Edit

Baco Mercat

(213) 687-8808 | Website
408 S Main St, Los Angeles, CA 90013 | Directions
Hours: Mon-Thu:11:30 am - 2:30 pm/Mon-Thu, Fri-Sun:11:30 am - 3:00 pm/

Tags: french, sandwiches, spanish, Downtown

Is this your business? Enhance it for greater exposure.

Make sure your information is up-to-date.

About Baco Mercat

Bar is open throughout the day Saturday - Sunday

äco Mercat is the home of the “bäco,” the signature flatbread sandwich that was developed by chef Josef Centeno. The original bäco was the crispy pork belly and beef carnitas with caraway pepper. Since then, the bäco bread has taken center stage and works as a vessel for all things delicious: pork, beef, poultry, seafood and vegetables.

The bäco bread is served in its original sandwich form, but we also roll it thin and bake it crispy with toppings. This inspiration is taken from the Spanish version of a pizza called “coca.”

Our menu spans Western- and Eastern-Mediterranean influences, includes both small and big plates, and continually changes with the seasons. We source our poultry, pork and beef from producers who raise their animals humanely with no growth hormones or antibiotics. We love Southern California's produce, and you'll find lots of vegetable dishes on our menu, too. Our commitment is to bring you the best-quality ingredients and make them as tasty as possible.

Located in the historic Old Bank district in downtown Los Angeles, Bäco Mercat is a neighborhood restaurant that also offers a focused liquor program with hand-picked spirits, beers and wines from around the world.Chef Josef Centeno is the creator of Bäco Mercat, a concept he developed over several years (the Bäco originally was an off-the-menu, late-night snack for staff and friends).

Centeno'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. Centeno and Lazy Ox have been featured in the L.A. Times, the Wall Street Journal, Food & Wine and Bon Appetit. He also has been nominated for a James Beard award.