Ready for a trendy, ethically-good time? Bar Agricole is a contemporary tavern in San Francisco’s SOMA district. They feature traditional cocktails from spirits celebrating the rich tradition of farmhouse distilling, natural wines, and Northern California cuisine, made with ingredients sourced from local organic and biodynamic farms. (We looked this up: “Biodynamics” is apparently a holistic, ecological, and ethical approach to farming, gardening, food, and nutrition.)

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Bar Agricole has won the “Outstanding Restaurant Design Award” and “Outstanding Bar Program” from the James Beard Foundation. And Zagat reviews proclaims, “Get your cocktail hat on, because this trendy SoMa haunt is unmatched for its spectacular handcrafted concoctions–and the truly-inventive, seasonal Californian cuisine shows finesse as well; patrons feel the gorgeous modern-minimalist interior and wonderful heated terrace make it a must-go."

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Bar Agricole is happy to play host to your next event, from showers, to corporate events, to dinner parties.  The private dining room, nicknamed “the Grotto,” features exposed concrete from the building’s original foundation, reclaimed oak floors and windows with a view into the main dining room. The flexible, intimate space can accommodate up to 32 people for a seated dinner.

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The covered and heated patio is an oasis amid the bustle of SoMa, perfect for a standing reception of up to 60 people or a seated dinner for up to 40. Surrounded by wood-paneled walls, the patio features a cascading fountain and raised garden beds with fruit and herbs used by the kitchen. The patio has a mobile bar and comes with the option of adding a private bartender.

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And with advanced planning, the restaurant is available for full buyouts for up to 150 guests.

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So if you’ve got a hankering for uber-hip cocktails, and award-winning vittles culled from biodynamic farms--all served in the confines of an award-winning design--your next private event deserves to be at Bar Agricole.  

Topics: cocktails, san francisco, private events, james beard awards, biodynamic farms

Written by Keir Beadling

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