Hey, foodies. Mark your calendar for Feb. 20. That’s the date Bacchus will drop both a new a la carte dinner menu and a separate bar menu. Anniversary vibes are in the air. This year, the Bartolotta-owned restaurant – named for the Roman god of wine (agriculture and fertility, too) – is celebrating 20 years in business. 2004? The time has flown by.
Tell us who you’d pick to be a Betty this year!
Executive chef Nick Wirth tag-teamed with chef de cuisine Brent Davis on the expanded menu. There are la carte options in three categories – starters, middle courses and mains. Among the starters are seared foie gras, tuna crudo, charred Spanish octopus, duck dumplings, and smoked wagyu pastrami. Middle course options are roasted potato soup, pork Bolognese, heirloom bean salad, and roasted squash risotto. Mains include Hudson Canyon sea scallops with peanut fried black rice, Cervena venison rossini with potato puree and sauteed mushrooms, Seremoni black cod with burnt honey celeriac and couscous pilaf, and Wagyu skirt steak with miso-glazed ube and grilled kimchi bok choy.
As mentioned, the bar now has its own food menu, of small plates and heartier dishes. The former include Korean meatballs with Furikake sesame crunch and scallions; caviar with rösti potato, crème fraiche, and chive; tempura maitake mushrooms with togarashi and Japanese-miso mayonnaise; LaClare Farms fried goat cheese curds with fermented peppercorn ranch. The heartier menu items range from tagliatelle with heritage Berkshire pork Bolognese to wagyu beef bao bun sliders with kimchi cucumbers and fries, to a black truffle grilled cheese with Alpine Comté cheese, fresh black truffles, and fries.
Bacchus also offers both a three-course menu and a seven-course tasting menu.
Another, more specific celebration is happening on March 6: a five-course 20th Anniversary Champagne Dinner curated by Wirth and Davis. The courses feature Blakesville Lindeline cheese, grilled harimasa, Orvia duck duo, 35-day dry-aged striploin, and barley tea pot de creme. Each course is paired with Champagnes such as Dom Pérignon, Laurent Perrier, Bollinger and more. Tickets are $250 per person. Reservations available here.
Bacchus’s hours: Mon-Sat 5-9 p.m.
