Côte Ouest Bistro opened in April 2021 in the space that had been Baker Street Bistro, the project of longtime friends Laurent Monchicourt and Martin Sarrailh. The name translates to "west coast," a nod to the restaurant's stated aim of bringing together French culinary traditions with the ingredients of California's coastline.
Monchicourt trained in his native Brittany before spending two decades cooking in San Francisco, with stints at Michael Mina, La Folie, Petit Crenn, L'Ardoise, Clementine, and Chapeau. Sarrailh, born and raised in Béarn in southwest France, previously served as executive chef at Le Garage in Sausalito and brings a sourcing-driven approach shaped by his upbringing in a region known for seafood and agricultural ingredients.
The bistro runs à la carte across lunch, dinner, and brunch, with a shorter prix fixe option offered on weeknights. The menu leans on classic bistro dishes: oeufs mayonnaise, a beet salad, sole meunière, duck confit finished with a balsamic gastrique, and a tarte fine aux pommes for dessert. Bread service and shareable plates are part of the table setup, with a parklet and cushioned seating adding to the room's date-night pull.
Monchicourt trained in his native Brittany before spending two decades cooking in San Francisco, with stints at Michael Mina, La Folie, Petit Crenn, L'Ardoise, Clementine, and Chapeau. Sarrailh, born and raised in Béarn in southwest France, previously served as executive chef at Le Garage in Sausalito and brings a sourcing-driven approach shaped by his upbringing in a region known for seafood and agricultural ingredients.
The bistro runs à la carte across lunch, dinner, and brunch, with a shorter prix fixe option offered on weeknights. The menu leans on classic bistro dishes: oeufs mayonnaise, a beet salad, sole meunière, duck confit finished with a balsamic gastrique, and a tarte fine aux pommes for dessert. Bread service and shareable plates are part of the table setup, with a parklet and cushioned seating adding to the room's date-night pull.