February 24, 2001
Balsamic vinegar and olive oil awaits you at the table for dipping a variety of appetizer breads. We ordered lasagna, free range chicken breast with sautéed spinach and wild mushrooms and scaloppini of Wisconsin Veal (con Gamberi). The lasagna was served in a hot metal skillet with hunks of garlic bread. This typical dish was untypically good with a well chosen set of seasonings and cheeses. My wife’s spinach salad was topped with crisped green onions…they added a distinct and delicious note to an otherwise standard appetizer. The chicken and sauce were savory and delicious, the skin crisped and slightly charred for added texture and flavor. The veal was equally satisfying with a covering of crab meat (requested as an alternative to the standard shrimp) and artichoke hearts.
Baci is owned by the same company as the Market Street Oyster Bar, so go to www.gastronomyinc.com for more details.
From journal Salt Lake City – Headquarters for a Ski Weekend