Chef/owner Michael Scognamiglio’s house-made pasta and gnocchi anchor Bacco’s impressive line-up of authentic southern Italian fare, while a frequently changing mix of large plates include eggplant parmesan, grilled marinated squid, and roasted veal with saffron risotto cakes. The hand-pulled mozzarella, savory fire-roasted olives, and insalata di polpo (braised octopus) are not to be missed. At lunch, there’s Neapolitan-style pizza baked in a wood-burning oven and rustic sandwiches made with Italian meats and that wonderful mozzarella. Thanks to bartender Tom Musiol, Bacco also has a rather nice cocktail menu with a decidedly Italian flair, offering up a Negroni Piemontese, the fig-infused Ficcho Bello, and the Boulevardier (more or less a Negroni with bourbon). But most impressive of all is Bacco’s semi-annual Feste di Mare in which Scognamiglio unveils an all-seafood menu featuring the likes of Cassoulet di Mare (wreckfish, octopus, and shrimp braised in cannellini beans and guarnciale), Tonnarelli con Acciughe (tonnarelli pasta and anchovy), and Gnocchi con Granchie (gnocchi with tomato white wine cream sauce and crab). Considering the reasonable price point — especially at lunch — Bacco is truly one of the most unheralded gems in the Lowcountry. —Robert Moss Dish, Winter 2016
Southern Italian fare prepared from the heart and soul of chef/owner Michael Scognamiglio.