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  • Bacaro is often spectacular. Outside of Daniel, in New York City, I don't think I've had food this subtle, refined and exquisite anywhere else - something I don't say lightly, as I am well aware I'm talking about a restaurant in Champaign, Illinois. Yet, we have such a restaurant and it's a shame we don't trumpet it more. The pros: The service. The staff is exceptionally well-trained, smooth, and (almost) flawless. The dishes. Creative, never boring, always executed well. And also always worth it. The attitude. Everyone at Bacaro takes operating a restaurant seriously. Bacaro is professional to the core, and proud of it. So, seats aren't ripped, napkins aren't fraying at the edges (even slightly), dirt hasn't built up in corners, the decor isn't allowed to grow stale, the food never leaves the kitchen unless it's up to very high standard. The Chef buys locally - and has for a long time. The decor. Modern, it's visually interesting without feeling "cold." Love the bathrooms and the cloth towels. Location. Downtown Champaign is always fun. Their tasting menus. Spring for it and try one. They can be food revelations. The cons: A lot of people in C-U are unnerved by Bacaro. I've had friends and co-workers describe it as "too fancy," "too elite," "too cool" for them (I disagree, but what can you do with someone's insecurities?) That dismissal shows up in other reviews here, too. The dishes. Sometimes all that creativity is just too much. Even though they're really, really good, it's sometimes hard to get geared up for appetizers like "fried watermelon" and "popcorn with truffle oil."
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