29410 Northwestern Hwy
Southfield, MI 48034
What I ate:
3 appetizers split two ways:
Burrata with fresh heirloom tomatoes
Calamari Ripieni: Rock-shrimp and breadcrumb stuffed calamari in tomato provencal sauce
Grilled scallop with farro vegetable salad topped with mango salsa
Appetizer portion of whole wheat vegetarian pasta
Decaf cappuccino served with a bite-sized madeline and an equally dainty chocolate chip biscotti
When we walked into Bacco, I was immediately struck that it had been almost a year since our previous visit! We had just moved to the area and I left my then infant son with a sitter for one of the first times and kept my phone on the table throughout the meal! I remembered enjoying the food on our first visit but was a little distracted, so I was excited to return. After this dinner, I can assure you, I definitely won’t wait another year to return; I am yearning for the delicious food already!
I tend to read online menus before I go to a restaurant. I found, however, that the menu at Bacco was quite different than the online version but it looked equally delicious. It was so tempting; in fact, that I never even made it to the entrée section. My husband and I rarely share plates. He is very much a carnivore and I typically opt for a fish or veggie selection but when I mentioned sharing a few appetizers, he happily agreed.
Our waiter came over with warm rolls and explained to us that the menu was recently re-designed with smaller portions so that diners could enjoy 4 courses (appetizer, pasta, entrée, dessert) individually or share one or two portions. He also explained that the chef is dedicated to using fresh, local and organic products; a perfect fit for this dietitian.
Our appetizers came out one at a time, beautifully presented and already split in two portions. Bacco is not inexpensive but with the way the food was presented and served, it felt as though we were enjoying a tasting menu in one of New York’s finest restaurants! The level of detail and service is equally as impressive as the food itself.
The burrata was perfectly delicate and creamy and a nice contrast to the fresh heirloom tomatoes and deep, fruity olive oil. The calamari stuffed with rock shrimp and served with a wonderful marinara sauce was unique, rich and delicious. In contrast, our third appetizer, the diver scallops, had a light, fresh and earthy quality with a fresh mango salsa and flavorful farro salad. I definitely appreciate the variety of whole grain options available at Bacco.
My final course, whole-wheat pasta primavera, was made with perfectly al dente homemade fettucine. The plate was bursting with fresh vegetables and herbs: cherry tomatoes, asparagus, fava beans and green peas. It was served with a small amount of homemade ricotta cheese and Parmesan cheese to finish it off. Even though we shared the appetizers, it was still quite filling and I only was able to eat half of my pasta, but it was delicious and I was glad to have the opportunity to enjoy so many wonderful flavors.
Bacco also offers a tempting vegan menu, which changes on a weekly basis. Though I do not generally follow a vegan diet, I do eat vegan meals frequently and will definitely return to try this option!
We were both too full to consider a dessert but decided to finish our meal with an espresso drink. I selected a decaf cappuccino, which was a perfect way to end the meal. I enjoyed this with my bite-sized Madeline and biscotti and left the evening feeling perfectly satisfied. Would I consider this a splurge? Definitely. Going out to eat is rarely anything but a splurge but by sharing a few plates to start, we were able to taste a variety of foods while keeping our portions reasonable. I definitely appreciate that Bacco uses very high quality ingredients and offers a variety of selections to accommodate a variety of palates and dietary preferences.