Description
There are two grand gestures at work at Bar Agricole: ingredients of pristine integrity (house-made bitters, locally distilled spirits, Biodynamic vegetables custom-grown for the chef) and a space so epically designed it resembles an opera set. While Thad Vogler's drinks are deft and artfully presented, the modest ambitions behind the food do not match the setting so well. The high points are charcuterie-oriented plates such as rabbit sausages with carrots and wheatberries and black-cod sausage with sea urchin poached in dashi.
