The Only Thing Small About bacar Restaurant Is The “b” In Its Name:: San Francisco

BOLD wines, BIG flavors, and an extremely talented new chef, whose skills and enthusiasm are BOUNDLESS!

As a culinary tourism writer, I am often on the road scouting out new restaurants, chefs, wineries, markets — you name it. Which means that sometimes I miss out on the latest food happenings right here in San Francisco. I loved bacar when it first opened and then, like most of my relationships, the love affair soured, and it got crossed off my list.

Just last week I belatedly found out that they had recently hired Chef Robbie Lewis — a wunderkind who has put on starring performances at Chez Panisse, Zuni Cafe, and Jardiniere. (He actually was named a Rising Star by StarChefs.com)

I decided to test the waters by dipping my toe in at a fun sounding “Sommelier Supper” in the newly reopened Wine Salon. A casual evening of tasting and talking, bacar’s “Sommelier Suppers” hosted by Wine Director Mickey Clevenger, offer guests a sneak peek at what goes into selecting wines for their innovative and award-winning 1,200-bottle wine list. We tasted approximately two dozen wines, many not yet available at bacar, complete with wine handouts to write down your comments– although most of us were quite vocal about our likes and dislikes.

Our group then staggered, I mean moved, upstairs to the mezzanine to enjoy a scrumptious family-style dinner (my family never ate 1/2 this good!) Platters of a Caesar-ish salad with smoky pork bits, salmon so fresh it tasted like it swam to the plate, perfectly grilled beef, were passed around while we played a wine version of “Let’s Make a Deal.” (Each table had a variety of different wines to pair with dinner so you could hear a lot of ” We’ll trade you this South African Merlot for your…”)

It was great food, great fun and a great learning experience as to what a sommelier really does… and a great deal at only $55.00
The next “Sommelier Supper” is scheduled for November 11, 2007. See you there.

Reservations are required as space is limited and can be made by calling 415-904-4100 or emailing dine@bacarsf.com. Please specify the “Sommelier Supper” when making reservations. To check for updates and other future events, visit www.bacarsf.com.

bacar
A: 448 Brannan Street, San Francisco, CA 94107
T: 415.904.4100

By Vagablond’s Token Redhead.

Posted by Janice Nieder on September 14, 2007 in Food, Travel, Wine, Spirits & Liquids

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