bacar
448 Brannan St. (Fourth St.)
Send to Phone
San Francisco, CA 94107
415-904-4100 | Make Restaurant Reservations
Cuisine
Open
Dinner nightly, Brunch Sun.Features
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment
- Open late Fri.-Sat.
- Valet parking
- Casual dressy
Wine
Great Wine List* Click here for rating key
Seasonal flavors here are bold and aggressively structured and portions are generous. It's big California food built for big, beautiful wines, of which bacar is flush---30 of its international bottles are available by flights or small pours. The restaurant’s wood-burning oven is employed to great effect: roasted bone marrow is garnished with parsley salad and sultana-caper relish on oil-brushed, grilled bread. Roast organic chicken comes nearly whole with a rich, heart-shaped swath of walnut-bread sauce and pile of Blue Lake beans. A Blossom Bluff nectarine and paper-thin prosciutto salad is buttressed with strong Belgian endive and Spanish almonds. Desserts may include Meyer lemon pudding cake with sugar plum pistachios and mascarpone sherbet.
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DINING ON A BUDGET
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area. Also, check out our picks for the Top 40 Cheap Eats in the U.S.












Seasonal flavors here are bold and aggressively structured and portions are generous. It's big California food built for big, beautiful wines, of which bacar is flush---30 of its international bottles are available by flights or small pours. The restaurant’s wood-burning oven is employed to great effect: roasted bone marrow is garnished with parsley salad and sultana-caper relish on oil-brushed, grilled bread. Roast organic chicken comes nearly whole with a rich, heart-shaped swath of walnut-bread sauce and pile of Blue Lake beans. A Blossom Bluff nectarine and paper-thin prosciutto salad is buttressed with strong Belgian endive and Spanish almonds. Desserts may include Meyer lemon pudding cake with sugar plum pistachios and mascarpone sherbet.



