Baccano Restaurante and Lounge

Specialties

Italian Cuisine

Baccano Restaurant and Lounge is an ode to a simpler time and place. We’re taking the guess work out of enjoying a meal, keeping it easy with a our menu comprised of only the best and freshest local ingredients.

Food is best enjoyed with wine, or if you prefer, our cocktails are classics, with a strong leaning to Italy’s love affair with Prosecco and Campari.

Ambience is always the trick. We think we’ve struck the right chord with a warm and welcoming interior featuring handmade European tiles, distressed mirrors, alabaster, marble and dark woods. We’re inviting you to linger, call a friend to come over for another round and join you for dinner. Everyone is welcome.

But don’t just read about Baccano, to understand what we’re talking about, join us.

History

Established in 2015.

Baccano Restaurante and Lounge is now open.

Partners Carl Kumpera and Darrell Hannibal are excited to announce that we have teamed together with Shayne May as our General Manager and his daughter Malia May as our Bar Manager.

They bring with them a great team of experienced servers to the restaurant, along with an exciting new Chef, Zach Steele who brings with him 3 years of experience at the Four Seasons Hotel.

We also have an exciting new menu, extensive wine list, new cocktail list created by Philip Elliott and Malia May and a new dessert menu designed by our new Pastry Chef Alise Scott.

Our wine list was created and crafted by our Sommelier Philip Elliott, who brings with him a vast knowledge of the wine industry.

You will also be excited to see the new look of the interior, as we have added more warmth and character solely for our clients benefit.

Shayne’s many years in the restaurant industry along side his team will not disappoint you!

Meet the Manager

Shayne M.

Manager

— Shayne brings over 25 years experience of running, operating and ownership in the restaurant/​hospitality business. His vast knowledge and understanding of what makes an establishment successful stems in part from a 18 year run with Rossini’s Pasta Palazzo & Jazz Club along with several years as a consultant where he was hired to come in to turn around struggling restaurants and clubs within the lower mainland. Putting effective policies in place, cost cutting and marketing were key ways in which he assisted businesses to increase revenues. Shayne has long established and strong relationships with food, wine and liquor suppliers. Shayne offers an effective, positive inspirational management and leadership style with focus on front of the house… cultivating and training energetic, motivated service staff. This goes hand in hand with being able to draw and create a loyal, regular client base. Shayne deals in a very «hands on» approach to the day to day operations a