Don’t be fooled by the name, Bar Garcia is much, much more than what the name implies, it’s one of Downtown LA’s best restaurants. Located in the lobby of the Tuck Hotel, Bar Garcia offers a highly original and eclectic menu of globally inspired dishes brilliantly executed with great passion. When meeting Chef Juan Pablo Torre you sense immediately that this is a man who lives to share his love of food, and who works hard to earn the rewards that come from seeing his guests thrill in the joys his dishes deliver. Bar Garcia is named as a loving homage to the owner’s grandfather from Spain. And having learned to cook from his Sicilian grandmother, Chef Torre leans heavily on Italian inspirations, but Spanish, Argentine, French, Middle Eastern, and Asian influences also color the menu. Chef Torre prides himself on using only the best locally sourced organic ingredients. 

Don’t be fooled by the name, Bar Garcia is much, much more than what the name implies, it’s one of Downtown LA’s best restaurants. Located in the lobby of the Tuck Hotel, Bar Garcia offers a highly original and eclectic menu of globally inspired dishes brilliantly executed with great passion. When meeting Chef Juan Pablo Torre you sense immediately that this is a man who lives to share his love of food, and who works hard to earn the rewards that come from seeing his guests thrill in the joys his dishes deliver. Bar Garcia is named as a loving homage to the owner’s grandfather from Spain. And having learned to cook from his Sicilian grandmother, Chef Torre leans heavily on Italian inspirations, but Spanish, Argentine, French, Middle Eastern, and Asian influences also color the menu. Chef Torre prides himself on using only the best locally sourced organic ingredients. 

Next came Brisket Spring Rolls. Two large rolls filled with brisket, shitake mushrooms, and a demi-glace. Sounds simple. Right? This is when you learn just how passionate a chef can be about his food. Chef Torre revealed that both the brisket and demi-glace require twenty-four hours of preparation.  The results are clearly worth the effort, the flavors being very reminiscent of a perfectly executed and very delicious Beef Wellington.  The Brisket Spring Rolls are served with a spicy citrus dip possessing an Asian flair, but I preferred mine without the dip; I wanted no distractions from enjoying the deep rich beef flavor. 

The most intriguing dish of the evening was Bar Garcia’s Black Truffle Brandada.  Try finding this dish anywhere else in Los Angeles. You won’t. The brandada features a generous offering of black truffles perched atop the creamiest of mashed potatoes and featuring an egg yolk center stage. One is supposed to break the egg yolk and stir its goodness into the potatoes and black truffles whipping up what becomes a marvel of delight. The mouthfeel and multidimensional depth of intense flavors are unforgettable. I’ve never tasted anything quite like it; it’s a must try. Chef Torre shared that the secret to the creaminess of the dish is that he uses two-year old Washington State potatoes. Some things just get better with age; apparently this includes certain types of potatoes. I found the brandada itself also improved with age. As the dish cooled the flavors seemed to become even more pronounced. The Black Truffle Brandada is intended to be spooned upon the aforementioned sublime buttered crostini. I added a bit of my Vitello Tonnato to create a wonderfully unique meat and potatoes canapé. Yum! Yum!

Entrées were just as appetizing. I ordered a fried Whole Spanish Branzino with ramen pesto and citrus papaya. My husband ordered the Tataki de Chuleton, an entire pound of aged New York steak presented on a bed of au jus, potato ratatouille, Argentine chimichurri, and Dijon mustard. Somehow it escaped us both that each dish was intended for two, and sure enough there were leftovers. Lucky us. Both entrees were as original and as well executed as our three amazing starters. You can’t go wrong with either dish. The problems is there are just so many entrees that sound so wonderful and unique that making a choice is a challenge.

No trip to Bar Garcia should go without a tasting of the drink menu of artisan cocktails. My “Spring St. Cartel,” yes that is the name of my cocktail, was a refreshing mix of double rye, mescal, Carpano Antica, Leopold Apertivo, and orange bitters with a twist of lemon. Talent resides not only in the kitchen but also behind the bar of Bar Garcia.

Bar Garcia resides on the first floor of the Tuck Hotel in Downtown Los Angeles. What? You never heard of the Tuck Hotel?  Me either. The Tuck reminds me of one of those spectacular LA nightclubs that you find hiding in plain site behind an easily overlooked banal façade. Inside, the Tuck is modern and sophisticated yet warm and friendly; the works of local artist grace the walls. The Tuck staff impressed me as quite genuine in their dedication to properly satisfying the individual needs of each guest. And one can’t help but notice that everything is spotless and evident of meticulous care. With only fourteen rooms, the Tuck Hotel offers guests an intimate and exclusive experience seldom encountered in hyper Los Angeles. Typical LA pretentiousness is nowhere to be found, but charm and a sincere bonhomie are in abundance. 

Classyverse highly recommends Bar Garcia.  It delivers on its reputation as one of Downtown LA’s highest rated restaurants. Prices are reasonable. The food and drinks are excellent. And the Tuck hotel is the perfect place for a romantic getaway in Downtown LA.