First-time guests to Baci Bistro might think that co-owner Bill Duval is psychic. On any given night, he greets visitors at the door, addressing most by name. His friendliness is hardly supernatural, though—it's a shared habit between himself and his wait staff: remembering the names of returning guests. Some of the servers have even been stocking their mental rolodexes since the bistro first opened in 1997, when designers first planted the red, puckering-lips logo around the foliage-flanked interior.
Along with the warmth of its employees, Baci Bistro's signature element is freshness. Executive chef and co-owner Reza Azeri stands by the appetizing simplicity of made-to-order meals, prepping sauces that harmonize with pastas instead of masking their flavor. Ravioli remains the house specialty, whether it's stuffed with lobster or the surprise ingredient of the day, and meat entrees decorate veal, pork, chicken, and fish with vegetables and wine sauces. The menu also allows children to mix and match their choices of sauces and noodles rather than forcing them to eat like adults, who enjoy wine sauces and wipe their mouths with business cards.