GOURMET CHEF
AT YOUR DINNER TABLE
Farm to Table
A Sneak Peak of the
New Spring Menu
Opened in June 2022, Chez Bacchus in Long Beach’s Arts District offers a true farm-to-table experience, featuring fresh, seasonal ingredients from local farmers. Every dish highlights the best of the season, paired with carefully selected wines. Join us for a delicious, sustainable meal that celebrates the flavors of the region.
Three Course Prix Fixe
Indulge in our exquisite Three Course Prix Fixe for $95, featuring a delightful trio of dishes. Start with succulent Diver Scallops accompanied by couscous, cucumber, red bell pepper, and an Italian vinaigrette. Follow with a rich Lamb Porterhouse, enhanced with golden chanterelle mushrooms, turnips, green garlic, and crispy onion. Conclude your meal on a sweet note with our Chocolate Dacquoise, a luxurious dessert of meringue, hazelnut, espresso, and chocolate mousse. Complement your dining experience with an optional Wine Pairing for an additional $55.
Chef's
Choice
Join us for an exclusive dining experience at our Chef's Private Table, featuring a curated carte blanche menu by Head Chef Danny Le. Experience refined culinary techniques paired with exquisite wines selected by Advanced Sommelier John Hansen. Each dish and wine pairing is designed to delight your senses, offering a truly unforgettable evening.
Indulge in the best of food and wine, and immerse yourself in the ultimate Bacchus experience.
In Vino We Trust
Brought to you by the esteemed John Hansen, an advanced sommelier and a true authority in the world of fine dining, Chez with an extensive career spanning iconic venues like The Sky Room, the 555, Mums, Duane’s at Mission Inn, and Napa Rose, John’s expertise and passion for exceptional food and wine are at the heart of every experience here. His advanced sommelier credentials are showcased in our carefully curated wine list, thoughtfully paired with each dish to enhance your dining experience. In collaboration with master sommelier Michael Jordan, John has crafted a wine selection that perfectly complements the flavors of our menu, ensuring an unforgettable experience for all guests.
Meet The Chef
Danny K. Le
Executive Chef Danny Le's culinary style is rooted in the philosophy of California cuisine, celebrated for its emphasis on fresh, seasonal ingredients that highlight the natural flavors of the region. A true believer in the beauty of what the land provides, Danny loves to work with locally sourced, sustainable ingredients, often collaborating with nearby farmers to ensure that the food he serves is not only delicious but also supports the community and minimizes environmental impact.
Because of his commitment to seasonality, the menu at his restaurant changes frequently, offering guests a dynamic dining experience that reflects the time of year and the best available produce. This focus on the natural bounty of California is paired with classic culinary techniques, which Danny applies in innovative, modern ways to create dishes that feel both familiar and exciting.
The farm-to-table philosophy is central to Danny’s cooking ethos, ensuring that every meal he creates is grounded in the values of sustainability, quality, and a deep respect for the land. Whether it’s a dish highlighting the freshest produce or showcasing the perfect cut of meat, Chef Danny’s approach is about taking the best ingredients and elevating them with skill, creativity, and a commitment to making each plate a reflection of California’s diverse culinary landscape.
Our
Story
CHEZ BACCHUS
The Chez Bacchus Restaurant, the latest venture from esteemed owner and advanced sommelier John Hansen and renowned Chef Danny Le, has been making waves since its opening in June 2022. Situated in the heart of Long Beach’s Arts District, this innovative restaurant presents a unique blend of fine wines and seasonal, farm-to-table cuisine.
Local Farms
We work with local farms to source the freshest ingredients.
Black Sheep Farms
Black Sheep Farms is a family owned specialty grower for restaurants and farmers’ markets located in Riverside, California. Edgar, owner of Black Sheep farm, likes to focus on varieties that local restaurant chefs seek. If the chefs haven’t gobbled up all his production, you’ll find specialty items such as mini sweet peppers, watermelon radishes, flying saucer squash and heirloom tomatoes adorning his farmers’ market table.
Contact Us
Get in touch, let us know how we may serve you.
Opening Hours
Dinner
Wednesday - Sunday 5 pm - 9:30 pm
Afternoon Tea
Saturday & Sunday 11 am - 2:30 pm
Valet Service
Dinner:
$15 Thursday - Sunday 5 pm - 9 pm
Afternoon Tea:
$15 Saturday - Sunday 11 am - 2:30 pm
