Taverna di Bacco

Taverna Garden

Click Here For A Reservation

175 Ludlow Street, near East Houston. 212.477.0077

Dinner Sun-Thu: 5pm-12am – Fri-Sat: 5pm-1am – Brunch Sat-Sun: 11am-4pm  Accepts Credit Cards, Take Out Delivery Area:Within walking distancetavern bar

Taverna di Bacco is an Italian restaurant specializing mostly in the food of Southern Italy.  It is rustic and modern with an indoor garden in the back, a spacious bar up front. Brick walls, wood floors, chalk board listing specials and friendly service help create the quintessential neighborhood restaurant. Add to that some very good food, since  Maurizio Crescenzo is both owner and executive chef.  He comes from the Campania region of Italy and attended Culinary Institute in Naples.  He’s worked in Venice, Germany,, Cortina d’Ambezzo, a resort in Italy. He opened Taverna di Bacco in August 2011.  His food philosophy is to keep food simple and good. He’s appeared at the James Beard House and food has never been far from the center of Maurizio Crescenzo’s life. His East Village trattoria that on Italy’s many regional cuisines, and Maurizio is passionate both about cooking and about sharing the bounty of his kitchen.

Recommended appetizers include perfectly crisp and tender Calamari fritti (Fried Calamari), with a zesty dipping sauce and a delicious Melanzane alla parmigiana (Eggplant alla parmigiana). For pastas, look no further than light-as-a-feather  Lasagna con spinaci e ricotta (
Homemade lasagna with ricotta & spinach) or Lasagna alla Bolognese (Homemade lasagna with classic bolognese sauce). The menu lists many other choices of pasta as well.

Entrees are especially good: we enjoyed Porchetta al rosmarino con patate al forno (Oven roasted pork belly with rosemary, sage & garlic), Pollo arrosto alla diavola con scarola (Half roasted chicken with spicy sauce & sautéed escarole) and an unusual Braciola di agnello alla pizzaiola con patate al forno (Braised lamb braciola with aromatic herbs & roasted potatoes).

The wine list is short and affordable with lots of bottles under $40. And leave room for such desserts as Tiramisu, a dense Chocolate Cake and an excellent Panna Cotta. Don’t miss the  terrific cappuccino.

Taverna Di Bacco is the perfect place to host your special celebration.
Whether you are planning a brunch, cocktail party or sit-down dinner,  chef, Maurizio Crescenzo, will work with you to create a customized menu sure to delight you and your guests. They also offer catering at your location for up to 300. Call or email  to begin planning your special event.

taverna tables

Copyright 2013 By Punchin International. All Rights Reserved.


tavern garden

Sample Dinner Menu, Subject To Change


Bruscette alla Napoletana 9.50
Oven toasted bread with garlic & topped with mozzarella,
Tomato & basil
Soup of the day 10.00
Mozzarella di Bufala Campana con peperoni arrosto e
Prosciutto crudo 14.00
Bufala mozzarella with roasted red bell peppers &
Prosciutto crudo
Insalata di zucchine, noci, mela e caciocavallo 10.00
Zucchini salad with walnuts, apples & caciocavallo cheese
Scamorza alla griglia con pera e insalata riccia 11.00
Grilled scamorza cheese with pear & frisee salad
Polpettine di carne con pomodoro piccante e pane tostato 11.00
Spicy Braised meatballs with oven toasted garlic bread
Portobello ripieno con caponata di melanzane e fontina 12.00
Stuffed portobello mushroom with eggplant caponata &
fontina cheese
Insalata di scarola con fave, pecorino e pomodoro 10.00
Escarole salad with fava beans, pecorino & fresh tomato
Carpaccio di agnello con arugola, finocchio e pecorino 12.00
Lamb carpaccio with arugola, fennel & pecorino cheese
Melanzane alla parmigiana 9.50
Eggplant alla parmigiana
Insalata Bacco 10.00
Arugola salad with grape & Gorgonzola
Insalata Romana con crostini e parmigiano 9.00
Classic Caesar salad with homemade croutons & parmigiano
Carciofini arrostiti 12.00
Roasted baby artichokes with garlic, arugula & parmigiano
Verdure alla griglia 12.00
Seasonal grilled vegetables
Calamari fritti 12.00
Fried Calamari
Side dishes
Sautéed spinach in garlic & olive oil 6.50
Sautéed broccoli rabe with garlic & olive oil 7.50
Roasted potatoes 6.50
Grilled zucchini 7.50
Assorted cheese & salumi 15.00
Prosciutto Crudo 15.50
Garlic bread with Parmesan & oregano 4.00
Le paste (gluten free upon request)
Spaghetti al pomodoro e basilico 13.50
Spaghetti with tomato sauce & basil (Chef signature sauce)
Lasagna con spinaci e ricotta 16.00
Homemade lasagna with ricotta & spinach
Lasagna alla Bolognese 17.00
Homemade lasagna with classic bolognese sauce
Taglierini con funghi e gamberetti 16.50
Taglierini pasta with shrimp & mushrooms in white wine sauce
Orecchiette con salsiccia, broccoli di rabe e pomodoro 15.00
Orecchiette with sausage, broccoli rabe & tomato sauce
Linguine alle vongole 16.00
Linguine with Manila clams, garlic & olive oil
Gnocchi di patate alla Sorrentina 14.00
Homemade potato gnocchi with tomato sauce & mozzarella
Risotto of the day M/P
Scialatielli con ragu di polipo 15.00
Scialatielli pasta with spicy octopus ragu
Paccheri con ragu di carne alla Napoletana 15.00
Paccheri with Neapolitan style beef ragu
Fusilli con zucchini, melanzane e pecorino pepato 14.50
Fusilli with roasted zucchini, eggplant & pecorino pepato
Rigatoni all’ Amatriciana 15.00
Rigatoni with pork belly ragu all’ Amatriciana
The butcher and the fisherman
Bistecca alla griglia con patate fritte 28.00
Grilled Strip loin Steak with homemade fries
Porchetta al rosmarino con patate al forno 26.00
Oven roasted pork belly with rosemary, sage & garlic
Salsiccie arrostite alla Sarnese 24.00
Roasted Italian sausage with red bell pepper, broccoli rabe
& Tomato
Pollo arrosto alla diavola con scarola 24.00
Half roasted chicken with spicy sauce & sautéed escarole
Braciola di agnello alla pizzaiola con patate al forno 25.00
Braised lamb braciola with aromatic herbs & roasted potatoes
Filetto di branzino alla griglia con broccoli di rabe 25.00
Grilled filet of branzino with sautéed broccoli rabe,
Garlic & olive oil
Salmone con crosta al pepe nero e limone 26.00
Black pepper & lemon zest crusted salmon with sautéed
portobello Mushro


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