Description

Any affection we already had for Bacco increased exponentially the day, about a month after Katrina, it became the first major Quarter restaurant to reopen. Did it matter the menu was limited to five items, all grilled and served on plastic dinnerware? Heck, no. It was New Orleans food, again, and even taking obvious joyful bias into account, it was delicious. (President Bush dined here just a few days later, during his first post-hurricane trip to the city.) Bacco is now back to its regular menu. At night it's romantic and candlelit, at lunchtime it's more affordable and casual, with particularly well-priced lunch specials (three courses for around $15). Don't expect spaghetti and marinara sauce here. Instead, think rich, arresting creations such as ravioli ripieni di formaggio, featuring four creamy cheeses all melting into a sauce of olive oil, tomatoes, and browned garlic. Or try the cannelloni con fungi, stuffed with wild mushrooms and fresh herbs, and covered in a goat-cheese-and-chive sauce. The menu changes regularly, but our latest trip found us well pleased by the specialty lobster ravioli and black-truffle fettuccine (in a black truffle olive-oil sauce that had just enough butter to make one taster sad and another happy). The desserts are a cut above, including Bacco Cioccolato (Callebaut chocolate custard); a pumpkin pana cotta (cooked cream dessert), unfortunately only seasonal; and possibly the best version of tiramisu we've ever had. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.