Bácaro's Braised Pheasant Agnolotti

February 2010
Even if you're the sharing type, an order of Bácaro Venetian Taverna's braised pheasant agnolotti will make you a miser. Blame the delicate folds of handmade pasta, the fork-tender meat, or the silky ricotta-and-fontina cream sauce, accented with brown butter and sage. Or, blame chef-owner Anthony Justice and executive chef Fabio Flagiello for drawing inspiration from Italy's Veneto region. Pair the comforting flavors of this "primi" with a glass of Masi Valpolicella (a Veneto specialty), and revel in your selfishness. Bonus: Stretch your dining dollars even further with Bácaro's Monday-night menu, where $16 buys a three-course meal. 921 Pearl St., Boulder, 303-444-4888