Bacari G.D.L is an Italian-inspired restaurant focusing on fire-roasted dishes made in the new wood stone oven, and incorporating Mediterranean influences from Executive Chef Hillel’s Israeli heritage.
Executive Chef Hillel’s extensive menu features a new collection of Bacari’s “cicchetti,” or Italian small plates, including Oxtail with doah spice, toasted buckwheat, and shaved radish salad; Banana Prawns with pipel chuma, farro, and parsley salad; and Braised Fennel with poached cranberry, toasted pine nuts, and whipped goat cheese.
Unique to this location is a large wood stone oven, which is used to cook hand-crafted pastas and pizzas, including Foie Gras Cresto de Gallo Pasta with shaved terrine, onion jam, housemade ricotta, and chervil, and Bacon and Double Cream Brie Pizza with organic tomato sauce and fresh jalapeño.
Sunday - Thursday: 11:30 am - 11:00 pm
Friday and Saturday: 11:00 am - 12:00 am