Bacaro

Bacaro Review

The two floors at this lively Italian restaurant founded by Chef Brian Kingsford and partner Jennifer Matta, both formerly of Al Forno, offer a unique dining experience. The informal first floor and bar has a deli case stocked with cured salami, cheeses, olives, and traditional Italian-style tapas. Upstairs is a more traditional dining room with impressive views of the Providence River. Every table receives a separate salumeria cicchetteria menu checklist and selections come on a beautifully presented board. Rely on the very knowledgeable servers to guide you around the frequently changing menu, which emphasizes seasonal, local ingredients. The pan-seared duck breast with creamy red wine risotto inspires as much awe as the high ceilings and exposed wood beams overhead. The hard part is saving room for dessert—the pear and walnut crisp tart for two can actually feed four.