Overtaking the space once occupied by Greek restaurant Sofia, Bacari W. 3rd is fast becoming a fast neighborhood favorite. Setting itself apart from its Glendale, Playa del Rey and University Park predecessors, this intimate, old-world patio restaurant offering the perfect spot for late-night cicchetti and drinks with friends or a peaceful brunch under the magnolia and bougainvillea trees.
Founded by brothers Robert and Danny Kronfli and Executive Chef Lior Hillel, Bacari W. 3rd embodies their vision for great food, drinks and hospitality, while embracing the neighborhood’s stylish lifestyle and palate. The emphasis is on providing sharable plates full of the freshest, locally-sourced flavors, as well as a hip, outdoor hangout with unique wine and beer offerings.
“My brother and I come from a family that loves to cook and entertain and we always knew we wanted to share that passion with others,” said Robert Kronfli. “We’re thrilled to be able to bring a unique gathering place to West 3rd, where guests can enjoy great food and drinks in a picturesque setting. The West 3rd neighborhood has been taking off and we hope our quaint restaurant will provide just the right blend of indoor/outdoor dining that the growing community needs.”
The 3,000-square-foot space, designed by Matt Winter, offers plenty of comfortable seating both inside the main dining area as well as on the patio, fitting seamlessly into its trendy new neighborhood. Inspired by Winter’s recent travels to Italy, Bacari W. 3rd blends eclectic old-world style with a cozy courtyard feel. With its warm, dark tones and laid-back ambiance, Bacari W. 3rd is more like the backyard of an Italian home than a Los Angeles restaurant. Stumbling upon the small, cave-like entrance on West 3rd will make you feel as if you’ve found a hidden gem in a little alley in Venice. Entering a caverned, 80-foot hallway, your traverse to get to the restaurant is adorned with reclaimed paver stones and illuminated by candlelight at night.
When you finally emerge at the large blue door and step inside, you’ll find yourself in a beautiful patio and garden, which constitutes the majority of the restaurant. With reclaimed Italian terra cotta floors, beautiful vintage stone work, lanterns hanging from the trees, and racks for drying herbs and cured meats, you’ll feel as if you’ve stepped into another world that is far removed from busy West 3rd.
The kitchen at Bacari W. 3rd is headed up by Executive Chef Lior Hillel. Born and raised in Israel, Hillel spent his entire life in a kibbutz near Tel Aviv before immigrating to the United States to follow his passion for the culinary arts. After working his way up the line at three Michelin-starred restaurant Jean-Georges, Hillel moved to Los Angeles and became Executive Chef at downtown’s Bacaro L.A., joining Robert and Danny Kronfli as they expanded to Bacari PDR, Bacari GDL, USC coffee hangout, Nature’s Brew, and now, Bacari W. 3rd. Hillel draws on his diverse experiences to create dishes that bring a new twist to nostalgic favorites, like his lamb-stuffed eggplant with lemon sauce that was originally his mother’s recipe. No matter what dish he is serving up, each bite tells a unique story.
Highlights on the menu include cicchetti like burrata caprese featuring burrata di gioia, fresh basil, local heirloom tomato and basil walnut pesto; banana prawns, made with pilpel chuma, farro and parsley salad; oxtail with du’ah spice, roasted garlic and toasted buckwheat; short rib with a 24-hour braise, watermelon radish, brussels sprout, cranberry slaw, tarragon aioli and beef jus; dip trio with green chickpea hummus, a cashew-based vegan liver pate, and beet hazelnut muhammara served with fresh house baked pita and house made chicken liver pate with spiced date tahini jam. A curated selection of cheese and salumi will be available, as well as pizza, including margherita, smoked mushroom and bacon & double cream brie. Top the evening off with sweets like bread pudding, with clover honey custard and vanilla bean ice cream, and the best cake you’ve ever had, featuring medjool dates, brown sugar caramel and crispy bacon.
Weekend brunch includes a refreshing juice and an incredible coffee program, with menu highlights including unique spins on well-known dishes such as avocado toast with arugula, pickled red onions, sumac and za’atar; curried chicken tartine with sour cherry and harissa; house made latkes with apple butter and crème fraiche and an assortment of house made jams with breads such as babka, burekas and scones.
Co-Owner Danny Kronfli oversees the wine and beer program. Danny is dedicated to bringing in the best quality wines at an affordable price, with a focus on smaller productions. Bacari W. 3rd will offer the team’s most expansive list of imbibing options. The indoor/outdoor bar is a perfect place for enjoying the seven wines and three beers on tap, as well as the many bottled beers, from craft to classic. The neighborhood spot offers Happy Hour Monday through Friday from 5 p.m. until 7 p.m. and a late-night Reverse Happy Hour from 10 p.m. until closing. For those who really like to indulge, take advantage of their one-of-a-kind, 90-minute open bar option which includes all the house red wine, house white wine, rosé, sangria and beer you want for two hours. If you are asking where the spirits are, hold tight. They have plans to expand the drink menu to include liquor and cocktails in 2019.
Bacari W. 3rd details
8030 3⁄4 @ 3rd Street, Los Angeles,; bacarirestaurants.com; @bacarirestaurants
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