quince, Restaurant at Meadowood) oversees it. Location: 2323 Polk between Union and Green Streets, San Francisco, CA. See: verbenarestaurant.com

Executive Chef/Partner Sean Baker, Sous Chefs Danielle Lum and Adam Lawrence, and Pastry Chef Amy Pearce are credited with providing the menus and superb delivery of dishes that are so fresh, it feels like the ingredients just arrived from the farm. In some cases this is true. In addition to listing the dozen or so farms in which their vegetables, dairy and meats come from, the chefs have a special relationship with Lindencroft Farm in Ben Lomond, located in the Santa Cruz Mountains. This small farm grows a wide variety of vegetables exclusively for Verbena!

Recommendations or similar options when available:

• Firebrand artisan bread with Verbena butter. Can't stop eating it. ($3)
• Trotter terrine with apricot mustard, which is more than perfect. ($8)
• Artichoke with pickled green tomato, garlic and pine nuts, beautifully delivered! ($14)
• sardine plate with cauliflower, Viking potato, horseradish and steelhead roe-- outstanding. ($15)
• Cioppino,  green sauce with swordfish, fennel, potato dressed with new oil. ($27)
• Molasses ginger cake, carrot sorbet, IPA caramel ($8)