Bar Roma Launches New Fall Menu

Bar Roma has launched a new dinner menu for the fall season. Located in Andersonville at the corner of Clark and Carmen, the neighborhood Italian restaurant showcases Roman cuisine and specialty meatballs.

Highlights from Executive Chef Fred Ramos' menu include: Liuzzi Burrata (Italian buffalo milk mozzarella, cranberry pear mostarda, prosciutto, wood-grilled bread); Verdura Polpette ("impossible" meatballs, spinach and mushroom pomodoro); Gnocchi di Patate (hand rolled potato gnocchi, scallops, wild mushrooms, truffle sauce); Tortellini di Zucca (hand rolled butternut squash tortellini, wood-grilled Italian sausage, sage butter); Cioppino (Mediterranean sea bass, shrimp, scallops, mussels, potatoes, tomato, white wine broth); and Risotto ai Funghi (slowly simmered carnaroli rice, roasted wild mushrooms).

In addition to the extensive list of pan-Italian wine, local craft brews and signature cocktails, beverage director Devin Colloton has added three new libations to the fall menu: Lion's Tail (Benchmark bourbon, allspice, lime); Cyn Cyn (City of London gin, Carpano Antica, Cynar); and Pranzo Italiano (Pike & Clark vodka, Cocchi Americano, lemon).