Inside the Tropicana, a table with white linens and candlelight is reserved for you.
The bright, airy restaurant features white exposed brick, white linens on the tables and delicious Italian food that is quite simply, done right.
For appetizers, try the arancini, stuffed with mozzarella and prosciutto. A true delight, the "vongole oreganate" are littleneck clams stuffed with a breadcrumb mixture and served simply with lemon.
For a light and refreshing salad, try the insalata di arugula and rosso bruno, a mixture of arugula, thinly sliced red onion and tomato in a citrus vinaigrette.
The branzino con vegetali is a pan-seared sea bass, light and flaky and served over grilled fennel, zucchini and eggplant with just a drizzle of olive oil. This dish will fill you up with out weighing you down. Best of all, the fresh fish is perfectly cooked, tender and well seasoned.
There are also traditional favorites like veal scaloppine in Marsala, tagliolini noodles with black squid ink and shellfish, risotto with fresh shrimp and tender gnocchi al ragu.
Bacio also features prix fixe and happy hour menus, so ask your server for specials.
-- Staff Report