448 Brannan Street
San Francisco, CA 94107 US

bacar redefines comfort dining. whether it is a special occasion dinner or late-night snack, or anything in between, the innovative SoMa restaurant offers what makes every diner most comfortable: choices. We are not just talking about the innovative Modern Brasserie menu (think modern American with global influences), but also a raw bar, cutting-edge wine program, professional and friendly service, and variety of sophisticated yet inviting dining environments ranging from refreshingly casual to comfortably formal.

Late-night appetites, including Giants fans retreating from night games, can go gourmet with bacar's kitchen running full-steam until midnight. Regardless of the scenario, every diner is privy to Wong's seasonal and masterful creations, which range from a pizza to a Whole Wok Maine Lobster, including a selection of specialties such as Salt Cod Brandade and Moscovy Duck and Roasted Eggplant Tortelloni. Service is sure to enhance the meal since, as Wong explains, "our staff is hired and trained for excellence. They also receive extensive ongoing wine education led by Debbie."

Wine knowledge is certainly required. Accentuating the cuisine is the groundbreaking wine program, which takes wine service to a new level with 1,400 eclectic selections available by the bottle ($20 to $700) and 100 alternation choices served in two-ounce pours, by the glass, or in 250, or 500-milliliter decanters ($1.50 to $75).

Industry leaders/partners Executive Chef Arnold Eric Wong and Wine Director Debbie Zachareas shared a common goal while designing their restaurant concept for bacar ("wine goblet" in Latin). "We wanted to create an energetic, unpretentious, and outstanding experience that inspires and meets the diverse needs of every San Francisco diner," says Zachareas.