Bon Marché is inspired by the grand, bustling brasseries of Paris and the fantastic local ingredients of the Bay Area. Our menu features classics like steak frites & French onion soup, alongside original, modern dishes. Guests can grab a dozen oysters from the raw bar or find house-made charcuterie, bountiful salads & beautiful desserts for lunch, dinner, & happy hour. Husband & wife Matt Sieger & Rikki Garcia oversee the kitchen as executive chef and pastry chef, working closely with Mercer Restaurant Group executive chef Mark Liberman. Our kitchen focuses on using classic techniques to refine subtle flavors, always respecting tradition & the best ingredients from local farmers.
True to the original definition of “brasserie”, Bon Marché houses a fully functional brewery, where we produce original beers in classic French styles, brewed by Master Cicerone Rich Higgins to be food-friendly and crowd pleasing. Visit often to sample our latest offerings!
Sommelier Allegra Angelo oversees our wine program, a curated list of ~100 bottles, representing the best regions in the world with a focus on small-batch producers. Allegra has a wonderful ability to make wine approachable, sharing her wine knowledge with excitement and passion.
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