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, Prairie Fruits Farm and Creamery Spence Farm.