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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 offer Italian cuisine focused on fresh homemade pastas, such as the spaghetti alla carbonara, and fish dishes like whole grilled sardines topped with olive oil and lemon. Sides range from fava bean purée with chicory to sautéed broccoli rabe. Montana-raised Piemontese beef provides the steak selection. Portions are a bit small to allow diners to sample several dishes. The attached enoteca has wines from almost every region of Italy, with more than 30 poured by the glass and choices from Italian sparkling wines to an extensive list of reds. Cheeses 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.