local and sustainably driven farms
Opened in 2001, Bacaro sets the standard for fine dining in the Champaign-Urbana area. The contemporary and minimal interior features a sleek full service wine bar and lounge. In addition, a semi-private back room can accommodate larger parties. Chefs Thad Morrow and Drew Starkey work with over 12 local and sustainably driven farms, and the eclectic menu reflects the cultivation of these partnerships. Bacaro's Market Monday, a weekly prix fixe dinner menu inspired by the local Farmer's Market, invites guests to enjoy the tastes and flavors of the season. The knowledgeable and polite staff can guide any guest through the menu and the extensive wine list.
Drew has been cooking for 10 years, studied at Kendall College and has worked at the Southern and Terzo Piano, both in Chicago. His influences are Mario Batali and Thomas Keller. When cooking, He appreciates the simplicity of a dish and adheres to the 5 component philosophy. His prized possession is his Boston red sox baseball cap, which he has worn in every kitchen he's ever cooked in.
a weekly prix fixe dinner menu inspired by the local Farmer's Market, invites guests to enjoy the tastes and flavors of the season. Explore market monday menu
Seasonal, electric menu created to reflect the cultivation of local farms. Explore seasonal menu