Lunch customers sit at the bar counter at Baco Mercat, on Main Street in downtown Los Angeles, in the Old Bank District. (Mel Melcon / Los Angeles Times)
Szechuan- style chicken “ribs” with scallion, chile and sesame. (Mel Melcon / Los Angeles Times)
Outdoor tables offer a view of the downtown street scene. (Mel Melcon / Los Angeles Times)
Bazole soup consists of house-made noodles, pork-chile broth, pork and beef carnitas and a fried egg. (Mel Melcon / Los Angeles Times)
Alex Pauley, right, waits on customers inside Baco Mercat. The menu offers several small plates. (Mel Melcon / Los Angeles Times)
Seared artichoke with pine nuts, mint and cacik. (Mel Melcon / Los Angeles Times)
“El Pesco” baco (a flatbread sandwich) with crispy shrimp, house-made sriracha and chive dressing. (Mel Melcon / Los Angeles Times)
the chicken & waffles baco with bacon, gravy and a fried egg. (Mel Melcon / Los Angeles Times)
The original baco with pork belly and beef carnitas. (Mel Melcon / Los Angeles Times)
