Fine Food, Friends and FUN – Bacco Restorante San Francisco

After a long winter in the great North, I spent a few days with friends in a gentler climate where the sun shines. (Was it only a dream?)  It was a marathon of visiting with old friends who joined together for a special meal.

We were scrambling to find a place to eat. Reservations were hard to come by because it was Mother’s Day.  We had reservations at a place that was too far away for the group and there was some last minute shuffling of venues. Where could you find a restaurant that wasn’t completely booked?  The first thought was a specialty restaurant that had room for eight people.

Back in the car, the phone rings another restaurant nearby can seat us right away and we don’t have to wait!  Good news!

“Paolo Dominici and Vincenzo Cucco founded Bacco Ristorante in 1993.”

At the Noe Valley Restaurant, Bacco Restorante 737 Diamond Street San Francisco, California 94114. 415-282-4969 a very fine meal was served.

Known for its award-winning authentic Italian cuisine, Bacco Ristorante is led by Executive Chef Vincenzo Cucco.  Chef Cucco started his career in Venice after graduating from the acclaimed food academy of Palermo.  Coming to America in 1982, Chef Cucco has worked at many award-winning establishments including the Fairmont Hotel in San Francisco.  He brings his intimate knowledge and passion of Italy to Noe Valley.”

Eight people were accommodated at the last minute in this small, relaxed Italian restaurant. The staff was kind and gracious. They had tables put together and draped and set in a flash before our eyes. This storefront restaurant had an ambiance of comfort.  The service was impeccable. The food was terrific. A very fine Sicilian wine Feudo Principi di Butere Merlot Calat 2001 was chosen for the meal. I enjoyed a glass of this rich earthy wine with the following choices.


Black Kale Crostini

Vegetable stuffed pasta

Crostini with black kale and pecorino cheese

Tutti Bene! It’s All Good.





Boscchetti: Pasta stuffed with vegetables and pecorino cheese in tomato cream sauce







Profiterole with vanilla Gelato and caramel sauce

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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