Bacar

(SoMa)
448 Brannan St.  
415-904-4100 Map it
www.bacarsf.com

E + D Award Winner
$$$-$$$$
California
bar scene, business lunch, dine at the bar, good for groups, late-night dining, live music, lunch, notable wine list, open 7 days, open kitchen

2008 & 2007 EAT + DRINK AWARDS: Best Wine List

SCENE: This former warehouse (with the exposed brick and timbers to prove it) has long been a city favorite. A recent remodel enclosed the once open kitchen, but otherwise the space remains the same: banquettes for serious diners, a long bar for those in search of a casual bite, and a subterranean lounge for serious wine drinkers.

EATS: Chef Robbie Lewis came to Bacar by way of Jardiniere, and the legacy is apparent in the food, which shares with Jardiniere a California-meets-France sensibility. Hearty fare, such as the rib eye with bordelaise sauce or the fennel-crusted pork, is reliably delicious, but the kitchen also turns out remarkable wild Alaskan salmon and simple nettle-topped pizzas from the wood-burning oven. The wine list, overseen by director Mickey Clevenger, is a tome, with a staggering 1,400 options to choose from—thankfully, the staff is willing and knowledgable enough to help you choose the right bottle.


A MESSAGE FROM THIS BUSINESS:
This celebrated San Francisco restaurant destination, features contemporary American cuisine in an urbane, sophisticated setting. Executive Chef Robbie Lewis works closely with bacar's sommeliers to create seasonal menus to compliment the restaurant's groundbreaking wine program. Against a brick and timber backdrop, bacar's tri-level dining room is outfitted with an extraordinary three-story "Wine Wall," which exemplifies their dedication to wine, housing 1,200 wines by the bottle along with 65 wines-by-the-glass. Whether it's for business dining, a celebratory dinner or a night out on the town, bacar is a warm and welcoming restaurant suited for any occasion.