Working at Bavaro’s is not like working for your ordinary restaurant. You don’t just show up, do your part, and go home. You don’t walk into work dreading the day. You don’t despise your co-workers and get upset with everything they do. You won’t ever say that you never see the owner in the restaurant. You won’t feel like your opinion is meaningless.
What will happen is that you will become part of the Bavaro’s family. While it is true Dan has a wife and 5 children, it is also true that his family is constantly growing to include the close to 75 employees across the 3 restaurants. You will become close to your co-workers, sharing a bond that you didn’t know possible from your past work life. You will see Dan constantly running around the restaurant helping out, even sometimes with his kids in tow. If you have ideas to make Bavaro’s better, they will be heard and taken to heart- honestly.
I started at Bavaro’s in September of my senior year of college as a server. Little did I know that when I was getting ready to graduate the next May I would be offered a full time position as Administrative and Marketing Coordinator. I didn’t expect to still be working for Bavaro’s over 2 years later; it was supposed to be a serving job to get me extra cash as a student. I didn’t expect to help open the St. Pete location including driving 30 minutes there and back every day. I didn’t expect to never want to fully leave the company even after getting a 9-5 job at an office (I think Dan cried a little when I broke the news I was leaving in a small capacity). I didn’t expect that on my 26th birthday Dan would invite me to have dinner with his family for “research” and surprise me with a birthday cake, or that his daughter would hand-make me a birthday card saying I was awesome. I didn’t expect to make amazing friends, role models, and father figures that I look up to.
The truth behind Bavaro’s is that it is SO much more than a restaurant. It is SO much more than a pasta sauce company. Bavaro’s is synonymous with family; after all it was the closest thing I had to family in Florida after I moved here. Next time you step in the restaurant, take a look around. Everyone there considers YOU part of the family too.
If you haven't heard about our famous Vodka sauce, then I feel sorry for you.
Creamy, full of flavor, some even call it "crack sauce" because of its addicting powers. Our Vodka sauce is home-made from a super secret recipe, and one of the only sauces not available by the jar-its that exclusive!
Some people come into the restaurant and order Penne alla Vodka and lick the bowl clean. Others just order a side of Vodka to dip their pizza crust in. No matter your style, Vodka sauce goes with anything and everything. No judgement from us, we tend to heat up some sauce and dip our delicious bread into it for a quick snack!
Whether you're a die hard fan or a first timer, we know that just one tiny taste will leave your mouth watering and craving more!
The secret to our delicious pizza dough, pasta, and bread lies in the ingredients, starting with the flour. Double Zero (Tipo 00) Italian Flour is finely milled providing just the right balance of gluten and protein. Sorry folks, definitely not gluten free but it sure does make a great pizza.
We don’t use just any brand of Tipo 00 either, we use the Bavaro Brand. Our flour is a hand selected blend grown in the rich soils of Campania, Italy then milled to perfection in Napoli, Italy. We know that every bag we bring into our restaurant is the best possible flour imported from Italy.
If you are wanting to experiment on your own and make pizza or pasta at home, be sure to ask for some of the Bavaro flour to ensure your pizza is (almost) as authentic as ours.
The history behind the ever popular Margherita Pizza dates back to the 1800's when Queen Margherita toured around her country of Italy. The Queen spent time meeting different people and eating different food, including pizza. One day she asked Chef Raffaele Esposito to create her a special pizza to try, and he did just that. To show the Queen how much he honored and respected her, he created a pizza with all the colors of the Italian flag. White mozzarella cheese, red tomatoes, and green basil leaves topped the pizza. This pizza soon became one of her favorite meals and, of course, the staple pizza in Italy. Thanks Queen Margherita for tantalizing our taste buds!
In November we were fortunate enough to take part in contributing to the new cookbook 'Food + Art' by Toni Lydecker and The Museum of Fine Arts, St. Pete. Sharing our passion with others is what keeps our momentum going. Foodies, chefs, and everyone in between should check out this cookbook filled with recipes from the finest kitchens. Be sure to grab a copy and turn to page 194 for our Panna Cotta recipe!