Named Bacaro after those casual wine bars so easy to find in Venice, Bacaro Italian Tavern is the type of place you want to sit and linger over good conversation and simple classic dishes.
“I keep it casual, keep it clean, not a lot of ingredients, simple, “ said chef Joseph Bonacore who opened the Massapequa Park restaurant with Tom Soluri late last year.
Read our review of Bacaro in the April issue and then rush out to order these five dishes.
Eggplant Che Palle
Roasted eggplant turned into meatless meatballs is the small plate people are ordering in droves at Bacaro Italian. “We sell 30-40 of them a night,” Bonacore said. Between the hearty texture and savory seasoning they’ll give you a reason to make every day Meatless Monday.
Pulled Duck & Broccoli Rabe Tacos
These pulled duck and broccoli rabe tacos will make you thankful the taco trend has gone mainstream on Long Island. Topped with tomato, onion and mozzarella the bitter broccoli rabe gives the dish some bite while the mozzarella cheese provides a creamy finish.
Seven salad offerings including classic Caesar and Wedge and modern Burrata give salad lovers plenty of options at Bacaro. The crowd favorite according to Bonacore is the Bacaro Salad, made of chopped iceberg, salami, artichokes, olives, tomatoes, cucumber, grilled eggplant, grana padana and roasted red peppers.
Pork Osso Bucco
The traditional Milanese course gets an update at Bacaro where it’s made with pork instead of veal. The dish served with butternut squash risotto is a prime example of Bonacore’s love of simple food using quality ingredients.
Sometimes nothing else but comfort food will do. When that’s the case Bacaro has pasta dishes up to the task, especially the homemade ravioli. Served with a choice of tomato sauce or vodka sauce is a well-portioned dish you’ll want to order again and again.