RESERVATION LINE 213.687.7000 CALL BETWEEN 11AM & 5PM EVERYDAY

118 WEST 4th St., Los Angeles, California 90013 | 213.687.8002
HOURS

Mon - Thurs: 11:30-2:30 / 5:30pm-11pm
Fri: 11:30-3pm / 5:30pm-12am
Sat: 11:30am-midnight
Sunday: 11:30am-10pm

Super Nacho Hour
Mon-Fri: 5:30 - 7pm
Mon-Sat: 10pm - Close
Sunday: 3 - 5:30pm


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For parties more than 6 people please call the restaurant for reservations at 213.687.8002 or email:
events@bar-ama.com .
B A R   A M Á   F A M I L Y

Josef Centeno opened Bäco Mercat in 2011 and in 2012 he opened BAR AMÁ. BAR AMÁ is his version of Tex-Mex inspired by the memories of his family's cooking.

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.

Francisco Carcamo is a native of Santa Rosa, Guatemala, where his culinary training included working alongside his mother and five sisters in the family restaurant, called Chiquis. Francisco worked at Baco Mercat as a sous chef and recently joined the Bar Amá team.

Kevin Lee ...

Morgan Borchardt joined Bar Ama as part of the opening team in 2012. After serving at both Ama and Baco Mercat, she realized she never wanted to go home. Her enthusiasm for Chef Centeno's food and dedication to her team paved the way for her current role as Manager of Bar Ama. She's thrilled to help her favorite neighborhood restaurant evolve and share it with you. Her past experiences include urban farming, cheesemongering at The Cheese Store of Silverlake and working at established restaurants in Washington D.C. and Boston. 

Holly Mattson ...

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