Went to Bacar for the second time in about 3 months, and I just think this place is firing on all cylinders. For high-end dining in San Francisco, I really think it is hard to beat. The taste and creativity in their dishes really shine.. especially in there non-standard, non-meaty dishes. The Lobster Risotto blew us away last time, and this time the Raviolis were top-notch. Salads, oysters, cocktails, wine-list, this place just nails it. They are doing liquor flights in there dessert menus now, which are pretty fun. You can really learn about the different tastes of high-end spirits if you taste 4 at a time. Rum, tequila, scotch flights, etc. People used to complain that this place was too noisy, and they have taken it to heart. The kitchen used to be open, but now it is separated by glass. There is also more, new glass partitions between tables downstairs.

In contrast, Jardinier, one of my old favorite places, has really gone downhill. Still has the best bar in the city, but the food was not so impressive.

-troy