Earlier this year Maria and Bill Loveday took ownership of The Devine Affair Restaurant and Wine Bar, a hidden gem nestled in the heart of Memorial in operation for over eight years. They have recently converted the restaurant to their brand, Bacaro Kitchen & Wine Bar, keeping Dane George as Executive Chef and General Manager, and are integrating improvements to attract the local community to come wine and dine at the restaurant or stop in to pick up meals to take home on busy days. Bacaro is a cozy place with a separate area perfect for business and social parties of up to 20 people. Embracing the local neighborhoods, they have captured the warm and friendly nature of the bacari in Venice, where locals stop in for a glass or two of wine, cicchetti (small plates), and freshly made meals.
We had a chance to meet with Bill to discuss the transition to Bacaro Kitchen & Wine Bar.
Is this the first restaurant you’ve owned?
Unlike Chef Dane, who started learning how to cook from his Sicilian grandmother at an early age, I joined the hospitality business at 22 as a captain in a dinner theater in southern California. I have managed restaurants and private clubs for most of my adult life, and we decided it was time to create our own brand that we can own and grow with all of our family involved.
What are some of the favorite menu items at Bacaro Kitchen & Wine Bar?
We have kept a number of Chef Dane’s dishes, such as Gulf Shrimp & Diver Scallop Scampi, Pappardelle Bolognese, Chicken Piccata and Eggplant Parmesan—favorite dishes to have at the restaurant or as takeaway. Our bar menu adds a variety of cicchetti and new Mediterranean dishes, like grilled octopus and crudos of the freshest fish.
In addition to regular dining, do you offer any events or special programs at Bacaro Kitchen & Wine Bar?
We offer Sunday Brunch from 10:30 am – 3:00 pm with wine specials, and live music by a talented Latin guitarist. We have a bar menu and wine/beer specials for happy hour 3:00 pm – 6:00 pm daily and 9:30 pm – 11:00 pm Friday and Saturday nights. Wednesday evenings, we always have a couple of bottles open to pour samples of new wines. We also have monthly sit-down wine tastings and regular wine dinners featuring specific wineries or themes.
Are there any interesting future plans for Bacaro Kitchen & Wine Bar?
Currently, we are focused on replacing equipment to improve operations and adding adjustable wall siding to acclimatize our patio space to the weather. A grand opening celebration is planned after summer to kick off the busy fall season. We plan to bring the Bacaro concept to Katy and other neighborhoods in West Houston.
