Tucked away on an industrial block of San Francisco’s SOMA district, Bar Agricole has a great energy and cool vibe.

There’s no denying that San Francisco offers a smorgasbord of top food and wine spots, but Bar Agricole is a unique blend of culture, cuisine and creativity.

Modern looking glass sculptural skylights compliment rustic exposed brick with concrete floors and custom booths – I was impressed with the design and impression this place left.

The cocktails were phenomenal – probably too much so judging the size of my headache the following day. The Northern Californian style cuisine is made with ingredients sourced from local organic and biodynamic farms. Owner Thad Volger has also worked in Paris, Ireland, Tokyo, Guatemala, Cuba and Belize. Vogler traces drinks to their agricultural roots, a sensibility which led him to choose the name Bar Agricole (Farm Bar), which also refers to the famous Agricole Rhums made from sugar cane in the French Caribbean. In 2014 Melissa Reitz was appointed chef partner, after stints around the Bay Area in the kitchens of Camino, Quince, Zuni Café, Pizzaiolo and Bantam. Her cooking style is seemingly simple but aims at perfection.

The outdoor patio area (covered and heated) is fabulous – and in my mind, good patio’s in SF are few and far between. It’s the perfect place to go for brunch with a group, cocktails after work, or even a first date – cool, fun and tasty!

Appetizers

Hog Island Atlantic oyster, ca 2.50

Arugula and endive salad with avocado and almonds 10

Mains

Roast pork loin with green lentils, English peas, and fava greens 20/38

Roast half or whole chicken with fried potatoes, chrysanthemum salad and spicy herb salsa 25/48

Dessert

Chiriboga Blue, cow milk, Obere Muhle, DE 7

Kenne, goat milk, Tomales Farmstead Creamery, CA 7