Bacaro Restaurant

★★★★★
  • 262 S Water St

    Providence, RI 02903

    Map & Directions
  • 401-751-3700

About Bacaro Restaurant

Details
Hours
Tue-Sat 5pm-10pm
4.7143 7
Hi! Sign in to let us know how Bacaro Restaurant was?
Write a Review
.

I went to dinner here on my birthday with 9 friends and it was one of the best dining experiences i have had in a long time. The first thing that struck me was how incredibly welcoming and friendly the entire staff is...I truly have not

3
★★★★★

I went to dinner here on my birthday with 9 friends and it was one of the best dining experiences i have had in a long time. The first thing that struck me was how incredibly welcoming and friendly the entire staff is...I truly have not

.

..

3
★★★★★

..

Pros: Unique menu, great service

.

II dined at Bacaro this past Saturday evening after hearing so many great reviews and all I can say is what an intoxicating experience! Now don't take that the wrong way, I had some great wines, but my intoxication was of my overall senses- touch, smell, sound, sight and most of all, TASTE. With the economy the way it is right now, I figured it would be very little trouble to walk in and get a table...first mistake. Luckily, due to a last minute cancellation while I was enjoying a cocktail at this very busy bar, the hostess was able to get me into a table and much under the hour plus wait quoted. It was obvious based on how busy this place was and how delicious the food was that this chef has been at this for a while. The pizza we started with was wood-grilled, thin, crispy but most of all, balanced. It had just the right amount of tomato, cheese and olive oil. The prosciutto on top with the wild arugula just threw it over the top. Like I said, "intoxicating". I was apparently raving so loudly that the table next to me heard me and told me that this was the long time chef from the world renowned Al Forno. Now it makes sense. This guy didn't just pop on the scene, he has been doing this wonderful stuff for some time now. My wife had a dish of paper thin slices of what the menu called Jerusalem artichokes although they didn't look like any artichokes that I have ever seen before. He drizzled these with honey, truffle, grated pecans and smoked sea salt. I didn't really care what they were anymore, all I know is that the texture and flavors are still lingering in my mouth. I can go on forever about the food here. I guess a lot of people keep coming back to this place because it almost seemed as if the staff knew everyone around us. All I can say is that I will be back and often enough where someday I will take notice of that unsuspecting first time Bacaro diner and just watch as his or her elation expands with each bite!

2
★★★★★

II dined at Bacaro this past Saturday evening after hearing so many great reviews and all I can say is what an intoxicating experience! Now don't take that the wrong way, I had some great wines, but my intoxication was of my overall senses- touch, smell, sound, sight and most of all, TASTE. With the economy the way it is right now, I figured it would be very little trouble to walk in and get a table...first mistake. Luckily, due to a last minute cancellation while I was enjoying a cocktail at this very busy bar, the hostess was able to get me into a table and much under the hour plus wait quoted. It was obvious based on how busy this place was and how delicious the food was that this chef has been at this for a while. The pizza we started with was wood-grilled, thin, crispy but most of all, balanced. It had just the right amount of tomato, cheese and olive oil. The prosciutto on top with the wild arugula just threw it over the top. Like I said, "intoxicating". I was apparently raving so loudly that the table next to me heard me and told me that this was the long time chef from the world renowned Al Forno. Now it makes sense. This guy didn't just pop on the scene, he has been doing this wonderful stuff for some time now. My wife had a dish of paper thin slices of what the menu called Jerusalem artichokes although they didn't look like any artichokes that I have ever seen before. He drizzled these with honey, truffle, grated pecans and smoked sea salt. I didn't really care what they were anymore, all I know is that the texture and flavors are still lingering in my mouth. I can go on forever about the food here. I guess a lot of people keep coming back to this place because it almost seemed as if the staff knew everyone around us. All I can say is that I will be back and often enough where someday I will take notice of that unsuspecting first time Bacaro diner and just watch as his or her elation expands with each bite!

Pros: Incredable Food, Great Atmosphere, Friendly Staff

Cons: Hard to get a table on Saturday night without reservations

from CitySearch
.

Dont get me started,the so called owner thinks he is mr. puck.the pizza was soggy.the wait for the soggy pizza was 45minutes. we did not need to order anything else. as we observed the chef trying to make small talk with the custermers. he should be in the kitchen were he belongs.or maybe he belongs at joes dinner.never again run and run fast.

0
★☆☆☆☆

Dont get me started,the so called owner thinks he is mr. puck.the pizza was soggy.the wait for the soggy pizza was 45minutes. we did not need to order anything else. as we observed the chef trying to make small talk with the custermers. he should be in the kitchen were he belongs.or maybe he belongs at joes dinner.never again run and run fast.

Pros: good location

Cons: bad chef

from CitySearch
.

I have been to Bacaro on three occasions, and each visit tops the last. On the first visit, my boyfriend and I were informed of the Salumeria/Tapas menu, but were slightly overwhelmed (in a good way!) by the extensive choices throughout the menus and stuck with a more "a-la-carte" style dinner. The standouts from that evening were the Caesar salad, which came perfectly dressed and topped with a pile of still-warm grilled croutons, and the sweet potato tart which also arrived still-warm and covered with a crunchy, sweet praline topping. The second visit we were a bit more ambitious and ordered a few cheeses (our server suggested Taleggio, which has now become a household name because we buy it whenever we see it) and meats, and were suggested a delightful wine - a sparkling, chilled red whose name I've since forgotten, but would like to ask about next time we go. We tried the Pasta Funghi, and boy if you like mushrooms, this is an absolute must! The aroma alone is worth it! My boyfriend had the Crispy Chicken, and loved it enough to get it to go last week. Not to be outdone, the dessert was fantastic again, this time a whipped Marscapone cheesecake on a spongey-cake with carmelized pineapple, yum! On out last visit, we arrived at 7:30 on a Saturday night, forgetting that this is primetime for restaurants, and decided to snag the only empty seats at the bar. I had a glass of wine, and the boyfriend had the unforgettable Basil Gimlet, wow that thing is good! We split a meal of cheeses, meats and tapas (try the squash blossom and foie gras crostini!) followed by a shared Peach Tarte and left completely sated. All in all, if you're looking for amazing food, engaging service, stellar wine and cocktails at a not-unreasonable price, check out my new favorite, Bacaro.

2
★★★★★

I have been to Bacaro on three occasions, and each visit tops the last. On the first visit, my boyfriend and I were informed of the Salumeria/Tapas menu, but were slightly overwhelmed (in a good way!) by the extensive choices throughout the menus and stuck with a more "a-la-carte" style dinner. The standouts from that evening were the Caesar salad, which came perfectly dressed and topped with a pile of still-warm grilled croutons, and the sweet potato tart which also arrived still-warm and covered with a crunchy, sweet praline topping. The second visit we were a bit more ambitious and ordered a few cheeses (our server suggested Taleggio, which has now become a household name because we buy it whenever we see it) and meats, and were suggested a delightful wine - a sparkling, chilled red whose name I've since forgotten, but would like to ask about next time we go. We tried the Pasta Funghi, and boy if you like mushrooms, this is an absolute must! The aroma alone is worth it! My boyfriend had the Crispy Chicken, and loved it enough to get it to go last week. Not to be outdone, the dessert was fantastic again, this time a whipped Marscapone cheesecake on a spongey-cake with carmelized pineapple, yum! On out last visit, we arrived at 7:30 on a Saturday night, forgetting that this is primetime for restaurants, and decided to snag the only empty seats at the bar. I had a glass of wine, and the boyfriend had the unforgettable Basil Gimlet, wow that thing is good! We split a meal of cheeses, meats and tapas (try the squash blossom and foie gras crostini!) followed by a shared Peach Tarte and left completely sated. All in all, if you're looking for amazing food, engaging service, stellar wine and cocktails at a not-unreasonable price, check out my new favorite, Bacaro.

Pros: Amazing food, great service, extensive menus

Cons: Hard to find if you're not from Providence

from CitySearch
.

Last week, a large group of us went out for a ladies night out. We were a group of 15 and wanted a young but sophisticated atmosphere where we could get great food and cocktails. Bacaro was the perfect setting for an awesome night out! We arrived at Bacaro around 9:30pm, intending on having some appetizers and then moving on to somewhere else in the city for drinks. When we arrived we were pleasantly suprised to learn that they had extended their hours on the weekends, and we were able to stay all night. For starters, we ordered a variety of cocktails, from margharitas made with fresh lime juice to pomagranite martinis. We were fortunate to get our seats by the window where we got a picturesque view of downtown Providence. The salumeria gave us a chance to design our own boards of warm and cold snacks. The Crostini with local wild flower honey and Prosciuotto di parma and Arancinni were among some of the group's favorites. The grilled pizza was outstanding and was a perfect late night snack. We truly enjoyed our Bacaro experience and look forward to visiting again in the near future!

2
★★★★★

Last week, a large group of us went out for a ladies night out. We were a group of 15 and wanted a young but sophisticated atmosphere where we could get great food and cocktails. Bacaro was the perfect setting for an awesome night out! We arrived at Bacaro around 9:30pm, intending on having some appetizers and then moving on to somewhere else in the city for drinks. When we arrived we were pleasantly suprised to learn that they had extended their hours on the weekends, and we were able to stay all night. For starters, we ordered a variety of cocktails, from margharitas made with fresh lime juice to pomagranite martinis. We were fortunate to get our seats by the window where we got a picturesque view of downtown Providence. The salumeria gave us a chance to design our own boards of warm and cold snacks. The Crostini with local wild flower honey and Prosciuotto di parma and Arancinni were among some of the group's favorites. The grilled pizza was outstanding and was a perfect late night snack. We truly enjoyed our Bacaro experience and look forward to visiting again in the near future!

Pros: Parking, lively atmoshpere, great food

from CitySearch
.

I have been to Bacaro two times now and feel that I have now seen and tasted enough to write about it. It is very difficult to offer something different to todays diner and Bacaro does it in spades! I must admit the first time I arrived, I was a bit intimidated by the wonderful assortment of cichetti sp? or as it is becoming known to the droves of people flocking to this restaurant, Italian Tapas. Our server quickly and thoughly explained this part of the menu and we passed on the interesting approach to stay more traditional and order appetizers, entrees and desserts from the main menu instead. Our meal was exquisit! We started with a Strawberry & Field Greens Salad which was and incredible balance of the sweetest strawberries, feta-i think, and toasted walnuts over an assortment of really tasty greens. We split the Pasta Funghi as a seperate course as suggest by our server. This dish has got to be one of the best dishes I have ever had. The pasta arrived at the table with a poached egg on top. The aroma of earthy mushrooms and truffle coming off this dish was intoxicating. Our server suggested that we break the egg and toss the pasta to create the sauce. Our entree was steak with slices of avocado, cherry tomatoes, shallots and cilantro. I am still lusting over this pasta, but our steak was fantastic too. We finished with the Chef's Suggestion of homemade chocolates with grappa pairing...wow! I didn't know the first time we dined here, but I heard the chef was the chef at Al Forno before opening Bacaro which explains his pedigree. There are not enough letters left for me to write about our next experience, but lets just say, we went back for the tapas and cured meats and cheeses and had another incredible experience, completely different from the last. We ate on the first floor this time which has a different atmosphere to it and a great vibe. Two times, with two completely different experiences, both incredlble. I can't wait to go back.

2
★★★★★

I have been to Bacaro two times now and feel that I have now seen and tasted enough to write about it. It is very difficult to offer something different to todays diner and Bacaro does it in spades! I must admit the first time I arrived, I was a bit intimidated by the wonderful assortment of cichetti sp? or as it is becoming known to the droves of people flocking to this restaurant, Italian Tapas. Our server quickly and thoughly explained this part of the menu and we passed on the interesting approach to stay more traditional and order appetizers, entrees and desserts from the main menu instead. Our meal was exquisit! We started with a Strawberry & Field Greens Salad which was and incredible balance of the sweetest strawberries, feta-i think, and toasted walnuts over an assortment of really tasty greens. We split the Pasta Funghi as a seperate course as suggest by our server. This dish has got to be one of the best dishes I have ever had. The pasta arrived at the table with a poached egg on top. The aroma of earthy mushrooms and truffle coming off this dish was intoxicating. Our server suggested that we break the egg and toss the pasta to create the sauce. Our entree was steak with slices of avocado, cherry tomatoes, shallots and cilantro. I am still lusting over this pasta, but our steak was fantastic too. We finished with the Chef's Suggestion of homemade chocolates with grappa pairing...wow! I didn't know the first time we dined here, but I heard the chef was the chef at Al Forno before opening Bacaro which explains his pedigree. There are not enough letters left for me to write about our next experience, but lets just say, we went back for the tapas and cured meats and cheeses and had another incredible experience, completely different from the last. We ate on the first floor this time which has a different atmosphere to it and a great vibe. Two times, with two completely different experiences, both incredlble. I can't wait to go back.

from CitySearch

Editorial from

Bacaro's local culinary pedigree is evident in its wood-grilled pizzas. Chef Brian Kingsford and co-owner Jennifer Matta both formerly worked at Al Forno, famous for its paper-thin-crust pizzas. However, what makes this riverfront…

 

Wait, you're the expert.

If you've been to or used Bacaro Restaurant, leave a review.

It's easy, only takes a couple of minutes and you'll help thousands make an informed decision.



Write a Review