Bar Becky

03/11/2026

01/16/2026

Beets, figs, lemon verbena, quinoa.

Come taste the best of winter before it’s gone.

01/10/2026

We're thrilled to partner with the again for dux in tux, giving back to the local community that means so much to us.

01/01/2026

2025 has come to a close. Thank you to everyone who walked through our doors, the staff, the regulars, all the guest and community who make Bar Becky so special; thank you.

We’re looking forward to what the new year has in store for us and continuing to make new memories together.

12/28/2025

Ricotta Donuts.
House-made chia spice, maple, brown butter

Made fresh to order and served pipping hot.

IYKYK

12/06/2025

Apple, fennel, farmer’s greens, pistachios, blue cheese, all mixed with a cartelized honey vinaigrette and topped with fennel pollen.

See you tonight

12/01/2025

Beeler's Pork Chop.
Apple, grape, hot honey, sweet potato.

We brine, sous vide, and finish our Duroc pork chop with a brush of hot honey and brown butter. Topped with a slaw made from pickled red cabbage, apples, mustard seeds, celery, and roasted grapes. All served on top of the creamiest sweet potatoes you’ve ever had.

11/23/2025

Hamachi crudo.
Pine nut & soy emulsion, melons, Italian chili crunch.

11/20/2025

Green beans.
Garlic yogurt, sesame, Meyer lemon.

Green beans brushed with duck fat, charred over the open fire, topped with sesame and finished with lemon zest. Served on top of a yogurt made with garlic and orange.

11/15/2025

Swordfish Au Poivre.
Aleppo pepper, dashi, shoestring potatoes.

Our swordfish is coming off of the Baja coast right now. The sauce is a classic au poivre, loaded with capers, finished with dashi and Aleppo. Served with “frites.”

We can’t wait to see you

11/12/2025

Pumpkin ravioli.
Parmesan, chestnut, sage, balsamic.

A true classic that just hits different this time of year..