The Experience Magazine was delighted to find Bacaro LA Wine and Cicchetti bar, a gem of a restaurant in the downtown district of Los Angeles. Surrounded by college students and culture, this small, rustic hideaway offers an impressive assortment of wine, beer and delectable cicchetti.
Bacaro LA is South Los Angeles. Photo courtesy Judy Hansen Pullos
The Italian word Cicchetti is another way of saying small snacks or side dishes, typically served in traditional “bàcari” (cicchetti bars or osterie) in Venice, Italy. More commonly known in the United States as “tapas” which is the Spanish version of the same craft of small plates.
The Polenta at Bacaro LA was expertly presented. Photo courtesy the Experience Magazine
The clientele was a mix of college students, business people and romantic diners. The fun decor and ambiance gives this restaurant a comfortable and thoughtful vibe. Wine and beer menus are chalked onto the black board walls, along with evening specials and featured menus. The ceiling is lit by an eclectic wine bottle fixture that truly sets the tone for the dining experience.
The small plates at Bacaro LA are the perfect size for sharing with others or enjoying on your own. Photo courtesy Judy Hansen Pullos
The Kronfli brothers along with their amazing chef Lior Hillel have mastered unique flavors, colors and combinations for each of their small plate creations. The Experience Magazine tasted their complete seasonal special menu as well as a few additional other favorites recommended by General Manager Alex Kefalos. Our server, Charlie, suggested a few favorites from the menu. The seasonal menu is highly recommended and consists of SEARED SCALLOPS carrot puree, crispy capers, white truffle olive oil $12; CRISPY SKIN SALMON calabrese pepper ragu, fennel salad, grilled sourdough $12; CHIPOTLE CHICKEN WINGS buttermilk batter, smoked pepper sauce, blue cheese dressing $9; and GOAT CHEESE SEMIFREDDO elderflower syrup, oatmeal crumble, macerated mixed berries $6.
Publisher of the Experience Magazine, Erwin Glaub, with Chef de Cuisine Matt Albright
In addition to these treats, we also had a sampling of the recommended white and red wine, as well as their famous baked chicken breast, mushroom pizza, and the unforgettable Noa’s buffalo cauliflower. But, it was all so delicious, we continued to order more! After a table-side visit from Chef de Cuisine, Matt Albright, we were convinced to try Tal’s Tower – skewered shrimp-stuffed mushrooms with green garlic oil on a baked baguette that was a visual delight as well as a culinary pleasure. And he sent us the Bacaro fries which were a fantastic twist on traditional garlic fries with a fried egg perfectly cooked and placed on top.
The dessert was delicious and came recommended by our expert server Charlie