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Barcha is available for private events: cocktail receptions, sit down dinners, business luncheons, and more. We have a variety of beautiful spaces and a banquet menu that will delight your guests. Please call 415 957 5468 to discuss how Barcha can be a part of your next event.

 

Kitchen Counter Space
(Standing Room only)

Standing Reception: 20-25 people max

 

Half Patio
(Seasonal)

Standing Reception: 30-40 people max
Seated Dinner: 30 people max


Full Patio
(Seasonal)

Standing Reception: 80-90 people max
Seated Dinner: 60 people max

 

 

Chandelier Room

Standing Reception: 65 people max
Seated Dinner: 45 people max



Full Restaurant Buyout
(includes patios)

Standing Reception: 250-300 people max
Seated Dinner: 110 people max

ABOUT

KAIS BOUZIDI  |  PROPRIETOR

Born and raised in Paris, France, Kais Bouzidi grew up in a family of restaurateurs and began his career in the restaurant industry at the age of 14.  After spending his formative years learning the inner workings of the family business from his father, Bouzidi moved from Paris to San Francisco at the age of 21.  Bouzidi’s drive and ambition allowed him to realize the possibility of running his own restaurant in 2006 – he studied the San Francisco market, the location and the local food culture extensively, building the concept of what would ultimately become Sens Restaurant in October of 2007.  Having traveled throughout Southern Europe and Northern Africa, Bouzidi was inspired by the flavors and cultures of Mediterranean countries and cuisines. Born to a French mother and Tunisian father, Bouzidi brings the same blending of cultural influences to the menu and ambiance at Sens. With its wildly popular happy hour, seasonal Mediterranean fare, and gorgeous patio spaces with breathtaking views, Bouzidi has successfully established Sens as a dining destination on the Embarcadero.

Looking to establish a second location with a similar atmosphere and menu, but with a modern twist, Bouzidi has successfully launched his newest restaurant concept, Barcha, in the 425 Market Street Building and located at 28 Freemont. Having the perfect location to satisfy corporate clientele as well as locals and tourists alike, this Mediterranean bistro with Parisian influences offers delicious fair and a chic, yet welcoming “smart casual” ambiance. 

 

MICHEL ADAMS  |  EXECUTIVE CHEF

With over 20 years of culinary experience, Executive Chef Michel Adams is well versed in a wide variety of cuisines with special emphasis on French, Italian, and Mediterranean dishes. Since he began at Sens in 2011, he has been responsible for the transformation and reinvigoration of the menu, contributing to the success of this favorite Embarcadero establishment. His formative years in the culinary realm began as a pastry chef, where his experience led him to partner a French Brasserie in Berkeley, and then working at number of influential dining destinations throughout the Bay Area. His strengths include using unique and rare spice combinations to create dishes that are delicate, yet rich in flavor, making him a valuable asset to the Sens and Barcha teams. Adams serves in the Executive Chef role at both the Embarcadero’s Sens Restaurant and the team’s newest venture, Barcha in the 425 Market Street Building and at 28 Freemont, offering fresh, satisfying Mediterranean dishes for lunch, happy hour, and dinner.

 

PETER STEINER  |  BEVERAGE DIRECTOR

With ample experience as a sommelier and wine buyer with European restaurant and formal wine education background, Beverage Director Peter Steiner brings a wide range of knowledge, specifically with culinary-minded selections of wines and spirits. His impressive resume showcases experience from domineering dining locations such as Chez Panisse, Masque Ristorante, Contronelle, and Rivoli Restaurant & Trattoria Corso in the Bay Area. With a Diploma of the Wine & Spirit Education Trust in Austria, Steiner contributes his extensive food and wine knowledge in his role as Beverage Director at Sens Restaurant and newly opened Barcha.

Steiner offers a unique combination of creativity, knowledge and passion combined with the skills to apply his experience to a wide range of restaurant backgrounds and is appreciated for his varied knowledge at both locations. 

 

PRESS

"6 Established Restaurants that are Worth a Revisit" Haute Living, January 2017

"Drink This Now: SF Bay Area's 30 Essential Drinks" ZAGAT, December 2016

"5 Reasons to Drink: Hot Austrian Punsch, Vertical Barleywine Tasting, and No Corkage Fee" 7x7, November 2016

Barcha Selected as an 2016 OpenTable Diner's Choice Award Winner, OpenTable, March 2016

"Four New Restaurants We're Crazy For" San Francisco Magazine, January 2016

"Best New Restaurants of 2015" SF Station, December 2015

"The Best Restaurant Openings Of 2015" The Culture Trip, December 2015

"Top 10 Dishes & New Openings" The Perfect Spot, December 2015

"November's Most Talked About Restaurants" PureWow, November 2015

"SF's Best New Bars and Restaurants from November" Thrillist, November 2015

"Upscale-Casual Mediterranean Spot Barcha Now Open in the FiDi"  SF Weekly, November 2015

"Trendspotting: New San Francisco Restaurants Go Big"   ZAGAT, November 2015

"The Mediterranean Barcha (from the Sens team) Now Serving in the FiDi"   Tablehopper, November 2015

"This Week in SF Food" SFist, October 2015

"Now Open: New Mediterranean Bistro and Wine Bar, Barcha  SFGate, October 2015

"Sens Spin-off Barcha Now Open With Mediterranean Menu in Mission" SFEater, October 2015

"Barcha, Sister Spot to Sens, Now Open at 425 Market" Hoodline, October 2015

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BARCHA

28 Fremont Street

San Francisco, CA 94105

 

PRESS INQUIRIES

GENERAL INQUIRIES

 

Phone 415 957 5463

Events/Catering 415 957 5468

 

If you wish to cancel your reservation we ask that you notify us at least 24 hours in advance of your reservation date. Your credit card is subject to a charge of $20.00 per person if the party, as a whole, does not show up for your scheduled booking or if there is a difference in the original reservation party size versus the final seated party size. We request that you give us a final head count 24 hours prior to your reservation if it is different than the original party size.