Taverna di Bacco is an Italian restaurant specializing mostly in the food of Southern Italy.

Taverna di Bacco is an Italian restaurant specializing mostly in the food of Southern Italy.  It is rustic and modern with an indoor garden in the back, a spacious bar up front. Brick walls, wood floors, chalk board listing specials and friendly service help create the quintessential neighborhood restaurant. Add to that some very good food, since  Maurizio Crescenzo is both owner and executive chef.  He comes from the Campania region of Italy and attended Culinary san francisco baking institute Institute san francisco baking institute in Naples.  He’s worked in Venice, Germany,, Cortina d’Ambezzo, a resort in Italy. He opened Taverna di Bacco in August 2011.  His food philosophy is to keep food simple and good. He’s appeared at the James Beard House and food has never been far from the center of Maurizio Crescenzo s life. His East Village trattoria that on Italy s many regional cuisines, and Maurizio is passionate both about cooking and about sharing the bounty of his kitchen.
Recommended appetizers include perfectly crisp and tender Calamari fritti (Fried Calamari), with a zesty dipping sauce and a delicious Melanzane alla parmigiana (Eggplant alla parmigiana). For pastas, look no further than light-as-a-feather  Lasagna con spinaci e ricotta san francisco baking institute ( Homemade san francisco baking institute lasagna with ricotta & spinach) or Lasagna alla Bolognese (Homemade lasagna with classic bolognese sauce). The menu lists many other choices of pasta as well.
Entrees are especially san francisco baking institute good: we enjoyed Porchetta al rosmarino con patate al forno (Oven roasted pork belly with rosemary, sage & garlic), Pollo arrosto alla diavola san francisco baking institute con scarola (Half roasted san francisco baking institute chicken with spicy sauce & sautéed escarole) and an unusual Braciola di agnello alla pizzaiola con patate al forno (Braised lamb braciola with aromatic herbs & roasted potatoes).
The wine list is short and affordable with lots of bottles under $40. And leave room for such desserts as Tiramisu, a dense Chocolate Cake and an excellent Panna Cotta. Don t miss the  san francisco baking institute terrific cappuccino.
Taverna Di Bacco is the perfect place to host your special celebration. Whether you are planning a brunch, cocktail party or sit-down dinner,  chef, Maurizio Crescenzo, will work with you to create a customized menu sure to delight you and your guests. They also offer catering at your location for up to 300. Call or email  to begin planning your special event.
Bruscette alla Napoletana 9.50 Oven toasted bread with garlic & topped with mozzarella, Tomato & basil Soup of the day 10.00 Mozzarella san francisco baking institute di Bufala Campana con peperoni arrosto e Prosciutto crudo 14.00 Bufala mozzarella with roasted red bell peppers & Prosciutto crudo Insalata di zucchine, noci, mela e caciocavallo san francisco baking institute 10.00 Zucchini salad with walnuts, apples & caciocavallo cheese Scamorza alla griglia con pera e insalata riccia 11.00 Grilled scamorza cheese with pear & frisee salad Polpettine san francisco baking institute di carne con pomodoro piccante e pane tostato 11.00 Spicy Braised meatballs with oven toasted garlic bread Portobello ripieno con caponata di melanzane e fontina 12.00 Stuffed portobello mushroom san francisco baking institute with eggplant caponata & fontina cheese Insalata di scarola con fave, pecorino e pomodoro 10.00 Escarole salad with fava beans, pecorino & fresh tomato Carpaccio di agnello con arugola, finocchio e pecorino 12.00 Lamb carpaccio with arugola, fennel & pecorino cheese Melanzane alla parmigiana 9.50 Eggplant alla parmigiana Insalata Bacco 10.00 Arugola salad with grape & Gorgonzola Insalata Romana con crostini san francisco baking institute e parmigiano san francisco baking institute 9.00 Classic Caesar salad with homemade croutons & parmigiano Carciofini arrostiti 12.00 Roasted baby artichokes with garlic, arugula & parmigiano Verdure alla griglia 12.00 Seasonal grilled vegetables Calamari san francisco baking institute fritti 12.00 Fried Calamari Side dishes Sautéed spinach san francisco baking institute in garlic & olive oil 6.50 Sautéed broccoli rabe with garlic & olive oil 7.50 Roasted potatoes 6.50 Grilled zucchini 7.50 Assorted cheese & salumi 15.00 Prosciutto Crudo 15.50 Garlic bread with Parmesan & oregano 4.00 Le paste (gluten free upon request) Spaghetti al pomodoro e basilico 13.50 Spaghetti with tomato sauce & basil (Chef signature sauce) Lasagna con spinaci e ricotta 16.00 Homemade lasagna with ricotta & spinach Lasagna alla Bolognese 17.00 Homemade lasagna with classic bolognese sauce Taglierini con funghi e gamberetti 16.50 Taglierini pasta with shrimp & mushrooms in white wine sauce Orecchiette con salsiccia, broccoli di rabe e pomodoro 15.00 Orecchiette with sausage, broccoli rabe & tomato sauce Linguine alle vongole 16.00 Linguine with Manila clams, san francisco baking institute garlic & olive oil Gnocchi di patate alla Sorrentina 14.00 Homemade potato gnocchi with tomato sauce & mozzarella Risotto of the day M/P Scialatielli con ragu di polipo 15.00 Scialatielli pasta with spicy octopus ragu Paccheri con ragu di carne alla Napoletana 15.00 Paccheri with Neapolitan style beef ragu Fusilli con zucchini, melanz