Not familiar with a Bacaro? It’s a Venetian wine bar and it has incongruously—but gloriously—arrived in the South End. SRV (Serene Republic of Venice) splits its loyalties between small plates and homemade pastas, which means after you’ve filled up on beef carpaccio, smoked sea trout and cheeses aplenty, you can move on to sweet potato tortelli, squid ink bucatini and clam risotto. Chefs Kevin O'Donnell and Michael Lombardi mill their own pasta flour in-house using organic durum wheat berries, which explains why even the simpler pasta dishes are so revelatory. Once you’ve sampled the talents of the kitchen, return with a posse for the Arsenale menu, which puts the entire table in the hands of the kitchen.
569 Columbus Avenue
|Cross street:||between Massachusetts Ave and Wellington St|
|Opening hours:||Daily 5pm-1am|