A press release announced today that the Venetian-style bacaro at 569 Columbus Ave. will have a 14-seat bar "with plenty of standing room around the cicchetti station, as one would find in Bácari across Venice." The restaurant, the first joint ownership venture from Salty Pig executive chef Kevin O'Donnell and chef de cuisine Michael Lombardi, is modeled after a traditional style of casual, Italian bar. Venetian bacari serve cicchetti — small plates and bar snacks — as well as house-made pastas, risotto, and polenta.
In addition to SRV's bar area, there will be a 44-seat dining room and a 50-seat private dining room, separated by exposed brick and also movable dividers, so it can seat nearly 100 when the private room isn't reserved. The space will also be available for full buy-outs, the press release notes. There will also be a courtyard and an outdoor patio.
The Coda Group has set up a Facebook page for SRV, so future guests can follow along with its progress this summer.