Barbacco (next door to Perbacco) is having their soft opening for "friends and neighbors" yesterday and today (and maybe tomorrow too). Several folks from the office have been, for both dine-in and take-out.
Of course, it is unfair to judge a place by the soft opening, especially when they are comping the food. Normally, I wouldn't have posted on this. But since it is already very good, and my early read is that this place is going to be great, people should know.
First of all, the space is lovely. It's hard to imagine it was ever Rado's. The exposed brick, mirrors, lighting, etc. make for an energetic but comfortable setting. They do takeout and eat in, but it definitely feels like a real restaurant, not a take-out joint with seats.
The menu (which may change) is well priced, around a $9-10 price point for sandwiches and pastas and topping out at $12 for mains (spazzatino and rock cod). Perhaps a little pricy for a takeout sandwich (although the $10 FiDi sandwich is becoming common), but quite cheap for a real restaurant. I had a porchetta sandwich with grape agro-dolce and radicchio for take-out, and it was great. The porchetta had a nice fennel seed crust and the grapes added sweetness and acid to balance the pork fat. Bread was nicely toasted with the perfect amount of char. Didn't taste much radicchio.
While there, a colleague was eating in and offered a taste of the panna cotta with candied kumquats ($4). It was unbelievable -- perfect texture and great contrast of flavors. Other colleagues who ate there recommended:
- burrata app (recommended by a guy from Naples)
- seared Spanish mackerel sandwich with tomato condimento and arugula
- apple tart
- we didn't taste the bruschetta but it looked fantastic going by (and it looks like you can choose 3 good sized pieces with different toppings for $8)
We did the soft opening for Perbacco as well, and I would say the execution (FOH and BOH) is ahead of where Perbacco was during the Perbacco soft open.
by Marisa Olsen | If you’re trying to cut back on caffeine but aren’t sure how you’ll function without it, here are...
by Amy Sowder | From spicy stuffed poblanos to a bright watermelon salad, these are some of the best summer side dishes...
by Jen Wheeler | Potatoes: humble, historic, and transcendent in the right hands. We're here to tell you everything...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.