Chinatown, Manhattan · restaurant
Skip the upstairs, the real room at Bacaro is downstairs, in a brick-vaulted basement that changes the tone the second you step into it. The spaghetti nero and razor clams are what you build the table around, and the Italian wine list goes deep enough to turn a one-off dinner into a return plan. It’s the kind of place that settles in as the night goes on.
The classic Venetian opener — fresh razor clams with a bright, briny bite.
Squid ink pasta in cuttlefish ink, tomato, and cream—the thing to order.
Ricotta-stuffed, lightly fried, with anchovy sauce on the side.
Shrimp, calamari, artichokes, and olives fried with saffron aioli.