March 22, 2019

Where Chefs Eat: Verdant Bread’s Tanner Fink

Fink will travel any distance to fulfill his food cravings

The tartare at Bardo changes seasonally. Kristen Wile/UP

We know chefs can cook great food, but where do they eat when they’re not cooking for guests or themselves? In this series, we ask a member of the restaurant industry to share their favorite five local restaurants (not including their own) and what they order. Breakout bread baker Tanner Fink, co-owner of Verdant Bread, suggests his ritual top five places. —Justin Burke-Samson

Tacos el Nevado (South Boulevard), LoSo
Family owned and operated restaurant serving authentic Latin street food
Tanner’s order: Lengua, tripa, and chorizo tacos

Wise Pie Pizza Kitchen, Indian Trail
Open seasonally, the Wise Acres farm wood burning oven pizza truck serves pies that sell out quickly
Tanner’s order: The pizzas change regularly, so Tanner orders whatever is available before they sell out

Futo Buta, South End
Michael Shortino’s ramen spot continues to be a favorite among chefs and their kids
Tanner’s order: Tonkotsu
His daughter’s order: Fried brussel sprouts

Hello, Sailor, Cornelius
Joe and Katy Kindred’s second restaurant is a lakefront oasis meant for fun anytime of the year
Tanner’s order: West coast oysters, mussels, catch of the day, and Negroni slushies

Bardo, South End
Eclectic American small plates led by Michael Noll
Tanner’s order: Sweetbreads and tartare
His pro-move: Sit at the bar, order wine and talk to the bartender about the menu and have them send stuff out