: At this Ralph Brennan-owned establishment, the soothing, softly lit décor and menu terminology are indisputably Italian, but the kitchen's loyalties seem more in line with Italian Creole fare. The chef uses as many ingredients indigenous to Louisiana as possible. Dishes with locally procured crab meat turn up frequently, and the ravioli is stuffed with Louisiana crawfish. Fresh pasta and vegetables and first-rate roasted meats from a wood-burning oven and seared Gulf fish are staples of the menu. Frequent promotions offer full meals or appetizer-wine combinations at surprisingly affordable prices. The atmosphere is atypical for New Orleans, offering striking contemporary spaces, and private alcoves for small to medium-size parties. The bar is a popular watering hole for locals.

THIS RESTAURANT IS CLOSED Bacco

THIS RESTAURANT IS CLOSED Bacco Restaurant Review

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