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The interior of Bacaro seats around 75 and the soon-to-open patio seats 25. Credit: Meera Nagarajan
Bar manager Travis Shook crafted the cocktail menu and also created a couple of housemade amari. Credit: Meera Nagarajan
The entryway to Bacaro. Credit: Meera Nagarajan
The space has garage doors that can open up during the warmer months. Credit: Meera Nagarajan
The cocktail list is inspired by drinks co-owners Kendele and Wayne Sieve tried on a trip to Venice, Italy. Credit: Meera Nagarajan
The bar and tables have elegant stone tops and the space is outfitted with light fixtures that give off a golden glow. Credit: Meera Nagarajan
The back of the bar has additional seating with windows that can open up when the weather is nice. Credit: Meera Nagarajan
The bar. Credit: Meera Nagarajan
An Aperol spritz accompanied by Spritz Snacks. Here, an Aperol spritz gets a little briny touch from green olives and is served with potato chips, marinated olives and Taralli crackers. Credit: Meera Nagarajan
From the cicchetti (small bites) crostini section of the menu is the mortadella, served atop whipped ricotta and topped with pistachios. Credit: Meera Nagarajan
Whipped ricotta topped with mixed olives, garlic, almond, pumpkin seeds, lemon and fresh herbs, served with crostini and pictured with the Cipriani cocktail made with vodka, grappa, white peach puree, almond milk, peach bitters and garnished with mint. Credit: Meera Nagarajan
From the cicchetti ovo section of the menu are hard boiled eggs topped with aioli and Cetara anchovies, which are mild, pictured with the Cipriani cocktail and the Danielle NA drink made with Lye’s Dry London spirit non-alcoholic gin, mixed with lime, cinnamon simple syrup and bitters. Credit: Meera Nagarajan
The Tuna Tramezzini sandwich made with Pullman bread, bluefin tuna, hardboiled eggs and arugula. Credit: Meera Nagarajan
Vedura dip made with sun-dried tomato and cannellini beans topped with marinated vegetables and fresh herbs, served with crostini. Credit: Meera Nagarajan
From left, owners Wayne and Kendele Sieve and bar manager Travis Shook. Credit: Meera Nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...