Recent mention of Bacar in the semi-trendy thread reminded me to post on my dinner there. A couple months ago, I joined a group of friends for a reunion meal at Bacar. I had picked the restaurant for its cool vibe and the live jazz on Saturday nights. On these fronts, it did not disappoint. We had a late reservation to hear the music.
We enjoyed a bottle of MV Gaston-Chiquet Carte Verte Brut Tradition, one of my favorite grower champagnes, in the bar while we waited for our table. One of our group included a VIP, and we were seated at the table for 10 near the open galley just off the bar area where the band would playing. This was the best vantage point for taking in the beautiful room and soaking of the energy of the scene.
The amuse was a crab cake with aioli, plus a canapé of organic cheese for our vegetarian. Appetizers for the table to share included:
Salt cod and Maine crab brandade denser texture and not over-whipped, good balance of mild salt cod with sweet crab meat
Tempura battered veggies too soggy
Steamed artichoke with aioli until now I thought I liked my artichokes on the firmer side, but the velvety texture of the leaves and the tender heart of this one might convert me
Flatbread with mushrooms, caramelized onions and gruyere bland
Ahi tuna poke best of the apps with cubes of sesame-dressed raw tuna and dabs of a citrusy condiment, loved the waffle-cut potato chips and delicate microgreens (shown below)
With our appetizers, we chose one of the fine GVs on the extensive wine list, 2001 Emerich Knoll Grüner Veltliner Loibenberg Smaragd. Thick with minerals, very ripe yellow melon fruit, and cleansing acidity, it found its best match with the tuna dish.
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