Baci Ristorante Reviewed March / April 2009
Baci Ristorante in Harbour Towne at Turtle Cove
When you come away from a Baci dining experience, there are three key elements that owner, John Draper is unwavering about. Did you enjoy everything; did you have enough to eat and were you taken care of? Consistency in cuisine and commitment to attentive and impeccable service is John’s forte, the first to greet you, seat you, acquaint you with the mouth-watering evening specials and to offer the first round of ‘drinkies’!
Absolutely romantic and picturesque, Baci evokes memories and reflections of the Italian Riviera. A larger than life mermaid fountain adorns the courtyard entrance - enchanting and alluring, she beckons you through floor to ceiling decorative wrought-iron gates embellished with grapevines. Dine here amongst vibrant and exotic bougainvillea that ascend the lattice walls all enhanced by a valance of dazzling fairy lights; or dine on the captivatingly illuminated two-tiered terrace overlooking the calm and soothing waters of Turtle Cove Marina, where a flotilla of yachts and sailboats gently sway to the rhythm of the peaceful waters. Bend your ear and you will even hear the musical chimes as the halyards graze their towering masts seemingly reaching to touch the dazzling, star-studded evening skies.
Carpaccio di Manzo at Baci.
Baci simply oozes atmosphere - a habitual and popular haunt for many an intransigent resident and returning visitor. The bar is a focal point for lively conversation and camaraderie throughout the afternoons and well into the evenings while libations can be enjoyed taking in the tang and animation of the open kitchen where Chef Ketty Firmence, presides. Delicious and delightful aromas of Mediterranean gourmet cuisine with subtle island flavours permeate the air with an unambiguous emphasis on your first ‘taste’ of Baci, garlic! A heaping, aromatic basket of scrumptious grilled garlic bread awakens your palate as you pore over the fabulous selections including antipasto, pasta, vitello, carne, pollo e pesce and divine desserts, enhanced by John’s always tempting and tantalizing evening specials including the Catch of the Day - which by the way, may just have been caught by John himself, his boat just steps from Baci in the marina channel.
Impeccable and attentive service continued with our server, Abraham Janix, a well-known and familiar face on Provo - who also features some of his famous and celebrated recipes.
Lasagna alla Bolognese at Baci Ristorante.
I confess, I am hopelessly and completely addicted to Baci’s Carpaccio di Manzo - served with a side of mixed greens - rich, ruby red paper-thin slices of beef tenderloin with olive oil, lemon, capers and shards of parmesan simply dissolve in your mouth. No matter how many times I ponder the antipasto selections, I just can’t resist that delectable dish. My favourite dining companion gushed over her Lumache alla Ligure, confessing, “I love my slugs!” Ten fabulous snails in a Garlic Butter and White Wine Sauce left her at a loss for words... but she did manage to boast of the basic perfection of the dish. When all that was left but the remnants of the mouth- watering sauce, she eagerly soaked up every last drop with another slice of garlic bread. Cream of Spinach soup was today’s Zuppa del Giorno, fresh, creamy and thick - a heaping helping of fresh cracked black pepper from Baci’s infamous pepper mill added the perfect balance. An evening special of Roman-style fried calamari caught my husband’s eye, lightly breaded the squid was completely tender with a mild, sweet flavour served with a Diavola sauce - spicy and piquant with a palatable punch this tomato sauce gets its heat from crushed peppers - an undeniably delectable union of textures and flavours. Gamberoni alla Diavola is another perennial favourite, succulent shrimp drenched in that oh, so fabulous zesty tomato herb sauce. 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 is an assorted antipasto plate for two, or enjoy classic Bruschetta; croutons rubbed with garlic, toasted and topped with tomatoes, olive oil and fresh herbs.
A 2003 Amarone Valpolicella was a perfect match to our appetizer choices. Earthy and full-bodied with a pleasurable richness and intensity.
Artichoke and Shrimp Linguine
‘Veal appeal’ seemed to be the main attraction for most of our palates this evening with only one exception, my fellow diner whose passionate and undying devotion to Baci’s Lasagna alla Bolognese was unyielding. This is one of Abraham’s special recipes - a blend of five different meats and six different vegetables - the sauce is - incredible - laced with red wine and simmered for a minimum of two hours to thicken. A very healthy portion indeed... when his wife exclaimed “guess you won’t be taking that home” we were truly enviable of this diner’s tenacity and determination! Veal Saltimbocca, an evening special and a celebrated, classic Roman dish literally translates as, ‘jumps in the mouth’... I couldn’t have put it better myself! Completely tender and memorable, Baci’s version was prepared with blissfully lean and flavourful prosciutto, aromatic sage and velvety mozzarella atop tender, thin veal cutlets, bathed in an ‘I-still-dream-about-it’ wine-based sauce. The Scaloppini Madagascar was another hit - a tender veal cutlet in a demi-glace, Red Wine Peppercorn Sauce publicly proclaimed to be absolutely delicious, and finally, Scaloppini al Limone in a delicate Lemon-Butter Sauce. Again, very tender with a perceptible and pleasurable hint of lemon. All of our vitello dishes were served with velvety scalloped potatoes and a side of ‘mini ratatouille’ vegetables. A flavourful and savoury combination of tender vegetables, stewed to perfection - an ideal accompaniment to all of our entrees.
A robust 2004 Masi Costasera Amarone Classico was thick yet incredibly smooth with a long and lovely finish, an ideal complement to our entrée selections.
Baci Ristorante Overlooking Turtle Cove Marina
Main course offerings also consist of several pasta selections, including one of my favourites, Ravioli di Funghi Portobello - luscious ravioli stuffed with earthy portabella mushrooms and smothered and baked in a tomato cream sauce. Beef and poultry dishes, John’s Catch of the Day and baked to order brick oven pizzas are also available.
Desserts are legendary - homemade classic specialties like Tiramisu and Crème Caramel and some not so classic indulgences, B-52 Cheesecake and a Chocolate Pate that I guarantee will send your palate into a state of nirvana!
In an industry that seems to be preoccupied with constant change, it’s a pleasure to know that at Baci, some things never change... quite simply, the secret recipe to the perpetual success that has been Baci’s for over a decade.
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