Reservations for parties of six or less must be made online here. We do not take reservations over the phone or via email. If no reservations are available, please join us as a walk-in at our bar or on our heated patio.
Twelve bar seats and ten patio tables are reserved for walk-ins.
We offer a
family-style set menu for parties of 7-10 people Monday-Thursday nights only. Please note: the maximum number of people we can accommodate Friday-Sunday is six.
Large party reservations must be made a week in advance by emailing jd@bacomercat.com.
Josef opened Bäco Mercat in 2011, a concept he developed over several years (the Bäco originally was an off-the-menu, late-night snack for staff and friends).
Josef's career started in New York, where he worked at Daniel, La Côte Basque and Les Célébrités. He also was executive chef at Meson G and Opus in Los Angeles and previously chef de cuisine at Manresa in Los Gatos, Calif. Josef and Bäco Mercat have been featured in the L.A. Times, the Wall Street Journal, New York Times, Food & Wine and Bon Appetit. He also has been nominated for a James Beard award.
Daniel Flores is a Southern California native and UCLA graduate who studied philosophy and ethnomusicology. His interest in a restaurant career was sparked as a food runner at Opus, where he first met Josef. Having worked in coffee shops and diners since the age of 15, Daniel sought to develop his interest in service by pursuing work in some of Los Angeles’ world-class restaurants. As a server at Osteria Mozza he delved into the professional study of Italian wine under the mentorship of David Rosoff. In 2011 he was excited to again work with Josef to open Baco Mercat and again in 2012 with BAR AMÁ. He currently lives in downtown Los Angeles.
Andy Villaluna was born and raised in Southern California and attended Le Cordon Bleu Culinary Institute in Pasadena. After graduating, he worked at Boa Santa Monica, where he worked his way up the kitchen ranks to become chef de cuisine. In 2010, he worked alongside Josef as sous chef at the Lazy Ox Canteen. After a tenure at Manhattan Beach Post, Andy rejoined Josef to open Baco Mercat.
J.D. Nasaw comes to Baco Mercat after working at The Spice Table and several pop-up restaurants around LA's east side. He grew up in the Bay Area and returned to California after stints in Rhode Island and Austin, TX.
Francisco Carcamo is a native of Santa Rosa, Guatemala. His culinary training includes working alongside his mother and five sisters in the family restaurant, called Chiquis. Francisco worked at downtown Italian restaurant Portofino before joining the Baco Mercat team in 2011
Susan Yoon grew up in Southern California. She crunched many numbers and analyzed many graphs before she decided the office life wasn't for her. Switching up her career path she joined the Baco team in January 2011. Previous culinary experience includes a short stint at Corkbar and private catering.
Anna Lagura - Philippine born, bay area native. Graduated culinary school in Pasadena in 2009. Greatest cooking influences from mother. Started working at Lazy Ox in 09 & later joined Baco Mercat family.
