Bar Agricole

Row 1

Details
355 11th St (at Folsom St)
San Francisco, CA 94103
(415) 355-9400
Cocktail, American
$ $ $
Hours
Mon–Thu: 6:00 PM–10:00 PM Fri–Sat: 5:30 PM–11:00 PM

Singleplatform

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Foursquare Tips

  • It's called a Kentucky Buck and it's not on the menu. It's got bourbon and ginger and it's boozy and refreshing at the same time. Now go talk to your bartender...
  • 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.
  • Wintry and aromatic, the Hot Castle Dip with calvados, absinthe and fresh mint is the perfect cold weather drink to warm you up!
  • The menu changes nightly, but spaghetti and housemade meat dishes are continual hits. [Eater 38 Member]
  • Do Brunch. Buckwheat beignets, Bloody Marys with pickled carrots, and if the gods smile upon you, a sunwashed patio.
  • The pan-seared black cod is fantastic
  • 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.
  • There are few restaurants and bars that make the cut for @foodable network and this is one. Be intrepid and try it all.
  • "We have natural light inside" they said. Like we don't have that all over the world.
  • white molded couch outside is heated.
  • You should get the pork belly and Brussels sprouts. Trust me.
  • Great cocktails, good food and the fantastic space designed by architects Aidlin Darling Design.
  • Their drinks are of superior quality and tastiness in all the city!
  • Great outdoor seating
  • 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.
  • Kill someone to sit on patio for brunch on a sunny day.
  • Agricole rum is smooth and sweet. Made fron sugar cane in west indies. Ti punch is delicious.
  • Repeat after me: "One Calvados and Tonic, please!"You'll be glad you did.
  • Good, but completely overpriced. Let's pay $29 for pasta, yeah.
  • The restaurant and bar is known for using local, seasonable, and sustainable ingredients in both the food from chef Melissa Reitz and cocktails created by Thad Vogler and Eric Johnson.