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Bar Aperitivo
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Bar Aperitivo is an animated, gorgeous slice of Italy in the heart of Yorkville. A spot inspired by Venice’s cicchetti bars, it serves wine, cocktails, stellar snacks, and a serious dose of dolce far niente, in equal measure.
There is absolutely nothing wrong with popping into Bar Aperitivo for a half glass of wine (“to just wet the beak,” as owner David Rocco says) a small snack and a chat. In fact, with its breezy all-day menu, its no-reservations policy, and its palpable lack of pretense, it’s a spot you can approach however you sit fit. Unless, that is, you want a cappuccino.
“We only serve espresso,” laughs Rocco, saying that the decision was a deliberate one meant to reinforce that fact that Bar Aperitivo is “a wine bar and a cocktail bar more than a coffee bar.”
If it’s lattes you’re looking for, move on. If, however, you’re peckish, thirsty, or in the mood for a little community, Bar Aperitivo is just the spot.
“We can’t be all things to all people,” explains Rocco, of the bar he opened during Covid that recently underwent a two-month long mini-reno. Not all things, perhaps, but what it can be is a place of substance, light-hearted chatter, and welcome.
“In Italy,” he adds, “bars are very democratic. In Florence, you always see the aristocrat and the street sweeper literally having a glass of wine and a sandwich together. There’s this democracy of eating together.”
With its tempting cocktails, all-Italian wine menu and snacky, schiacciata-heavy food menu (which was created alongside head chef Eric Seto), the bar seems to have reached its full potential.
“[The renovation] allowed us to take a step back and think of the relaunch. And we’re so excited because everyone who tries it is wowed,” gushes Rocco.
And it’s not just braggadocio. With quality and detail at the core of every decision, Bar Aperitivo feels like something transported from Italy’s quaintest, most Insta-worthy streets.
Post-reno, the decor at Bar Aperitivo is largely the same, save for a mural of Rocco family pictures and a centrally-located shrine to Naples’ patron saint of soccer, Diego Maradona. Cozy and chic, the space is filled with bottles, marble and cute nods to Rocco’s career and various passions. For those keeping track, soccer, it seems, comes close on the heels of family and Italy.
It’s this enthusiasm for Italy — for its restaurants, ingredients, mindset, and more — that guides the team at Bar Aperitivo. “This water,” raves Rocco of the Ferrarelle on the table, “this is from Naples. Sparkling at the source.”
Beyond water, the team also brings in Select Aperitivo, nitrate-free Rovagnati salumi, and countless other made-in-Italy items. “I brought in friends and partners who are dear to me. The best compliment I get, is when people come from Italy and say, ‘Wow, this is the real deal.’”
In chef Seto, Rocco has found a kindred soul; a culinary technician with a deep respect for letting ingredients shine. It doesn’t hurt that, thanks to an intricate family tree, this is also the food that Seto grew up on.
“I’m not trying to reinvent Italian food, just make it properly,” says Seto, adding that his goal is to make dishes that aren’t just great, but the best.
“It’s a very collaborative menu,” adds Rocco. “We’re so much on the same page. There’s this Italian philosophy of respecting each individual ingredient. There’s almost a dance.”
“Every single detail matters,” echoes Seto. “There are layers of flavour. We want people to taste every element. There’s no point for me to bring over Rovagnati salumi if I’m going to cover the flavour.”
Built on house-made schiacciata bread, which is delicate and thin with an audible crunch, the menu’s newest additions boast dignified layers of tasty ingredients. With subtle prosciutto cotto al tartufo, house truffle crema, stracciatella cheese and arugula, the Firenze could turn truffle-haters into ardent fans. Dotted with Italian truffles, the meat has zero whiff of the musty perfume found in chemically-derived truffle wannabes.
“We don’t use any truffle essence or oil,” assures Rocco. “In Italy they arrest you for that,” he says, half-jokingly.
In the Bologna, mortadella al pistacchio, stracciatella, pistachios and semi-dried tomatoes join forces in a satisfying option that’s meaty and creamy, with jolting pops of flavour.
A sandwich so full of flavour it thrives without meat, the Roma is a smoky, sweet and tangy combo of grilled zucchini, roasted peppers, stracciatella and robust romesco sauce.
“Chef was so vigilant about ingredients,” adds Rocco. “We make the cremas, the sauces, everything here. We want our own flavour profile. You can’t buy this anywhere else.”
Beyond sandwiches, the menu offers a range of small plates later in the day. Superlatively sweet, Pomodori Confit are tomatoes posing as candy. Served with bold extra virgin olive oil and punchy olives, the dish hits every flavour corner of your tongue, and wows due to its perceived simplicity.
Ideal for sharing over rounds of drinks, Burrata with salsa verde, Polpo with romesco, and Speducci di D’Agnello can easily be combined to make a meal. Each is fresh and bright, special yet not overly rich or cloying.
As for those drinks? Rocco’s choice would be a Select Spritz, a drink that “almost feels more mature,” he says. “Like a cross between Campari and Aperol.” Of course, a Classic Negroni or Aperol Spritz is also always acceptable.
A must-visit you might spy on your way in, the Dolce Vita gelato cart is populated with an assortment of glorious flavours. Made fresh on-site, each, from vanilla amarena cherry and mango sorbet to chocolate raspberry and pistachio, is reason enough to become a Bar Aperitivo regular.
Whether you have half an hour or half the day uncharted, Bar Aperitivo rewards spontaneity with its range of vitalizing sips and snacks. Go with the flow, make a few friends, and order as much as you can. At Bar Aperitivo, there's no room for regrets.
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