Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Bar Agricole

355 11th St. (Folsom St.) Send to Phone
415-355-9400 | Menu
With inventive food, creative cocktails and modern décor, Bar Agricole is a stylish hideaway.

Cuisine
Open
Dinner nightly, Brunch Sat.-Sun.
Bar open late
Features

* Click here for rating key

Bar Agricole, San Francisco, CA

Bar Agricole Restaurant Review

: From the concrete floor to the colored recycled wood paneling lining one wall, the minimalist black booth seats and artist Nikolas Weinstein's sculpted "curtains" of glass tubing that diffuse light from its skylights, Bar Agricole is a delight to behold and one of the few SoMa joints that actually lives up to its neighborhood's industrial reputation. As for the mostly organic food and drinks, the restaurant seems to lean on its deserved attention for first-rate mixed libations --- the Gin Daisy made with genever, lemon and house-made strawberry shrub, for example --- but its short, seasonal dinner menu rewards those who stay to eat. The kitchen sources ingredients from Bay Area farms and ranches as well as seafood from the California coast. (Former chef/partner Melissa Reitz has left the restaurant, and Seth Stowaway is now the chef.) Guests can start off by nibbling on roast beef toast or pork country pâté. Larger plates might range from buttermilk fried chicken to Monterey king salmon complemented by farro, mizuna and baharat. Beignets paired with chocolate rum sauce may appear among the dessert selections.
Discover new San Francisco restaurants
New & Hip Restaurants in San Francisco

Find all the new San Francisco restaurants that have opened recently with GAYOT's round-up.



Find ideas for Mother's Day, including gifts and brunch restaurants
Mother's Day Guide

Find ideas for Mother's Day, including brunch restaurants, gifts and wines with GAYOT's Mother's Day Guide.



RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.