Bacaro has been serving Providence since 2007 from its spot on South Water Street, run by Brian and Jennifer. The concept draws on Venetian cicchetti culture — shareable small plates meant for grazing over wine — alongside a fuller Italian dinner menu for those who want a complete sit-down meal.
Prosciutto with grilled figs and seasonal melons reflect that tapas-style approach, built for pairing with a bottle of wine rather than a fixed sequence of courses. Scallops with truffle have become a dish regulars come back for, and the room is set up to work equally well for a casual drop-in or a full dinner out.
Bacaro has developed a following as a reliable special-occasion destination in Providence, known for warm, attentive service and regulars who return again and again. Rhode Island Monthly named it a city magazine favorite in 2024.
Prosciutto with grilled figs and seasonal melons reflect that tapas-style approach, built for pairing with a bottle of wine rather than a fixed sequence of courses. Scallops with truffle have become a dish regulars come back for, and the room is set up to work equally well for a casual drop-in or a full dinner out.
Bacaro has developed a following as a reliable special-occasion destination in Providence, known for warm, attentive service and regulars who return again and again. Rhode Island Monthly named it a city magazine favorite in 2024.