Exceptional Italian cuisine coupled with an elegant and inviting ambiance. Baci Ristorante indulges you with both.
The atmosphere is unmistakeably intimate and romantic with delicate touches of the Caribbean throughout. A beguiling mermaid fountain in the courtyard ignites endless fantasies about that ever-mysterious and alluring creature of the sea. The bar, although immense and impressive in size, is comfortable and welcoming and is a popular gathering place before, during or after lunch or dinner. Decorative wrought iron grills create the ‘walls’ of the restaurant, accented with a valance of bougainvillea creating an indoor dining experience with an al fresco feel. Terra cotta tiles lead you to terraced dining right at the water’s edge, tranquil and peaceful overlooking Turtle Cove Marina, amidst a tropical garden setting under a canopy of stars accentuated with ambient, mellow lighting by night, or a cooling canopy of shade by day.
The cuisine is unmistakeably incredible Mediterranean gourmet cuisine imbrued with subdued hints of the islands by Haitian chef, Ketty Firmence. An open kitchen displays the masters at work amplified by the scintillating aromas drifting through the tropical evening air. A melange of the creations of the days’ cuisine, but in particular, the distinct, mouth-watering, permeating redolence of garlic! While contemplating the menu offerings, awaken your palate and indulge in a heaping basket of Baci’s famous, freshly grilled garlic bread.
The menu at Baci hasn’t changed much over the years … a long ago perfected combination of antipasto; pasta; vitello; carne, pollo e pesce and decadent desserts have made Baci a perennial favourite with many residents and visitors who return again and again. Owner, John Draper is an intrinsic part of Baci, his presence synonymous with impeccable service and genuine consideration and diligence to ensure your dining experience is not only memorable, but also flawless. Most notably seen at the front of house, John is always ever-present to greet you and acquaint you with the evening specials. Equally at home behind the scenes, it is not unusual to find John in the kitchen, or to discover that he has been out fishing for the catch of the day, his boat at moor just steps from Baci in the marina channel.
While our entire appetiser selections appeared on the main menu, we were captivated by John’s divine dinner specials, choosing several of our main courses off the menu.
The Carpaccio di Manzo was to-die-for! Delicate, wafer-thin slices of beef tenderloin were drizzled with olive oil and served with capers, lemon and Parmesan cheese. Snails are typically not a common find on island menus, but at Baci, Lumache alla Ligure is a regular menu item! Served in a garlic butter white wine sauce these molluscs were deliciously tender. A further offering from the sea, Gamberoni alla Diavola is simply plump and succulent shrimp served in a spicy tomato herb sauce. A very nice ‘bite’ without being overwhelming, this appetiser was crowned with a generous helping of fresh Parmesan cheese. John also offers several fresh salads including Insalata Caprese, red, ripe, earthy tomatoes with slices of creamy, mild Bocconcini with olive oil, balsamic vinegar and fresh basil. Antipasto Misto, an assorted antipasto plate for two, classic bruschetta and Zuppa del Giorno, the soup of the day, complete the appetiser offerings.
Having already espoused the style and character of Baci, compounded by the unforgettable Italian flavours fused with the tropics, one thing I guarantee you will remember about Baci is the pepper mill! Yes, the pepper mill! Comparable to the size, weight and stature of a major league baseball bat, this memorable kitchen tool is a great source of conversation and appears at your table at each course along with freshly grated Parmesan cheese just begging your indulgence!
A committed aficionado of fresh fish, Red Snapper and Wahoo were the catch of the day, with my husband opting for the moist and delicate snapper prepared in lemon butter, white wine and parsley. Generous choices of sides are proffered including potato and vegetable, or your choice of three different pastas; spaghetti, fettuccini in a cream sauce or linguine tossed in oil and garlic. A perfect accompaniment to the fresh fish, the linguini was a delectable choice with just the right flavours to enhance and not overpower the subtle fish flavours. Penne pasta is cylindrical in shape, with ridges, which allow the pasta to ‘trap’ the sauce. An evening pasta special, this penne dish was served in a luscious and flavourful demi-glace with tender veal, beef and succulent mushrooms. And lastly from the specials of the evening, rolled chicken stuffed with spinach, mozzarella, goat cheese and fresh basil, blanketed in a velvety, rich tasting marinara sauce. A sauce, whose name is derived from the Italian word for sailors, credits its origins in Naples, Italy. Following the fundamental premise of most Mediterranean cuisine, simple, basic ingredients full of deep flavours are combined to create a sauce that is spectacular on its own, or becomes the basis for many other dishes. Ravioli is an enduring favourite of mine, and Baci’s Ravioli di Funghi Portobello is incredibly rich and earthy tasting compliments of the ‘meaty’ flavour of the Portobello mushrooms. Baked in a tomato cream sauce with mozzarella I just never get tired of this exceptional dish, which is always available on the menu. A 2001 Barton & Gustier Chateauneuf-du-Pape with hints of chocolate, coffee, and deep berry flavours pleasurably enhanced all of our menu selections.
Be forewarned that the menu is full of extraordinary dishes including Baci’s renowned vitello (veal) creations prepared four different ways. Scaloppine at Limone ~ veal in a delicate lemon butter sauce, Scaloppine Madagascar ~ veal in a demi-glace red wine peppercorn sauce, Vitella Marsala ~ veal in a demi-glace marsala and mushroom sauce or veal breaded and baked with a tomato demi-glace and mozzarella cheese for the ultimate Vitella alla Parmigiana. Main course offerings also include beef, poultry, fish of the day and Turks Island lobster, when in season.
Brick oven pizzas are baked to order for dining in or take-out, using hand-made dough and sauce with the usual conventional toppings plus a few of the not-so-conventional toppings, proscuitto, eggplant and artichokes, just to name a few.
‘Baci’ translated, means ‘kisses’, so we felt it apropos to indulge one last time with a sweet finale to our evening of indulgences! This classic Italian dessert needs no introduction. Adored and revered the world over, Tiramisu is a heavenly, trifle-like concoction of ladyfingers, marscapone cheese, whipped cream, espresso and Kahlua. Hence the appropriate translation, 'pick me up'. The crème caramel was velvety soft and literally dissolved on passing the lips; while the chocolate pate was simply scandalous! No words come to mind to do justice to this chilled slice of pure decadence. Specialty coffees added that perfect balance to our evening finale.
Last words? An evening at Baci undeniably gives emphatic credence to the phrase uttered by George Miller who said, “The trouble with eating Italian food is that five or six days later you’re hungry again!”
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands"
January/February 2007
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