Thad Morrow - chef/owner opened bacaro as a wine bar in November 2001. Originally offering Italian wines and a limited menu of crostini and panini, it soon grew into a restaurant offering pastas, risottos, and entrees.
Bacaro's menu features thoughtful combinations of seasonal, local produce, cheeses, meats, poultry, eggs, and polenta from:
Blue Moon Farm, Kilgus Brothers, Triple S Farm and Creamery Spence Farm.
Seasonal, eclectic menu created to reflect the cultivation of local farms. Explore seasonal menu
Weekly Friday lunch specials.