Baci Ristorante Restaurant
Description: Executive Chef Domenico Alioto
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Old World Charm Where You Least Expect It
Review by: Lauren Duffy
- Business Dining
- Dining Alone
- Editor's Picks
- Famous Chef
- Full Bar
- Local Favorite
- Lounge / Bar
- Outdoor Seating
- Personal Wines Allowed
- Private Room
- Quiet Conversation
- Romantic Dining
- Special Occasion
- Takeout Available
- Wheelchair Access
Features
Increasingly, San Diego is becoming home to a booming restaurant scene, with new restaurants emerging every month, if not every week. Yet, in an industry where the trend seems to be to pair the dining experience with over-the-top décor, fanciful presentation, and settings that emphasize the vibe almost more than the food, one wonders what happened to old-fashioned hospitality, gracious service, and reliable cuisine. That’s where Baci Ristorante comes in.
In a city where restaurants come and go, Baci Ristorante has quietly stood strong for over 25 years. Located on an otherwise quiet block of Morena Boulevard just across the freeway from Mission Bay, the restaurant hardly calls attention to itself. You’ll recognize it by the modest maroon canopy above the entrance, displaying white scripted letters that gracefully spell out Baci.
What lies behind the plain exterior is one of the city’s finest classic Italian restaurants, one that equates dining with tuxedoed waiters, white tablecloths, and classic preparation—an approach that has earned the restaurant the AAA 4-diamond award eleven times. The restaurant itself is a success story of hard work and steadfast ideals—owner Tony D’Amato opened the restaurant in 1979 as a one-room restaurant; he has not only kept it open for 25 plus years, he has steadily expanded the space from one room to five.
The first hint that elegance lies behind the unassuming façade is the doors—made of polished wood and glass, their surprisingly heavy weight suggests something important lies inside. Swinging open, they reveal a small entryway, with an intimate bar area on the right and the entrance to the dining room on the left. The bar is the first thing that greets the eye—filled with dark mahogany and mirrors, it seems classic and old world. Should you arrive early, do try to stop here for an aperitif.
When it was time for our reservation, we were led to an intimate room with just three tables just off the kitchen, and seated in one of the restaurant’s many semicircular booths. The dining room’s subtle art deco motif—the lighting structures, framed art, and frosted glass—suggested a rich and festive atmosphere, and we at once felt at home. Past the room we were in, we could view a second, more spacious dining room as well as an outdoor courtyard that looked absolutely charming in the early evening light.
Our meal began with a brimming basket of still-warm garlic bread. Lightly crisp, with just a hint of butter and garlic, it was one of the most tempting baskets of bread I’d been served. To distract ourselves from filling up before our menus even arrived, we perused the wine list, which offers an outstanding selection of Californian and Italian wines. While most of the wines are only available by the bottle, a modest selection of wines by the glass offers a decent variety of Italian and Californian varietals; we opted for two glasses—my date a Vola Sangiovese, and myself the house Chianti, Ca Del Doge.
The menu was quite approachable, spanning just two pages yet offering a range of options. In addition to the varied selection of pasta, veal, and seafood dishes, and limited steak and chicken options, Executive Chef Domenico Alioto always offers a rotating selection of fresh fish and daily specials. Some of these specials, such as the Osso Bucco and Veal Picatta, are so popular they are offered more often than not, although they don’t appear on the menu.
We opted to start with a classic Italian antipasti dish, the Carpaccio di Manzo. The broad plate that arrived was lively and colorful: thin slices of raw filet mignon sat beneath a layer of shaved arugula, and a third layer of even thinner slivers of parmesan. Olive oil, capers and a cherry tomato and olive garnish topped off the plate. While the presentation was delightful, we wasted no time scooping up generous slivers of the delicate dish. The meat itself was rich and flavorful, and was complimented perfectly by the earthy arugula and the crisp, biting parmesan. We enjoyed every bite of the authentic appetizer, but perhaps my favorite moment of the course came near the end: when D’Amato, who was making rounds from table to table, passed by, and spying a small portion remaining on the plate, he graciously lifted the platter, divided the remaining Carpaccio in two, and spooned half onto each of our plates. It was a rare and genuine act of hospitality.
Charmed by our gracious host, we next moved to a pasta course, where we sampled the unique Linguine Zingarella, a luscious dish of al dente linguini tossed with a creamy tomato sauce, veal tips, mushrooms, and peas. Each component of the dish was cooked to perfection—the thick, textured sauce was decadently velvety, the veal tender and soft, and the buttery mushrooms, juicy with a slight bite. As a whole, the dish offered the perfect ratio of pasta to accompaniments, and the dish resonated with a harmonious balance of ingredients. We twirled each spoonful slowly, thoroughly enjoying each bite.
We then sampled the most intriguing salad on the menu—the Insalata Capricciosa. As its name suggested, the dish was indeed capricious, with seemingly whimsical ingredients such as candied walnuts, thick rings of red onion, creamy goat cheese, and orange and cucumber slices. Yet somehow everything worked, with the disparate ingredients—which were dressed with an outstanding balsamic vinegar and olive oil—coming together to create a playful and light dish. We found every bite refreshing, serving as sort of a palate cleanser between courses.
For our main course, we were drawn to what seemed to be Baci’s two specialties—seafood and veal. The menu’s generous selection includes enticing dishes such as Salmon Picatta, Sea Bass alla Livornese (fish in a light tomato sauce with white wine, capers, and black olives), Valdostana alla Baci (stuffed veal, cream cheese, prosciutto, porcini, wine, and cream), and Veal Chop Milanese (breaded and pan fried veal). However, this evening we decided to try two specials—which were not on the menu but which we were told were available often.
The Sea Bass Mungia was inspired by a traditional Sicilian preparation of fish with mushroom sauce. A generous plate arrived with two plump sea bass steaks topped with sliced mushrooms, drizzled with a light brown butter sauce, and accompanied by scalloped potatoes, fresh green beans and carrots. The fish itself was thick and substantial, perfectly absorbing the rich, succulent sauce. The sauce—woodsy and buttery—seemed a completely intuitive way to transform an otherwise wholesome fish into a decadent meal. It was easy to see how, in a country surrounded by water, Italy’s cuisine had evolved to so expertly celebrate the bounty of the sea.
The Veal Picatta offered an equally rich celebration of traditional preparation. Two thinly pounded, light pink cutlets were surrounded by a lemon butter sauce and capers, also accompanied by scalloped potatoes and fresh green beans. The veal itself was the most tender meat we had sampled all meal, and the tart sauce cut perfectly against each rich, bite. In the mouth, a full taste burst forth that was at once sweet, sour, and savory—reminding us we should eat picatta more frequently.
As the white of our plates began to slow, we retired our forks and sat back, content. Around us, the lively bustle of conversation rose over Frank Sinatra’s familiar voice, which was piping from hidden speakers. The conversations were varied—a family of six celebrating a birthday, two couples on vacation, a group of well dressed men in suits, perhaps dining to conclude a successful business trip. Most notable, however, was the staff, who seemed to graciously and intuitively transform at each table, effortlessly sensing the amount and type of interaction each table wanted. Children at one table were addressed as “sirs,” the vacationing adults were bantered with, and a bottle of Barolo was decanted with grace and style for the table of gentlemen.
By the time dessert came, we were more than sated by the richness of our meal. We were intrigued enough to order the Crème Brûlée and house-made Lemon Ricotta Cheesecake, although when the generously portioned dishes arrived we managed not more than a few bites. The crème brûlée sat in a wide ramekin, a golden circle of creamy brûlée and crisp caramelized topping, accompanied by a dainty lady finger. The ricotta cheesecake was actually presented as a miniature cylinder, minus the crust, accompanied by a rich Dark Chocolate Chambord Pate—which was also prepared in-house. It’s difficult to follow such a succulent meal with equally succulent desserts, and I must admit we found the food to outperform the after-dinner sweets.
Polishing off the last sips of our after dinner coffee—strong and dark, it was perhaps a perfect cup—we rose from our table. We walked out the door almost reluctantly, not wanting to leave this gracious, hospitable world. As D’Amato waived to us one last time from his seat near the door, we smiled. From beginning to end, we found our meal thoroughly filled with old-world charm and generous hospitality, providing an almost timeless dining experience.
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Customer Reviews
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Best Italian in SD
Name: Michael | Date: July.21.2010
Excellent!
Outstanding Dining Experiance
Name: Juli | Date: July.21.2010
If you are in the San Diego area and you want great food, excellent service for a fair price, visit Baci!
this chef knows how to do fish
Name: ray | Date: July.13.2010
I am a fish lover and I cook frequently. We had calamari for appetizer and it was flash fried just right which is very hard to do given the thinness of the flesh and tentacles. The batter was light and the calamari succulent. I also had the swordfish special. It was seared fried then oven baked with Italian herbs. Wonderful ! It was done perfectly, moist and tender. I will definitely go back next time I am in the SD area.
Great Place
Name: Paxon | Date: July.13.2010
Food was great, lots of food, great service.
Awesome....love this place
Name: Tracy | Date: June.17.2010
love this place.
Baci is awesome!
Name: Retshan | Date: May.26.2010
Had a very lovely experience. I would definitely come back for another dinner celebration .
Amazing Place
Name: Mary Ellen | Date: May.20.2010
We came from out of town with a large party for a business dinner. Baci was chosen for it's "best of" in multiple categories and did not disappoint. The ambiance, service, food were all outstanding. I am a creme brulee snob and found this to be in the top 3 ever tasted (and I've tasted a LOT). I would return in a heartbeat!
great food
Name: Jonathan | Date: May.07.2010
Food, wine, restaurant as a whole was great.
Baci is the Best!
Name: Tony | Date: April.01.2010
There were 9 of us at dinner. The service was fabulous, the food delicious, atmosphere perfect, and evening a wonderful experience. We would go back if ever in SD again and would recommend. Thank you, OK bunch
great expierence!
Name: Nicholas | Date: March.25.2010
food was great, service was great, everything was great. The parking was horrible! Arrive early because you may have to walk a block to get there.
Great experience
Name: laith | Date: February.19.2010
Very authentic food , excellent ambuiance , we loved everything about dinning at the resturant , I will be there again soon and will bring friends with me
Great Italian restaurant
Name: David | Date: February.11.2010
The ambiance was wonderful. It was a very romantic evening. The food was excellent and the portions were very large.
Not worthy!
Name: Gines | Date: November.03.2009 When I choosed this restaurant was based upon good reviews. Unfortunately when we arrived there was nobody to sit us it was not until my wife moved to the bar area they noticed are precense.The door towards the bathroom was opened and smell was not nice. After sitting service was very good but food was not what we expected. I would not recomend this restaurant to a friend.
We loved it!!!
Name: Starrla | Date: April.27.2009 My husband and I had never dined here before and it was our anniversary, so our expectations were quite high. I read some of the reviews before making our reservations and was sure that the food would be great, but I wasn't so sure what to expect from the service. Both our expectations were greatly exceeded! Everyone greeted us with smiles and everyone who waited on us had the most pleasant disposition. It felt very authentic...like we stepped into Italy to enjoy a meal. My husband ordered the halibut and it was sublime! I ordered the lamb ravioli, which wasn't on the menu but was one of the daily specials recommended by our waiter. I was a little disappointed. I was expecting more in the flavor department, but the dish was still tasty. I look forward to trying some other dishes. For dessert we shared a Bailey's Pyramid. It was different than what we would normally order, but it was surprisingly good. The ambiance was wonderful. We had relatively early dinner reservations, so we had the pleasure of being the only people in the restaurant for the first part of our meal. The lights were dim and very romantic. I would say we overpaid, but only slightly. My opinion would be different had I enjoyed my meal more. We will definitely be eating here again!!
AMAZING NEIGHBORHOOD GEM!!!
Name: Steve | Date: February.08.2009 "Went there for the first time recently and was extraordinarily impressed. Pulling up it seemed like an old-style family restaurant, which we found to be awesome. As we walked in our suspicions were confirmed, this place is a hidden gem. Great ambiance, perfect decor, authentic waiters and waitresses, and an amazing outdoor courtyard area. We were not able to eat out there but are looking forward to having the opportunity. We started with the Caprese appetizer and it was stellar. The tomatoes were big and very fresh and the mozzarella was just perfect. HIGHLY RECOMMENDED! It was very difficult to choose an entree as all the choices looked so good. They have a great selection of chicken, seafood, and especially veal. I went with the Scampi Fradiavolo and the girlfriend got Linguine Pescatora. Upon receiving our dinners we were both in love with each others and quickly traded. The Linguine Pescatora came with every kind of seafood you could imagine and was large and delicious. The scampi had delicious shrimp and had a wonderful spicy marinara sauce. This sauce came in handy when we dipped the complimentary garlic bread in the remains. Overall, we had a wonderful dining experience and would definitely go again. However, it is a little pricy with the meals ranging from 17 - 25. Ours were each around 25. They also have a nice wine list but it is similarly expensive, especially the $1800 bottle of Cabernet Sauvignon (have to get that one in my next life). All of this was worth it and we cannot wait to go back. EAT UP!"
Best Italian food in San Diego
Name: adriana | Date: July.26.2008 This was my first time dining at Baci's. I had the Swordfish Oreganato and it was the best swordfish I have ever had. My husband ordered the Veal Francesca which was also delicious. You could tell the food was fresh and made to order. The cuisine is authentic and traditional and at the same time, special requests are welcomed. As my husband's Veal Francesca wasn't on the menu, however it's his favorite dish and he asks for it every time we go to an Italian Restaurant. The service was very professional, and our waiter was very knowledgeable. The waiter's wine recommendation was just right and complimented our meal. On our way out we were thanked by the owner and learned Baci's is a family run and owned restaurant. BY FAR THE BEST ITALIAN FOOD IN SAN DIEGO !!!
Good Food - Poor Customer Service
Name: Bill | Date: May.12.2008 We made reservations at Baci for 7:45pm (made through SanDiegoRestaurants.com)and arrived about 5 minutes early. About 10 minutes later the hostess told us she was waiting for a booth for us. She invited us to sit in the bar and asked us what we would like to drink. She brought my drink but didn't bring the water my husband requested. 20 minutes later we asked about our table (because our babysitter could only stay until 10pm and it was getting late) and she told us the table she had wanted to give us was still occupied. She then put us at a table right next to the kitchen door. No apologies. Mind you, while we waited at least 3 other parties were seated who came in the door after us. What's the point of a reservation if you're not seated at the time of the reservation or close to it? I wish I could say that everything went wonderfully after that but it didn't. We never felt welcome in this restaurant. Other tables received warm and attentive service but we didn't. The food was very good which salvaged the evening some but our overall experience was not good and we will not return.
Memorable
Name: Mary Anne | Date: January.13.2008 This restaurant took me back to a fantastic place we went as little kids back in the midwest. The aroma when we entered made me feel at home and was a perfect highlight to the meal that followed. I had the lamb ravioli and found it to be a perfect balance between the lamb and marinara sauce. All four of us were pleased with our meals and will definitly return again. Especially if the chef parts with his wedding soup recipe.
Ehhh, don't bother
Name: Chris | Date: December.12.2007 The food was half decent and well overpriced. The restaurant needs an update; while I don't go to places for how they look, but rather the food they serve, this place is outdated and the food is bland and run of the mill. I was hoping for a great meal but my wife and I just got an $80 bill for a sub-par Italian meal. The service was slow, but friendly.
Wow, they were awesome!
Name: Eric | Date: November.16.2007 Im just going to keep this short and simple. This place rocks. The staff all look sharp, and the food is delicious. I will be going back, and I will let all my friends know about how wonderful this place is!
Baci
Name: bob | Date: July.02.2007 My wife and I took my nephew and his new bride to Baci last Saturday night. It was our third visit and as always the food and the service were excellent. We had lots to talk about and the waiter, sensing this, got our drinks and gave us a little time to talk before ordering. He was always close, but never an interference. Everything was fresh and perfectly prepared. I would highly recommend Baci Ristorante!
Absolutely Perfect
Name: Luci | Date: August.25.2006 My husband and I just had dinner at Baci's tonight for the first time. The service was beyond prompt and extremely professional. As soon as we got the bread, I knew we were in for a treat. It was warm and fresh-baked right there in the restaurant. I was pleasantly surprised how quickly our food arrived! Let me highly recommend the veal Osso Busco. The meat is so incredibly tender and sits on a delicious bed of risotto. Every bite melts in your mouth. My husband ordered it and I ate nearly half of his! I had the linguine pescatora (seafood) and it was also divine. The Tirmisu for dessert was delicious. Our waiter checked on us often and refilled our glasses frequently. What a great dining experience, we'll definitely be going back...soon.
Enjoyable to the lat bite.
Name: Angela | Date: March.15.2006 this was my first time at Baci's. My mother and I were heading home from a business meeting, when we spotted this Italian restaurant. We approached the door and thought that they were closed. sadly we started to walk away, to our surprise, a man in a tux with a towl over his arm came to the door and opened it for us. He let us know that they were open, and invited us in. when we entered, we were greeted with smiles and we were plesently surprised with the beautiful atmosphere. We proceded to order, the waiter assisted me with a dicision om my meal, for I was not sure of what I should try. The meal I had was succulant and delicious. It was Prosciutto Tortelloni in a white sauce. It was the best I have ever tried. The service was wonderful, they catered to my mother, who is a vegitarian, and they made us feel comfortable and welcome. And The Desert was delectable. I enjoyd my experience greatly and intend to return again VERY soon.
Excellent
Name: Leticia | Date: December.22.2005 I had dinner in Baci's last night and the service and food were excellent.
Unfair and Untrue
Name: Pat | Date: December.06.2005 The last few negative ratings are unfair and untrue. I have been going to Baci's for over 18 years and have even worked with the D'Amato family from time to time. The food is second to none in San Diego. All of the waiters are professional, courteous and very fast. Fridays, Saturdays and special holidays are always busy, so be patient if you don't call ahead. This italian restaurant is special and will not disappoint with food, service and atmosphere. Telly Tony and Maria Patrick McNamara says hello.
Very disappointed
Name: Diane | Date: October.27.2002 I had heard wonderful things about Baci and was looking forward to our visit. That ended when we walked in the door. After waiting for 5 minutes to be greeted a waiter looked at us, said 4, this way. I had to stop him, let him know we had reservations for 6. He said ok - this way. Throughout the evening he acted as though we were a bother to him. We had to call him back to the table 3 times to ask questions about the menue. We requested separate checks which he said would not be possible. He never asked us if we wanted desert or coffee, just brought us the check. After we left the restaurant, he followed us onto the street and complained about the size of his tip. One person felt so uncomfortable, he gave him additional money. We are accustomed to giving 20% for good service, we left 10% because of his attitude. I can't believe he had the nerve to follow us out onto the street. The food was good, the atmosphere was pleasant but the service was completely lacking!
A Hidden Gem
Name: | Date: August.03.2002 We just moved from Chicago and have been searching for a favorite Italian restaurant, especially one that can make a great veal milanese. We found it and much more at Baci Ristorante. The veal was pounded thin and lightly breaded and crisp. When I asked for the traditional arugula/tomato salad to accompany the dish, the chef was pleased to provide it. The special of the day, succulent grilled shrimp in a delicious lobster sauce over angel hair pasta was a delightful addition to our meal. The lady at the table next to us, an east coast transplant, was equally impressed with her dinner. We plan to become regulars in order to work our way through the menu, although it might be hard not to get the veal milanese each time.
The neighborhood secret...
Name: | Date: July.17.2002 Many of our neighbors are unaware of Baci's, their amazing cuisine and excellent service. We always leave this restaurant extremely happy and well fed. My favorite visit was New Year's Eve (also our anniversary) where the quiet atmosphere was a welcome retreat from the usual party night. We've decided to make this the place for our anniversary celebration for years to come! Cheers!
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Restaurant Info
| Cuisine: | Italian |
|---|---|
| Neighborhood: | Old Town |
| Cost: | 3 |
| Dress Code: | Casual Elegant |
| Tel: | (619) 275-2094 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1979 |
| Cuisine: | Italian |
| Neighborhood: | Old Town |
| Cost: | 3 |
| Dress Code: | Casual Elegant |
| Tel: | (619) 275-2094 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1979 |
Map & Directions
Address: 1955 Morena Blvd., San Diego, CA 92110Menus & Wine List
Business Hours
| Monday |
Lunch: 11:30AM - 2:00PM Dinner: 5:30PM - 10:00PM |
|---|---|
| Tuesday |
Lunch: 11:30AM - 2:00PM Dinner: 5:30PM - 10:00PM |
| Wednesday |
Lunch: 11:30AM - 2:00PM Dinner: 5:30PM - 10:00PM |
| Thursday |
Lunch: 11:30AM - 2:00PM Dinner: 5:30PM - 10:00PM |
| Friday |
Lunch: 11:30AM - 2:00PM Dinner: 5:30PM - 10:00PM |
| Saturday |
Dinner: 5:30PM - 10:00PM |
| Sunday | Closed |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
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Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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