408 S. Main St., Los Angeles, California 90013 | 213.687.8808

Monday - Thursday 11:30 - 2:30 / 5:30pm - 11pm
Friday - Saturday 11:30 - 3pm / 5:30pm - midnight
Sunday 11:30 - 3pm / 5pm -10pm

Reservations for parties of six or less must be made online here. We accept reservations over the phone between the hours of 11am - 5pm on our reservation line (213.687.7000). If no reservations are available, please join us as a walk-in at our bar or on our heated patio.

Twelve bar seats and ten patio tables are reserved for walk-ins.

We offer a family-style set menu for parties of 7-10 people Monday-Thursday nights only. Please note: the maximum number of people we can accommodate Friday-Sunday is six. Large party reservations must be made a week in advance by emailing

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Josef opened Bäco Mercat in 2011, a concept he developed over several years (the Bäco originally was an off-the-menu, late-night snack for staff and friends).

Josef'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. Josef and Bäco Mercat have been featured in the L.A. Times, the Wall Street Journal, New York Times, Food & Wine and Bon Appetit. He also has been nominated for a James Beard award.

As a native New Orleanian, Genevieve Hardison grew up in a city that lives to eat. She has carried that passion for food with her always. She has worked in all facets of the restaurant industry from New Orleans to New York and, most recenty, Los Angeles. She is thrilled to be a part of such a vital and creative team.

Andy Villaluna was born and raised in Southern California and attended Le Cordon Bleu Culinary Institute in Pasadena. After graduating, he worked at Boa Santa Monica, where he worked his way up the kitchen ranks to become chef de cuisine. In 2010, he worked alongside Josef as sous chef at the Lazy Ox Canteen. After a tenure at Manhattan Beach Post, Andy rejoined Josef to open Baco Mercat.

Ashley Williamson : Fresh to the Los Angeles dining scene, Ashley began her restaurant career in NYC as a way to supplement her "day" job as a classically trained ballerina. Passions swiftly switched gears and threw her head first into dining and nightlife. Working every aspect of the FOH - she has played barmaid, Maitre d', manager, event coordinator, beverage director and consultant. Super excited to be a part of Baco Mercat and a new Angelino, she prides herself on providing out-of-this-world service.

Hannes Hedberg moved to L.A. from Sweden when he was 9 years old. His early childhood food memories include raising pigs, chickens, ducks and baking bread in a wood-burning oven. Hannes started as a dishwasher a few years ago and now is a sous chef at Baco Mercat.

Ruby Martin is an eastside native with a love for the LA food scene. With her start in the back of house, she has worked her way through nearly every position a restaurant has to offer. Her passion for food, wine and friendly service propels her every day and she loves her Baco team!

Ivan Pacheco came to LA via New York from New England. Originally his love of bicycling brought him to the west coast, but he quickly began to pursue his other passion: food and drinks. In his career, spanning from dishwashing and barbacking to bartending and cooking to managing, Ivan continues a family legacy in food. He learned a do-it-yourself philosophy from both grandfathers, one a baker in Puerto Rico and the other an avid cultivator of fruits and vegetables; his chef brother keeps their family’s culinary involvement bicoastal. Ivan especially enjoys building drinks from the bottom up, making each ingredient matter in the final outcome.

Anna Lagura was born in the Philippines and grew up in the Bay Area. She graduated from culinary school in Pasadena in 2009, but her greatest cooking influences come from her mother. Anna started working at Lazy Ox Canteen and later joined the Baco Mercat family.

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