Bacchus
This elegant restaurant, inside an adobe home built in 1870, is one of the best Italian options in the city, if not the country. Thin-crust pizzas come out of the wood-burning oven from the open kitchen. Pastas and ravioli are homemade and all are scrumptious, particularly the pappardelle with white wine, arugula, carrots, and crabmeat. From the selection of creative desserts, the banana and apple croquettes (topped with Grand Marnier sauce) reign supreme. Changing art exhibits adorn the walls, and there’s an ample covered patio.
This elegant restaurant, inside an adobe home built in 1870, is one of the best Italian options in the city, if not the country. Thin-crust pizzas come out of the wood-burning oven from the open kitchen. Pastas and ravioli are homemade and all are scrumptious, particularly the pappardelle with white wine, arugula, carrots, and crabmeat. From the selection of creative desserts, the banana and apple croquettes (topped with Grand Marnier sauce) reign supreme. Changing art exhibits adorn the walls, and there’s an ample covered patio.
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