Open for lunch and dinner seven days a week and brunch on weekends, the menu offers fresh, locally-sourced ingredients with Italian-inspired dishes like Truffled Eggs with asiago cheese, white truffle oil and tapenade served with toasted house made bread; Lil' Baci Baked Eggs with roasted tomato, basil, smoked provolone and Italian sausage; decadent house made Brioche French Toast with lemon marsarpone and ruptured berries; and other brunch standards such as Lil' Baci ‘bennies’ topped with lemon-truffle hollandaise and served with duck fat potatoes and salad, plus whimsical 'Baci Balls & Eggs' — meatballs braised in tomato or mascarpone sauce with two poached eggs and finished with pecorino cheese. The interior is retro chic with exposed brick walls, oversized mirrors, mismatched chandeliers and old black and white photos of Baci’s family hanging crookedly on the wall, for a warm and relaxed atmosphere that’s an ideal backdrop for long leisurely Sunday afternoons. Weekend brunch is always busy, so be prepared to wait and bring an appetite.
The warm and friendly interior of Lil'Bacci
The bright funky bar is set up for a battalion of Bloody Ceasers
Old black and white photos of Baci’s family add to the warm and relaxed atmosphere
The Brunch menu features poached, scrambled and baked eggs served with salad and duck fat potatoes, as well breakfast pizzas, sandwiches and 'Bacci Balls with Eggs' — meatballs with poached eggs!
Lil Bacci Ceaser with vodka, splash of laphroaig, olives, horseradish, clamato juice, black pepper, tabasco, worchestershire, rosemary, celery, spice, lemon, lime and topped with strip of pancetta
Bloody Ceasers are generously topped with crisp pancetta
The kitchen is bustling every Sunday whisking up a solid menu of delicious brunch dishes
Eggs are the mainstay of most of Lil' Bacci's brunch menu
The open kitchen with hanging pots and pans set the scene for honest, simple cooking
Melenzana Baked Eggs with eggplant, fresh mozzarella, tomato sauce and breadcrumbs
Mushroom Baked Eggs with panna, Cremini mushrooms, goat cheese and spinach
Truffled Eggs with parsley, Asiago cheese, White truffle oil and olive tapenade with toasted house made bread, arugula salad and duck fat potatoes
Lil' Baci Baked Eggs with roasted tomato, basil, smoked provolone and Italian sausage
Watermelon with Grated Ricotta Salata
Serves 2-3 as side dish
Recipe courtesy Chef Larry Santos, Lil' Bacci
18 oz watermelon
3 oz grated ricotta salata
Sprigs of fresh mint leaves
Extra-virgin olive oil
kosher salt and fresh black peppercorn
Vacuum-pack the watermelon and refrigerate for a minimum of 1 hour or up to 2 days. This step can be omitted if needed, but increases the sweetness of the watermelon. Slice the watermelon into cubes and place on platter. Add several sprigs of mint leaves on top and in between the sliced watermelon. Sprinkle with ricotta salt and drizzle with olive oil and balsamic vinegar. Season with kosher salt and freshly cracked black pepper to taste.