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.
a weekly prix fixe dinner menu inspired by the local Farmer's Market, invites guests to enjoy the tastes and flavors of the season. Explore market monday menu
Seasonal, eclectic menu created to reflect the cultivation of local farms. Explore seasonal menu