A Look Inside Bacobar

“Given our background, everybody kind of thought we would open a white tablecloth, fine-dining spot. We said, ‘Let’s do something that’s fun and hip and enjoyable,’” Carl says.

Bacobar opened in early 2016 and has been delighting diners ever since. Its rotating menu is filled with playful dishes like Crispy Oysters & Pork Belly; braised pork Kimchi Debris Fries; and Shrimp Remoulade Tostones with crispy plantains, cebollitas-tomato salad, cilantro, red bean hummus, and a wasabi rémoulade.

Then there are the eponymous bäcos. Among the options are the bäc-bäc Shrimp Bäcos—filled with crispy Gulf shrimp, cucumber, pickled veggies, Seoul sauce, and sesame seeds—and the Chipotle-Agave Brisket Bäcos, brimming with smoky sweet beef debris, Brussels sprouts, lime onion relish, and crispy shallots.


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