Choose Between Two Options
- $39 for $70 toward food and drink
- $65 for $120 toward food and drink
Believers in the maxim "go big or go home" will surely appreciate Bocca's tonnarelli cacio e pepe. It sounds like a simple enough dish—house-made noodles tossed with pecorino cheese and cracked black pepper—but when it arrives from the kitchen, its true majesty is revealed: it's served in the hollowed out center of a giant wheel of cheese.
The dish's plating—or more accurately, its cheese-wheeling—is just one of many things worth getting excited about at this Italian eatery. Others include:
The chef's philosophy
Chef James Corona is a fan of both local produce from the Union Square Green Market and Italian imports. He's picky with his imported delicacies, though, using only ones adorned with a DOP seal. (That means they were made in Italy, in accordance with long-standing tradition.)
The dining room
Diners sit upon tufted leather booths in the hardwood-floored space, where the walls are studded with Italian movie posters. The lighting just might be the best part, though, suffusing every meal with a golden glow.
The food that isn't served in a cheese wheel
Bocca's other Italian plates may not be as physically imposing, but they're just as sumptuous, ranging from roasted bone marrow with white anchovies to slow-roasted porchetta, served over sautéed broccoli rabe. Of course, like any Italian restaurant worth its weight in cheese wheels, Bocca boasts a lengthy Italian wine list in addition to a menu of inspired cocktails ranging from a cool basil gimlet to a fiery concoction of house-infused chili tequila and crème de cassis.