Bon Marché Brasserie & Bar

French onion soup, steak frites, escargot, and house-made charcuterie anchored the menu at Bon Marché Brasserie & Bar, a Parisian-style brasserie that brought a grand, lively room to San Francisco's Mid-Market corridor at 1355 Market Street. The format was classic brasserie — raw bar, tartare, mushroom beignets, oysters — with modern dishes woven in alongside a bar and brewery component that pushed the concept beyond a single-track dining room. The San Francisco Chronicle noted that the venue's "over-the-top Paris kitsch" concealed a serious kitchen, a distinction worth making in a neighbourhood that was still establishing its dining identity when Bon Marché opened near the Mid-Market stretch around 9th Street. The kitchen operated under executive chef Matt Sieger and pastry chef Rikki Garcia, working alongside Mercer Restaurant Group executive chef Mark Liberman — a structure that separated savory and pastry leadership at a level more common in hotel dining rooms than standalone brasseries. The room leaned into the grand-café register: high energy, a format designed for groups and solo diners alike, and a multi-concept layout that incorporated a flower shop alongside the bar and brewery. That combination gave the space a distinct character within SoMa, where most contemporaneous openings tracked toward either fast-casual or tasting-menu formats. Bon Marché sat between those poles, offering a recognizable French framework executed with enough kitchen discipline to earn serious critical attention rather than dismissal as a theme-driven project.

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