Restaurant Bacchus

Frommer's Review

In a restaurant dedicated to the god of wine, the wine carte receives as much attention as the regular menu. Their cellar has been praised by both Wine Spectator and Food & Wine. The decor, the fine service, and the presentation of the dishes make for a fine evening out. The kitchen uses first-class ingredients, many imported, to craft a number of dishes that combine flavor and finesse. You're sure to delight in the lobster Bacchus or the rib-eye steak, a local favorite. To finish, it doesn't get any better than the rum-infused sourdough bread pudding. Most dishes, except lobster, are at the lower end of the price scale.

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