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Bacaro Restaurant Review: This riverfront restaurant stands out for its deft blending of Italian dining traditions --- salumeria, enoteca, cicchetteria --- with the liberating ease of ordering tapas ("chichetti") off a check-box menu, sushi-style. We like the classic simplicity of noshing on sharp, slightly dry Carbonelli provolone drizzled with olive oil and paired with currant marmalade, fig jam, spiced nuts and honey; we also recommend the prosciutto di Parma served with peach slivers and olive oil on a bed of rocket. The upstairs dining room, with its views of the river, city skyline and working kitchen, is more appropriate for partaking of the regular menu, sprinkled with references to local sources of meat and produce such as Confreda Farm in Scituate and Johnston's Pezza Farm. Silky veal bolognese over rigatoni and spaghettini with preserved lemons and sweet spring onions are both solid choices. The 100-plus wines on the enoteca line-up include ten different types of grappa. Finish with house-made ice cream, an assortment of filled cannoli cones or a Champagne mango tart.