Chez Bacchus, located at the northwest corner of 4th Street and Olive Avenue, is one of the few white-cloth dining spaces in Downtown Long Beach. It has long been an underrated gem in terms of food and wine. John Hansen, co-owner/sommelier and excellent human being, and Executive Chef Danny Kay essentially lead the restaurant.
But the one thing that has long been missing to allow more freedom with John’s love of hospitality? A proper bar serving proper cocktails. With a newly minted liquor license, that’s all about to change. And it happily, if not outright proudly, brings Chez Bacchus to a full-circle moment.
A full-circle moment for the Chez Bacchus family.
It is not odd—at any time in the late afternoon of any given day—to find John sitting down, ironing black napkins and folding them before dinner service. Not just for me but for his employees and patrons alike, it is a welcomed, familiar reflection of the man’s humbleness and dedication to the Chez Bacchus space.
And it is at these moments that you’ll find him talking about why he didn’t retire: “The thought of doing nothing is something that is not in me. I love this business; I am here because of just that. And maybe, just maybe, when I hear some folks here tell me that I don’t need to follow them around and tell them what I think they should do… When they tell me I should be home relaxing and leave the space to run independently, I will.” He pauses. “Again: maybe.”…