San Francisco, CA 94103
SF Weekly's 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.
Tips from foursquare
The culmination of the hyper-fresh, hyper-local cocktail movement. They grow some of their garnishes on site & contract with local farms & artisanal spirits makers. Expect awesome.
There's a world of warm cocktails beyond the hot toddy - order the Hot Castle Dip created by Thad Vogler. Its the best hot drink on the menu! Click More Info for the full recipe.
We've lushed over the Hot Castle Dip cocktail - now onto the food. Try the smoked black cod croquettes w/ packed wallop under their crust. The chopped liver on toast is a delight.
A perfect mix of bar and dining. The cocktails are divine, but don't forget to try the chopped liver on toast or fried fluke with artichokes.
The menu changes nightly, but spaghetti and housemade meat dishes are continual hits. [Eater 38 Member]
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