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Bacaro Restaurant

Ratings and reviews

Certificate of Excellence2015 - 2018 Winner
RATINGS
Food
Service
Value
Atmosphere

Menu

INSALATE / SALADS
Bacaro Winter "Roots" Salad
An assortment of carrot, golden beet, celery root, parsnips, Westport turnips & sun chokes tossed in an pear white balsamic vinaigrette with wild arugula, Anjou pears, fresh rosemary, pomegranate seeds, orange zest & toasted walnuts
Italian Buffalo Mozzerella on a bed of Prosciutto di Parma with Fire-Roasted Red Bell Peppers
Wild arugula, Ciacci Tuscan olive oil, aged balsamic, Malden sea salt
Squid & Octopus Salad Drizzled with Sicilian Orange-Scented Olive Oil
Fresh fennel, orange segments, virgin olive oil, parsley, sweet red onion, micro greens
Rosé-Poached Pear Stuffed with Gorgonzola Picante on a bed of Prosciutto di Parma
Wild arugula, Ciacci Tuscan olive oil, gorgonzola picante, cracked black pepper
Smoked Proscuitto with Sliced Fresh Mushroom
Lemon, Ciacci olive oil, fresh coriander, speck
Mixed Organic Lettuce From Baby Greens Farm
Balsamic vinaigrette, red wine vinaigrette, bacaro vinaigrette wine vinegars with virgin olive oil, romano, garlic, sun dried tomatoes
Traditional Caesar Salad with Grilled Garlic Crouton
Pasteurized egg, lemon, Tuscan olive oil, wine vinegar, Pecorino Romano, black pepper
White Truffle-Scented Jerusalem Artichoke Carpaccio
Drizzle of Crystallized Honey, Smoked Sea Salt, Grated Pecans & Peppery Rocket
Clementine & Rocket Salad with Shaved Sicilian Pecorino Flavored with Saffron & Black Pepper
Wild arugula, fresh fennel, Sicilian blood orange oil, citrus vinaigrette
Insalate "Tagliatta"
Cut ribbons of baby romaine & radicchio in a red wine & honey vinaigrette with gorgonzola picante & roasted walnuts on a bed of roasted native beets
ANTIPASTI CALDI / HOT APPETIZERS
Pasta e Fagioli
pasta & bean soup with fresh rosemary, Tuscan olive oil, toasted bread crumbs & Parmigiano-Reggiano
Wood-Grilled Crispy Baby Octopus
Tender octopus, sautéed spinach, grilled radicchio, drizzled with honey & balsamic, white beans
Roasted Narragansett Littlenecks
San Marzano tomato pomodoro, garlic, white wine, fresh herbs -or- tomato, sausage, rabe, garlic, hot pepper (choice of preparation)
"Crespella"- Truffled Crepe with Bresaola, Shaved Parmigiano & Rocket
Crispy crepe topped with paper thin slices of truffle-scented dry cured beef, shaved Parmigiano-Reggiano and wild arugula dressed with virgin olive oil, sea salt and balsamic vinegar
GRILLED PIZZA
serves 2-4 people as an appetizer
Pizza Margherita
Tomato, basil, two cheeses
Pizza Bianca
Goat's milk cheese, fresh rosemary, caramelized onion, hot pepper
Pizza With Prosciutto Di Parma & Wild Arugula
Basil, tomato, two cheeses
Pizza Salumi
pizza margherita with spicy coppa
Pizza Arrabiata
spicy San Marzano tomato pomodoro, 2 cheeses, fresh parsley
THE BACARO EXPERIENCE
assorted salumeria experiences
Chef's Local Salumi Board
An assortment of the Chef's selection to include Rhode Island's own Danielle Company's Finnocchiona, Hot Salami Casalingo with Mostarda Fruits, Sweet Soppressata Veneta, Bacaro's Country-Style Pork Pate, Bacaro's Chicken Liver Pate, Assorted Homemade Picklings & Crostini (Serves 2 people)
Southern Italian Board
Speck, spicy soppressata, buffalo mozzarella, caciocavallo silano d.o.p., castelvetrano olives, roasted peppers agro-dolce, sicilian eggplant caponata, cornichons, roasted nuts with honey and assorted jams. wine pairing: paring Argillae Orvieto
Northern Italian Board
Prosciutto di Parma, finocchiona, taggiasca olives, Parmigiano-Reggiano, gorgonzola dolce, marinated mushrooms, white anchovies cornichons, roasted nuts with honey and assorted jams. wine paring: La Spinetta Barbera d'Asti "Ca di Pian"
Chef's Assorted Cheese Board
An assortment of the Chef's selection served with homemade jams, assorted spiced nuts, dried fruit & toasted breads (Serves 2-4 people)
PASTA
Rigatoni with Veal Bolognese
Parmigiano-Reggiano, San Marzano tomatoes
Pappardelle with Pan-Roasted Chicken Liver Ragu, Parmigiano-Reggiano
Meat sauce, pan-seared chicken livers, pomodoro, virgin olive oil, fresh parsley
Pasta "Stracci" with Provolone del Monaco & Potatoes
"Rags" of pasta with fresh rosemary, potatoes, Ciacci Tuscan olive oil
Pasta Con I Funghi
fresh egg tagliatelle, butter, Parmigiano-Reggiano, truffle-scented egg, mushroom
Baked Penne with Taleggio & Fontina Cheese & Italian Sausageomato and Smoked Pancetta
Radicchio, cream & fresh sage
Crespelle alla Fiorentina
Spinach and ricotta filled crepes baked in a San Marzano tomato pomodoro with Parmigiano-Reggiano
PESCE / SEAFOOD
Pan-Seared George's Bank Sea Scallops
On a bed of sweet parsnip puree with black Beluga lentils, pancetta & sweet onions, wild arugula drizzled with Ciacci Tuscan olive oil
Cioppino
Delicate Italian braise of scallops, littlenecks, mussels, squid, shrimp & pesci in San Marzano tomato pomodoro with Ciacci Tuscan olive oil, grilled bruschetta, fresh herbs
Wood-Grilled Swordfish in the Style of Luguria
San Marzano tomatoes, fresh oregano, Taggiasca olive, capers, sweet onions, Jasmin rice, Ciacci Tuscan olive oil
Wood-Grilled Lemony Brook Trout over Wild Arugla & Parsley Salad
Sweet pink grapefruit segment salad drizzled with aged balsamic vinegar & Ciacci olive oil
CARNE / MEATS
Wood-Grilled Spareribs Scottadito
Roasted Westport turnip and butternut squash, sweet and spicy pan drippings, fresh rosemary, mixed greens, Ciacci Tuscan olive oil
Pan-Seared Duck Breast & Crispy Confit of Duck Leg
Red wine risotto laced with tangy Taleggio cheese from Lombardy
Crispy Chicken Over Pasta Fagioli
Buttered noodles, Parmigiano-Reggiano, fresh herbs, Ciacci Tuscan olive oil
Pan-Roasted Double Cut Pork Chop
Aromatic red-wine braised cabbage & crispy roasted potatoes with fresh rosemary & mixed greens
Chicken Rollatini Stuffed with Prosciutto di Parma
Pan-roasted in aged red wine vinegar with fresh sage & pan drippings, mashed potatoes & mixed organic greens
Sweet & Spicy Pan-Seared Pork Belly, Wood-Grilled Homemade Italian Sausage
on a nest of pan-roasted celery root with fresh horseradish, rocket & roasted Potatoes
Venetian Curried Chicken Stew
with Aromatic Rice & Cracklings Root vegetables, walnuts, fresh coriander, Ciacci Tuscan olive oil
*Wood-Grilled Beef Tenderloin "Brasato"
Red wine and porcini reduction, virgin olive oil, fresh herbs, mashed potatoes, organic greens
Entree of Assorted Seasonal Roasted and Grilled Vegetables
Composed vegetables and homemade picklings
CONTORNI
Pan-roasted Broccoli Rabe
sea salt, Ciacci Tuscan olive oil, garlic, hot pepper
Creamy Mashed Red Bliss Potatoes
Roasted Beets
grated orange zest and pistachios
Creamy Polenta
sea salt, Ciacci Tuscan olive oil
Roasted Native Cauliflower
garlic, anchovy, hot pepper, Ciacci Tuscan olive oil
BACARO SALUMERIA
served with fresh bread & Estate olive oil
Porchetta
thinly sliced roasted suckling pig flavored with rosemary and garlic
Prosciutto Di San Daniele
rich, salt-cured ham from San Daniele Italy
Prosciutto Di Parma
sweet, salt-cured ham from Parma Italy
Bresaola
air-dried, seasoned beef drizzled with Ciacci Tuscan olive oil, fresh lemon & black pepper
Volpi Finocchiona
sweet salumi scented with fennel
Speck
mild, smoked italian ham
Genoa Salame
air-dried spicy salami
Salame Emilia
authentic cured salame from Reggio Emilia
Capocollo
mild air-dried pork shoulder cured with paprika, spices-served with homemade mostarda fruits
Mortadella
mild, smooth sausage inspired from Bologna, Italy
BACARO IS NOW FEATURING LOCAL DANIELE SALUMI
Right here in Pascoag, Rhode Island the Dukcevich family is hand-making some of the finest charcuterie in the world. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries.
Hot Salami Casalingo
the most simplistic style of salumi, this home-style sausage boasts flavors of pepper and sea salt
Salami Felino
salumi inspired by the small villiage of Felino in Parma Italy is the most ancient salami recipe on record traditionally boasting flavors of nutmeg and pepper
Sweet Soppressata
Italian salami in the style of Friuli
Hot Soppressata
Italian salami in the style of Friuli
Sweet Soppressata Veneta
salumi inspired by the Veneto region of Italy, Danielle's version of this classic sausage boasts flavors of garlic and red wine with subtle hints of spices
Capocollo
mild air-dried pork shoulder cured with paprika, spices-served with homemade mostarda fruits
PRICE RANGE
US$30 - US$75
Special Diets
Vegetarian Friendly, Vegan Options, Gluten Free Options
Meals
Dinner, After-hours
CUISINES
Italian
FEATURES
Reservations, Seating, Waitstaff, Parking Available, Serves Alcohol, Full Bar, Wheelchair Accessible
Reviews (205)
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Traveller rating
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LanguageEnglish
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25
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17
Show reviews that mention
All reviews salumeria tapas pasta fried olives meringue crostini duck squash blossoms homemade ice cream sweet corn scallops charcuterie ribs cake steak small plates wine list is excellent
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1 - 10 of 199 reviews
Reviewed 2 days ago

I have never had a bad meal at Bacaro. We were just there as a family for my son's birthday and it was restaurant week. I loved the option of selecting from the special menu however the rest of the family ordered a la carte...More

Date of visit: January 2019
Thank TravelDerm
Reviewed 2 weeks ago via mobile

This is a warm and welcoming Italian restaurant in a nice part of town. The vibe is Italian, starting from the nice smell and blend of different different Italian meals being cooked to the casual yet high quality and pointed service by the waitresses. For...More

Date of visit: January 2019
Thank ginob893
Reviewed 3 November 2018 via mobile

I visited Bacaro for a business dinner and the location was great. Easy to find parking and right next to the river. We loved the custom charcuterie option! For dinner I had the rigatoni with veal bolognese and it was delicious. Had leftovers for lunch...More

Date of visit: November 2018
1  Thank KathleenMeyer
Reviewed 3 October 2018

This is a truly beautiful restaurant. We sat at the bar and had appetizers, pizza's and drinks. The food and service was 5 star. Brenda was our bartender and she was super! The food is extremely well presented, prepared perfectly and creatively. We had a...More

Date of visit: October 2018
Thank William A C
Reviewed 18 September 2018 via mobile

Went last Saturday with friends, sat on patio. Didn't have to wait for seating at all. The waiter was friendly and said they are a from scratch kitchen and since the kitchen was closing soon, if we wanted to order dessert had to do this...More

Date of visit: September 2018
Thank Lisa D
Reviewed 17 September 2018

As a group of six, we arrived in two groups of three. We advised the wait staff (Dan) that there were additional people coming and they seated us and said that when everybody arrives they would attend to us. When everybody arrived shortly (in time...More

Date of visit: September 2018
Thank dugbote
Reviewed 12 September 2018

I'd been meaning to try this spot for a while and finally got to do so. They have 2 levels of seating along with a bar area. Most people make reservations but there are some open tables if you go there early. Good selection of...More

Date of visit: September 2018
Thank vjays
Reviewed 26 August 2018

Had dinner here with my daughter when I came in to drop her off for University. Situated on the waterfront this was an easy walk from our AirBnB on College Hill. Bacaro serves classic high end Italian food. We started by splitting the grilled stone...More

Date of visit: August 2018
Thank suzys968
Reviewed 21 August 2018

Bacaro is one of the better rated restaurants in Providence. Though not our favorite place in a city with many excellent restaurants, we've been several times and have never been disappointed. Until tonight. One would think that a Tuesday would be a good night to...More

Date of visit: August 2018
Thank mackerel
Reviewed 21 August 2018

First time here, large party, 1100 bill. Seated with reservation promptly. Main waitress had a voice so loud it became a joke at the table all evening. She seemed to be unaware she needed to clear the huge menu’s before the appetizers arrived and then...More

Date of visit: August 2018
Thank smalleststate
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Questions & Answers
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Alwxa
18 April 2018|
AnswerShow all 4 answers
Response from brendanh242 | Reviewed this property |
It is a blend of jeans with business casual shoes and a dress shirt. Some add a blazer to the aforementioned combination. I have been twice and once dressed as above the first time. The second time I dressed as business... More
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