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Bacari W. 3rd is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes by Chef Lior Hillel. We are the 4th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in the Los Angeles area. Alongside our delicious tapas, we offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and we are also known for our one-of-a-kind 90-minute open bar special. We welcome but do not require reservations — we love to accommodate walk-ins and large parties, even on busy nights. Bacari W. 3rd is the go-to spot for our neighbors, and we look forward to hosting you soon!
Mediterranean cuisine, pizzas & cocktails served in a relaxed restaurant with a leafy patio.
Hours
| Thursday | 5–11 PM |
| Friday | 5–11:30 PM |
| Saturday | 10:30 AM–11:30 PM |
| Sunday | 10:30 AM–10 PM |
| Monday | 5–10 PM |
| Tuesday | 5–10:30 PM |
| Wednesday | 5–10:30 PM |
Address and Contact Information
Address: 8030 W 3rd St #3/4, Los Angeles, CA 90048
Phone: (323) 986-6763
Website: https://www.eatwithbacari.com/west-3rd
Menu Photos
Order and Reservations
Reservations: eatwithbacari.comopentable.com
Photo Gallery
Related Web Results
West 3rd | Bacari Restaurants
BACARI W. 3rd 8030 W 3rd St #3/4, Los Angeles, CA 90048 monday | 5pm-10pm tuesday – wednesday | 5pm-10:30pm thursday | 5pm-11pm friday | 5pm-11:30pm
Bacari Restaurants
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Bacari W. 3rd Restaurant – Los Angeles, CA | OpenTable
Bacari W. 3rd is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes by Chef Lior Hillel.
Reviews
Jack Ketsoyan
Bacari W. 3rd is the kind of place that makes you accidentally order everything and then feel zero shame about it. The tacos showed up dressed better than I was—flavor-packed, dramatic, and clearly aware they’re the main character. The chicken breast? Juicy, well-seasoned, and somehow doing the impossible by being both “responsible order” and actually delicious. Growth!
Then there’s the mac and cheese, which is not here to play. Creamy, indulgent, and fully prepared to derail any diet you once believed in. The wings came in hot—crispy, saucy, and rude in the best way. I would absolutely start a fight over the last one. The burger was stacked, juicy, and confident, like it knew I’d be thinking about it the next day (it was right).
To balance all of this chaos, I ordered the kale salad—because wellness. And honestly? It slapped. Fresh, flavorful, and just good enough to make me feel like a person who “eats greens,” even though I immediately followed it with more mac and cheese.
The vibe (aka the salon energy) is peak Bacari: cozy but cool, date-night-but-also-friends-night, with just enough ambiance to make you feel chic without trying too hard. In conclusion: come hungry, order aggressively, and accept that Bacari W. 3rd will win. Every time.
… moreThen there’s the mac and cheese, which is not here to play. Creamy, indulgent, and fully prepared to derail any diet you once believed in. The wings came in hot—crispy, saucy, and rude in the best way. I would absolutely start a fight over the last one. The burger was stacked, juicy, and confident, like it knew I’d be thinking about it the next day (it was right).
To balance all of this chaos, I ordered the kale salad—because wellness. And honestly? It slapped. Fresh, flavorful, and just good enough to make me feel like a person who “eats greens,” even though I immediately followed it with more mac and cheese.
The vibe (aka the salon energy) is peak Bacari: cozy but cool, date-night-but-also-friends-night, with just enough ambiance to make you feel chic without trying too hard. In conclusion: come hungry, order aggressively, and accept that Bacari W. 3rd will win. Every time.
Heidy T
What a delicious surprise for my “last supper” in LA (until next time ✨).
A friend who lives here chose this spot for my final night of the year in the city and I’ll admit, at first I wasn’t thrilled because I had another place in mind.
But wow… this place exceeded every expectation.
From the service to the food, everything was truly top tier.
Michael, Chris, and Steph made sure we were genuinely taken care of, and it showed.
I would probably think twice about the pork belly. Too fatty but delicious.
The pistachio dessert we got, had it been hot, would have been better.
I’ll definitely be back when I’m in town again
… moreA friend who lives here chose this spot for my final night of the year in the city and I’ll admit, at first I wasn’t thrilled because I had another place in mind.
But wow… this place exceeded every expectation.
From the service to the food, everything was truly top tier.
Michael, Chris, and Steph made sure we were genuinely taken care of, and it showed.
I would probably think twice about the pork belly. Too fatty but delicious.
The pistachio dessert we got, had it been hot, would have been better.
I’ll definitely be back when I’m in town again
Tyrell Lloyd
Bacari W. 3rd is an absolute must for anyone who seeks a lovely date night in a hidden place, away from LA’s usual rush. Barely visible from the outside, the entrance is a Mediterranean inspired passage that leads to the entrance of the restaurant.
Once inside, an amazing ambiance with great music and wonderful lighting will warm your heart and lust for appetite. Everything is small bites that can be shared. Their cocktails and moktails are amazing, the food has a unique and exquisite taste, filled with rich flavors and mysterious ingredients. Make sure to try everything amongst your party, to not miss out.
We celebrated our anniversary yesterday, and we were blown away with the staff. They had two handwritten cards for us, which was super sweet, and the services throughout the night was amazing and pleasant.
What I also appreciated is that they did not rush us to the check in order to turn tables. It’s been overall an amazing experience and we are certainly coming back to this place.
Make sure not to miss out and check it out. I highly recommend this place.
… moreOnce inside, an amazing ambiance with great music and wonderful lighting will warm your heart and lust for appetite. Everything is small bites that can be shared. Their cocktails and moktails are amazing, the food has a unique and exquisite taste, filled with rich flavors and mysterious ingredients. Make sure to try everything amongst your party, to not miss out.
We celebrated our anniversary yesterday, and we were blown away with the staff. They had two handwritten cards for us, which was super sweet, and the services throughout the night was amazing and pleasant.
What I also appreciated is that they did not rush us to the check in order to turn tables. It’s been overall an amazing experience and we are certainly coming back to this place.
Make sure not to miss out and check it out. I highly recommend this place.
lin wang
To be honest, it is horrible experience. absolutely below passing standards.
The service was by far one of the worst experiences I’ve had:
It took over 10 minutes before anyone even came to take our order, and in the end my friend had to literally get up and find a server to finally place it.
My friend ordered a Diet Coke twice, and each time it took more than 10 minutes to be brought to our table. Absolutely unacceptable.
The serving order of the dishes was a complete mess — cold appetizers and mains came out randomly with no order at all. Proper sequencing (cold dishes first, then mains) was completely ignored.
Shrimp Ceviche
The flavor was extremely sharp — chilled shrimp with a citrus–fennel vinaigrette, overwhelmingly sour.The chips on the side were lime–chili flavored, very heavy in taste.
Mujadara
Basically fried rice loaded with spices, overall tasted like Korean fried rice, very greasy.
Glazed Pork Belly
Pork belly with a sweet-and-sour rib-style sauce, overall way too sweet and cloying. The lean part was dry, the fatty part overly greasy, making the texture not enjoyable.
Salatim
The pita bread itself was good, served with three dips.
Octopus
Mediocre, very ordinary, just a light sour seasoning.
Fried Chicken Slider
Not good — the sauce was very salty, the fried chicken was dry, though the Hawaiian roll bun had a nice sweet flavor.
Bacon & Double Cream Brie Pizza
Extremely oily and not tasty.
Petit Filet
My friend said it had a sour tang and a very strong gamey taste.
The Best Cake W/ Ice Cream
A date-based dessert soaked in caramel sauce, overly sweet — it even made the ice cream on the side taste bland.
… moreThe service was by far one of the worst experiences I’ve had:
It took over 10 minutes before anyone even came to take our order, and in the end my friend had to literally get up and find a server to finally place it.
My friend ordered a Diet Coke twice, and each time it took more than 10 minutes to be brought to our table. Absolutely unacceptable.
The serving order of the dishes was a complete mess — cold appetizers and mains came out randomly with no order at all. Proper sequencing (cold dishes first, then mains) was completely ignored.
Shrimp Ceviche
The flavor was extremely sharp — chilled shrimp with a citrus–fennel vinaigrette, overwhelmingly sour.The chips on the side were lime–chili flavored, very heavy in taste.
Mujadara
Basically fried rice loaded with spices, overall tasted like Korean fried rice, very greasy.
Glazed Pork Belly
Pork belly with a sweet-and-sour rib-style sauce, overall way too sweet and cloying. The lean part was dry, the fatty part overly greasy, making the texture not enjoyable.
Salatim
The pita bread itself was good, served with three dips.
Octopus
Mediocre, very ordinary, just a light sour seasoning.
Fried Chicken Slider
Not good — the sauce was very salty, the fried chicken was dry, though the Hawaiian roll bun had a nice sweet flavor.
Bacon & Double Cream Brie Pizza
Extremely oily and not tasty.
Petit Filet
My friend said it had a sour tang and a very strong gamey taste.
The Best Cake W/ Ice Cream
A date-based dessert soaked in caramel sauce, overly sweet — it even made the ice cream on the side taste bland.
Anh Đặng
Came here many times and they never fail. Top tier service. Yummy food. Great ambiance day time + night time.
Lunch + dinner both good. I have tried almost the entire menu.
(Pictures are brunch food, i didnt take dinner pics last times)
… moreLunch + dinner both good. I have tried almost the entire menu.
(Pictures are brunch food, i didnt take dinner pics last times)
Joseph Ichelson
We’ve been here a few times and decided to come here for a Birthday dinner on 12/29 and it was unfortunately a very frustrating experience. We had multiple items that we ordered just never come to the table, no one came to our table to help us for 20 minutes after sitting down, and multiple things were just never followed up on. Eventually, we just wanted to leave. I’m assuming they must have been short staffed, given they weren’t that busy on a Monday. We only come to a nice restaurant like this a few times a year on special occasions, so it was just really disappointing, especially after enjoying the food and our previous visits. I don’t see myself coming back here for a while, and if I do, I would try one of their other locations.
… moreAitana Blose
I don’t like that pizza but ok.
What I hate the worst was the stuffed mushrooms. Too oily and cheesy—not my food preference.
All the rest of food in the picture, I love them especially the pasta with the spicy sauce. Usually I am not really into pasta. However this one really surprised me. It tasted the best!
Now. I think I really know why Bacari can have so many locations in LA. I will definitely visit another location in person.
… moreWhat I hate the worst was the stuffed mushrooms. Too oily and cheesy—not my food preference.
All the rest of food in the picture, I love them especially the pasta with the spicy sauce. Usually I am not really into pasta. However this one really surprised me. It tasted the best!
Now. I think I really know why Bacari can have so many locations in LA. I will definitely visit another location in person.
Renzo G. Heredia
Bacari was a wonderful time to go for brunch. We had the hummus plate with gluten-free bread and chilaquiles with some mimosas. They have a gluten-free dedicated menu and were upfront in being able to make accommodations for anyone with allergy or celiac needs. The hummus plate with gluten-free bread was my personal favorite.
Excellent service as well. When we entered, as we were being seated, our server even pointed out where the restrooms and bar were. I’ve never had a server before point out the directions to the restrooms and other parts of the restaurant, it was like entering someone’s home and being hosted. I shared that compliment to the manager who also helped us with drinks.
Wonderful place and I highly recommend it if you’re looking for a gluten-free restaurant with awesome service.
… moreExcellent service as well. When we entered, as we were being seated, our server even pointed out where the restrooms and bar were. I’ve never had a server before point out the directions to the restrooms and other parts of the restaurant, it was like entering someone’s home and being hosted. I shared that compliment to the manager who also helped us with drinks.
Wonderful place and I highly recommend it if you’re looking for a gluten-free restaurant with awesome service.
Xiao L
The environment is dim, not as a design choice but to cover the dirty and messy seats and the broken tables.
The first dish, shrimp salad with chips: the chips were overloaded with seasoning and unbearably salty; the salad was overdressed, lacking any sense of freshness—just salty and sour.
The second dish, fried rice, felt like rice soaked in oil; the seasoning of the beans was strangely off. Overall, it can only be called bizarre. The flatbread was okay, but the three sauces were unimpressive: the first two were ordinary and dispensable, while the last one, a Mexican-style hot sauce, had an overpowering flavor and was extremely salty. Every single dish tasted as if salt cost nothing.
Then came the pizza: after the oily rice, came an oily pizza. The texture was nonexistent—just pure greasiness once in the mouth.
And here comes the main point, the filet steak. I truly have no idea what cooking method they used. Although they called it medium, the top and bottom slices had no pink at all, while the middle was pure raw meat. The moment it entered the mouth, it was the disgusting sourness of raw meat, with no beef aroma whatsoever—only the stench of uncooked flesh. The quality of the meat must have been poor. This also explains why the lighting inside was kept so dark. The entire dish was sauce on one side and meat on the other, with no sense of integration.
Then there’s the service. A bottle of Coke required asking twice; the second bottle needed to be requested four times. It’s baffling why she works here—she might as well help in the kitchen catching the cow.
The entire restaurant has no taste worth tasting, no look worth admiring, and no service worth mentioning. All of their cooking techniques feel as if humanity has gone back to the Stone Age—purely eating raw flesh: salt dumped recklessly, fishy raw flavors left completely intact. They seem to be pursuing some strange theme of stripping away the crucial step of human civilization: how to actually cook food.
After tasting that filet, I felt deep pity for the cow that died for it. They might as well just drag a cow under the sun, sprinkle some salt on it, and let me chew. Cooked or not, it tasted exactly like a water buffalo that has been dead for a long time on the African savanna, attracting flies.
… moreThe first dish, shrimp salad with chips: the chips were overloaded with seasoning and unbearably salty; the salad was overdressed, lacking any sense of freshness—just salty and sour.
The second dish, fried rice, felt like rice soaked in oil; the seasoning of the beans was strangely off. Overall, it can only be called bizarre. The flatbread was okay, but the three sauces were unimpressive: the first two were ordinary and dispensable, while the last one, a Mexican-style hot sauce, had an overpowering flavor and was extremely salty. Every single dish tasted as if salt cost nothing.
Then came the pizza: after the oily rice, came an oily pizza. The texture was nonexistent—just pure greasiness once in the mouth.
And here comes the main point, the filet steak. I truly have no idea what cooking method they used. Although they called it medium, the top and bottom slices had no pink at all, while the middle was pure raw meat. The moment it entered the mouth, it was the disgusting sourness of raw meat, with no beef aroma whatsoever—only the stench of uncooked flesh. The quality of the meat must have been poor. This also explains why the lighting inside was kept so dark. The entire dish was sauce on one side and meat on the other, with no sense of integration.
Then there’s the service. A bottle of Coke required asking twice; the second bottle needed to be requested four times. It’s baffling why she works here—she might as well help in the kitchen catching the cow.
The entire restaurant has no taste worth tasting, no look worth admiring, and no service worth mentioning. All of their cooking techniques feel as if humanity has gone back to the Stone Age—purely eating raw flesh: salt dumped recklessly, fishy raw flavors left completely intact. They seem to be pursuing some strange theme of stripping away the crucial step of human civilization: how to actually cook food.
After tasting that filet, I felt deep pity for the cow that died for it. They might as well just drag a cow under the sun, sprinkle some salt on it, and let me chew. Cooked or not, it tasted exactly like a water buffalo that has been dead for a long time on the African savanna, attracting flies.
Andréa Araujo
Wow, what a surprised to see how popular Bacari has become over the years! The food is tremendously delicious, light, and affordable, and the service stays friendly even when it’s busy. The only downside is that it can get pretty loud inside. If you want a fun place for a date or to hang out with friends, this is a great choice. Just be sure to make a reservation, especially on weekends, to avoid waiting.
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