Bar Agricole - Page 2

Named for a beloved rum and matching melodious cooking with delectable cocktails

Squash fritters with dill, feta, and beets
Photo by Rory McNamera

On the other hand, we loved the tanginess of the olive-oil poached tuna ($14) mingled with fennel-root shavings and cilantro. And the corn pudding ($16) — like an eggy polenta, topped with corn kernels, okra halves, whole padrón peppers, and served in an earthenware crock — was original and sublime, while being at least plausibly vegetarian-friendly.

If you like lemon verbena cream, you'll want dessert. A puffy cloud of it semi-salved the dryness of the blueberry shortcake ($8) — tons of blueberries, though — while another puff appeared, uncredited, with the wondrously glazed peach-pluot upside-down cake. If you had to bet the farm on one of these, you'd be wise to choose the latter. 


Dinner: nightly, 6 p.m.–1 a.m.

355 11th St., SF

(415) 355-9400

Full bar


Tolerable noise

Wheelchair accessible


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