Our Team…
JACKIE FELIX - BAR DIRECTOR
Jackie Felix moved to San Francisco from the California desert in 2018 with a background in beauty. After studying cosmetology and spending two years in the industry, she made the move into the restaurant world and discovered a particular penchant for bar culture. Deeply drawn to cocktails, Jackie went all in, starting as a barback so she could learn every aspect of the trade. She worked her way up, eventually landing roles at a craft cocktail bar and a cocktail-driven club before she found a match for her passion and creativity at Bar Orso.
Jackie’s education in aesthetics informs her approach; she is particularly attuned to the visual elements of a cocktail, from its presentation to the details that make a drink feel like a complete experience. She believes a beverage should be as visually compelling as it is substantive, and she applies that sentiment to every delicious, dramatic, and beautiful libation she serves.
RYAN SHELTON - CHEF | OWNER
Though born in the Bay Area, Ryan began his career in Southern California, soaking up world culinary knowledge from stints at various bistros featuring everything from Vietnamese to French to Indian cuisine. He cut his teeth in fine dining and pastry at the Ritz Carlton, Laguna Niguel before joining a team that would go on to earn two Michelin Stars at Baumé Restaurant with Ryan as Chef de Cuisine. He enjoyed stints as Executive Chef of several restaurants throughout the greater Bay from Santa Cruz to San Francisco, where as Chef of Verbena in Russian Hill, he decided to finally “put down roots” in The City and open Merchant Roots. Ryan is a passionate chef with a proud Italian heritage, who has spent his career honing his skills. He is is devoted to handmade pasta, charcuterie, and all things sweet.
Curiosity Encouraged…
Hidden behind a succession of unmarked doors, a secret hallway opens onto a redwood forest dreamscape designed by Pamela Jewell of LARK.
Unlike its theme-shifting sister restaurant Merchant Roots, BAR ORSO depicts a single, transportive world… an immersive woodland escape where guests drink their way through California’s wilderness.
Chef Ryan Shelton and his team collaborated to concoct 15 bold, maximalist alcoholic and non-alcoholic libations that showcase their culinary prowess including housemade fernet, candy cap mushroom ice cream, green tea cotton candy, and caraway and rye tincture.
Complementing drinks is a selection of small plates that highlight California’s distinct terroir, from Monterey’s kelp forests to the soil of San Joaquin.
Reservations are highly recommended for a range of experiences, from a brief hour-long a la carte adventure (offered Tuesday - Thursday) to a five-course cocktail and food tasting menu. (Fridays and Saturdays only)
