Carol Deptolla - Top 30 Restaurants 2012
Milwaukee Journal Sentinel, September 2012
In shades of ivory, the Bartolotta group's Bacchus dining room makes an elegant setting for romance or business (you'll see both here). Diners who prefer sharing small plates to committing to an entrée will find an expanded list, such as a contemporary spin on cabbage rolls (handsome savoy cabbage leaves filled with pulled pork).
Among entrées from the kitchen led by executive chef Adam Siegel and chef de cuisine Nicholas Wirth, guests can choose dishes such as the homey but perfectly executed roast chicken, or lamb two ways, medallions of tender shoulder and sliced loin. Careful service and a 900-bottle wine list make this a choice spot for celebrations.