The Bacchus properties exude the easy charm and sophistication of the West Coast’s best restaurants. The venues are comfortable and the service warm, but the food embodies a friendly yet cosmopolitan version of California cuisine. Some of the dishes are disarmingly simple. “The food that I do has a rusticity, but it’s still elegant. It’s really ingredient-focused,” says executive chef Mark Sullivan, who oversees the cuisine for Bacchus’ restaurants. Get some of his favorite spring recipes and wine pairings!
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