Since opening on February 6, 2004, we have heard good things about Bacio, so we went with some friends from Philly, Karin and George.
Warm fresh bread (rolls and foccacia) came with three homemade spreads: eggplant which was Jay’s favorite, hot peppers and pickled.
Appetizers – we shared three: Fritto Misto Bacio's fried sampler platter featuring a jumbo shrimp tossed in a spicy chili oil, a stuffed olive, and a homemade mozzarella roulade with prosciutto and sundried tomatoes; Strudel di Robiola e Mandorla - Italian brie crusted with almonds and baked in feuille di brick, served over baby field greens tossed with a strawberry-honey vinaigrette; and, Calamari Fritti - crisply fried calamari with fresh lemon and marinara, served over a salad of baby field greens tossed in a spicy chili vinaigrette.
Entrees
Ken had Scallopini di Maile Pizzaiola, a scallopini of pork tenderloin with tomatoes, roasted peppers, mushrooms and onions, topped with shaved grana padano cheese. Included was a creamy cheese polenta.
Jay had the rock lobster and divers scallops special with capers, tomatoes, garlic and lemon juice over the most light angel hair pasta she has ever tasted. Yummy!
Karin had Gnocchiette e Pancetta, potato gnocchi tossed in a tomato-pecorino cream sauce with pancetta, roasted peppers and zucchini.
George had Scallopini di Vitello a Piacere, scallopini of veal prepared Saltimbocca style, which came with polenta.
Note: Items no longer on the menu can be requested.
For dessert Karin ordered the chocolate gelati and Jay had the mandarin sorbet, both of which had extraordinary flavors.
Wines we brought:
Arancio Italian Chardonnay 2003
Anestis Babat Zimopoulos Chardonnay 2002
Antonio & Elio Monti Pinotto 2001
Dolcetto 2003
Additional note: Tastings can be arranged with Chef Robert, who will provide small dishes catered to your wine selection.
- Dress: Casual.
- Service: Excellent.
- Decor: Beautiful.
- Portions: Generous.
- Price: Moderate.
- Reservations: Recommended.
