Since Bacaro’s inception in the Fall of 2001, we have continued  our vision of combining traditional Italian concepts with a commitment to finding the finest and freshest ingredients while serving them with flourish and passion.

At Bacaro, we create menus that take the best of traditional Italian fare, combined with a modern American twist. With a respect for seasonal and local ingredients (although we also insist on importing distinctive Italian products such as Parmigiano-Reggiano, Alba White Truffles, and Proscuitto San Daniele) the menu fully changes with the seasons, while always evolving year-round in order to feature wonderful produce, meats, and fishes at their natural peak. The menu offers up to twelve starter plates, six pasta choices, ten entrée selections, as well as daily specials. A six course tasting menu is available daily, allowing guests to experience the best of classic Bacaro dishes as well as improvisational cooking.

Our wine list combines the best of Italian wines as well as international selections; resultingly, it has received multiple awards. The wine program at Bacaro focuses on wines made by smaller, boutique producers and features great variety from region to grape varietal. Old World wines are to be found  on the list along with more modern-styled ones. We focus on value-driven selections from outstanding vintages.  Several highlights from our wine list include: Guiseppe Quintarelli, Bryant Family, Chateau Montrose, Terre di Lavoro, and Maybach Winery.  These and many more Italian and International wines are available for purchase at retail prices through the restaurant. We offer consulting services for our guests and all wine inquiries are welcome. 

Please call us at 217-398-6982 to learn our full portfolio and available buying options.

Continuously striving to educate and develop our knowledgeable staff, Bacaro holds wine tutorials and lectures on ingredients and preparation frequently, ensuring our guests will enjoy and remember their dining experience every time.

                               

My staff and I thank you,

Thad Morrow, Chef & Owner