A neighborhood restaurant where the menu listens to the farmers, not the other way around.
Verdura is a market-driven kitchen in the Temescal neighborhood of Oakland. Chef Mira Okafor and her team build the menu on Sunday mornings, after three trips to the Saturday market and a phone call or two to the farms we work with every week.
We're vegetable-forward, not vegetarian. There's a beautiful Snake River ranch ribeye on the larger-plates list this week, and a Monterey halibut we cured Friday morning. But the carrots, the rhubarb, the snap peas. those are the headline. They've earned it.
A tighter list of snacks, a sandwich or two, and one big composed plate. Walk-in friendly.
See lunch
The full menu. Snacks through dessert, plus the wood-fire section. Reservations recommended Thu–Sat.
See dinner
Eight stools, twelve wines by the glass, a tight low-ABV cocktail list. Bar menu always available, no reservations.
See the list
Full buyouts seat 56. Half-room available Wednesdays. Family-style or four-course tasting.
Plan an event
"A vegetable doesn't need much. Just the right amount of attention, in the right order."
Mira Okafor cooked her way through Chez Panisse upstairs, Bar Tartine, and a year at Migrant Kitchen in Brooklyn before opening Verdura with her partner Daniel in late 2023. She still goes to the market every Saturday at 7am.
The Verdura kitchen has six cooks, one pastry lead, and a sourcing philosophy that's almost stubborn: if it doesn't grow within 150 miles of the restaurant, it had better have a very good reason to be on the plate.
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