Alexis and I were at Bacari at West Adams in Los Angeles and we were scrapping the last of the Ricotta & Beet Gnocchi ($8) from the plate. It was then we realized we should have gotten two. I think the initial thought when ordering was to ride the line between glutton and discrete and we hit too closely on the latter.

“We should have gotten two.” I thought and Alexis nodded

Sentences like that become some of the greatest disappointments when reviewing restaurants. It was a moment of sadness to say the least because the small mounds that were served in a chevre fondue and sprinkled with chimichurri were delicious. It was a small plate that should be served twice the size to best enjoy the taste in all of its fullness. Oddly, I wanted more of the beet flavor because here it wasn’t like I’ve had before. The beets were delicate and subtle yet still keeping the positive attributes of the vegetable. It may have also been the fondue or the chimichurri, but whatever it was I liked it.

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This dinner was the first time Alexis or I had dined at the restaurant and we were already off to a great start.

The gnocchi helped as did the glasses of Tropical Passion Fruit Moscato ($9) that I couldn’t say no to throughout the evening. As I said yes to the second glass, the Seared Scallops ($11) arrived with the same beautiful presentation as the dish that preceded it. Sitting on top of a carrot parsnip puree with melted leeks, crispy capers, and drizzled with a white truffle oil it was clear to see that the scallops were delicious. As I cut through them, they released a brief steam that allowed the scent of the truffle oil to waft in my direction. A bite later followed by a second and then a third and it was clear that the scallops tasted as good as they smelled. Smearing them in the puree to conclude each bite only made them transform into a dish so warm and comforting that the feeling of wanting more couldn’t escape me.

While the plates were tapas style, the excitement that came with them wasn’t.

Following the scallops was the Oven Roasted Bone Marrow ($12). Listed on the menu the bone marrow was touched with sea salt, caper panko, black pepper and served alongside a handful of crostini. Scooping and sliding the marrow out of the bone and onto the lightly toasted crostini made way for a discrete dish that had just the right amount of flavor too it. It wasn’t overpowered by salt to the point that it lost its flavor nor was there so little across it that it tasted bland. Instead, the chef did it just right to make it enjoyable.

Although we thought we would need plate after plate to suffice us, we started to become full by the time the desserts arrived.

We shared Cardamom Chocolate Ganache ($6) and the Malabi ($5). Since I’m not the biggest fan of banana I didn’t give much of a thought to this one. Taking a brown butter cookie, banana brulee, Chantilly cream, and candied walnuts the dessert was good, but not for me as I couldn’t get over the taste of the banana. Instead, Alexis eagerly enjoyed it. In complete contrast, I couldn’t get enough of the Malabi. From the rosewater custard, candied pistachios, to the shaved coconuts and the hibiscus flower syrup I cleaned the jar. If I had to pin it down to one ingredient in particular, the rosewater custard is what won me over. It was such a unique flavor that made me feel like I was inhaling the smoothest flower garden I could have imagined. Granted, I’ve never thought of eating a flower garden but thanks to Bacari I know what it should taste like.

Stopping into Bacari for dinner was incredibly delightful. While we may have wished we ordered second plates of some of our dishes, I was very pleased with what we had and even the sizes they came in. Bacari does a great job at creating dishes that may seem ordinary when read on the menu, but taste exciting when dancing across your taste-buds. I would highly suggest you stop into the restaurant any day you find yourself in the area with a desire to try something you won’t forget.

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Address: 2308 S Union Ave, Los Angeles, CA 90007
Phone: (213) 748-7205
Hours: Monday through Wednesday – 5:00pm to 10:00pm, Thursday through Friday – 5:00pm to 11:00pm, Saturday – 10:00am to 2:30pm and 5:00pm to 11:00pm, Sunday – 10:00am to 2:30pm and 5:00pm to 10:00pm
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