Andrea Maunder and Mike Barsky opened Bacalao in 2007 calling it Bacalao Nouvelle Newfoundland Cuisine—an innovative interpretation of Newfoundland cuisine. Aside from being a successful restaurant that stays as true to local as possible, offering a fresh new take on traditional Newfoundland food, Bacalao paved the way for all the chefs that have followed suit with their own takes on our local cuisine. Bacalao started the whole idea of Newfoundland food as a cuisine type starting with name Bacalao—meaning salt cod—as a nod to the very food that built our province. The cod used at Bacalao is from Fogo Island and is cod pot cod. Using live traps opposed to nets—the first step in a successful sustainable cod fishery—ensures delivering a superior product. Chef Barsky and Andrea work as a team to develop the menus that he and his team produce, while Andrea and her mother make all of the desserts from family recipes. While Bacalao offers an extensive and well-planned international wine list, the focus is on locally produced, wines, beers, and spirits.
Hours Open: Tuesday to Friday lunch and dinner, Saturday and Sunday brunch and dinner
Seasons Open: Year-round
$$ - $11 to $30
Bacalao is an inviting place for families as well as business clientele. While there is no "kids menu", the kitchen and staff are very accommodating.
Accessibility Notes: As this is an old house converted into a restaurant, there is limited wheelchair accessability.
Bacalao is very conscious of recycling, using recycled materials and using items with little or no packaging. A composting program is planned for the kitchen waste.
Andrea and Mike are a husband and wife team who, together with Andrea's mother, operate Bacalao as a family, encouraging the staff to become members of that family. They moved back to Newfoundland and opened their dream in 2007 and have been embraced by the local community as a place that offers honest, thoughtful food that is reminiscent of home-cooking and comfort food, that has been elevated to the next level.