“This restaurant is for Austin and to give those visiting an Austin experience”. Chef Marcheselli, who moved to Texas from New York City in February, has been an invaluable partner thanks to his impressive background. He has worked under Chef Daniel Boulud as well as Chef Thomas Keller of the famed French Laundry and achieved two Michelin stars while at Alain Ducasse’s now-shuttered Adour and three at Per Se. And while he’s worked in some illustrious kitchens, his cooking style is perfect for what Verbena is aiming to achieve: a simple, ingredient-focused experience. “I like to find the best ingredients I can and let them shine,” he says. And while opening during the pandemic has been a surreal experience, he’s still been able to acclimate well and is enjoying Austin’s much more laid-back personality. Above all, both Yanes and Marcheselli hope guests come to Verbena to enjoy satisfying dishes that leave them happy and wanting more. “We want people to have fun as the details disappear into the experience,” says Yanes. “We want you to leave and say, ‘Dang, that was a great time.’” Since opening, the chefs have continued to perfect the menu and are grateful for the guests who are choosing to dine out during such an unusual time. “I am just honored to be able to open another concept in such a great food city stacked with amazing chefs and operators. We want to make it part of people’s dining rotation whether it’s for breakfast, lunch, dinner or drinks.” >>
October 2020 | WATERWAYS 41