Bouli Bar is housed in the landmark San Francisco Ferry Building, built as a ferry terminal in Beaux-Arts style in 1892. The building was extensively renovated in 2003, and has since been home to the renowned Farmers’ Market, comprising a range of eateries and offices.

Bouli Bar opened in 2013, with chef and partner Amaryll Schwertner at the helm, immediately attracting much attention and a diverse patronage. Tourists, business people and locals frequent the restaurant, with its renowned kitchen – noted also by the Michelin Guide – featuring local produce.

Architect Abigail Turin was responsible for the restaurant's simple, quality-imbued interior design, with a certain industrial feel. The floor is polished concrete, the walls are painted white, and the pipework is visible on the black ceiling. The restaurant's warm tone is struck by the furniture, made entirely of wood. The four-foot long oak tables were custom-made by George Slack, and designed so they can be joined to create a long table.

Bouli Bar can cater for 50 diners, seated on CH33 – the black lacquered edition with a black leather seat, beautifully complementing the black ceiling. CH33's characteristic angled legs give the chair's frame an elegant conical shape. Various black metal pendants (Tom Dixon Beat lamps) are suspended from rails on the ceiling, creating an intimate space above the tables.