Friday, December 24, 2010

Put some Bocca in yo mouth

Attempted to go to Maialino for dinner, but weren't too excited about the extremely long wait, so did a quick search on the old iPhone for nearby Italian and found Bocca.

We started out with a selection of Prosciutto and two Formaggi (Pecorino Toscano and Rocca).

I was very tempted to get the Tonnarelli Cacio e Pepe since apparently watching them make your pasta in a big cheese wheel tableside is a site to behold, but was finally seduced by the Malfatti ai frutti di mare con pinoli e uvetta (House made “badly cut” pasta tossed mussels, crab meat, octopus, shrimp, pine nuts and raisins in a light spicy tomato sauce).

The Mr ordered the Fusilli alla norcina (Imported Garofalo spiral pasta with sweet sausage, touch of cream and grated imported smoked buffalo mozzarella).

Our dining companion, my dad, ordered the Fettuccine alla bolognese di cinghiale e ricotta salata (House made fettuccine tossed wild boar “bolognese” and ricotta salata).

Bocca is the perfect example of a restaurant that would be the hit of a smaller city, but in the great NYC just kind of blends in as 'average'. Food was great, although the service was a bit European. We didn't mind because we wanted a nice relaxed meal to chat, so it worked perfectly, but something I would be looking out for if I went back.

Bocca on Urbanspoon

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