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Bari Ristorante e Enoteca Restaurant Review: In a quaint dining room that holds just 12 tables, chefs Jason and Rebecca Severs create Italian cuisine focused on fresh homemade pastas, such as the spaghetti alla carbonara, and fish dishes like the sardina alla graticola (whole grilled sardines topped with olive oil and lemon) accompanied by sides of fava bean purée with chicory and sautéed broccoli rabe. Montana-raised Piemontese beef provides the steak selection. The attached enoteca offers wines from almost every region of Italy, with more than 30 available by the glass and choices ranging from Italian sparkling wines to an extensive list of reds. Cheese selections include more than 40 Italian varieties, and wine-and-cheese flights are available every night. Among house-made desserts, we recommend the torta di cioccolato, a dark chocolate espresso cake with dark chocolate mousse and chocolate ganache. The dessert menu also features liqueur-pairing suggestions.