In the spring of 2019, after over a decade of being one of New York City’s top rated Italian restaurants, Bocca underwent astonishing renovations. The transformed space is bright and modern, marked by indigo blue leather banquettes, Italian marble countertops, industrial-chic lighting, and a one of a kind painting by Italian artist Flavio Bragaloni.
The team also expanded and upgraded the bar area to make room for additional seats, with a new and imaginative cocktail menu that seamlessly complements the all-Italian wine list seldom found anywhere else.
Executive chef James Corona and owner Alessandro Peluso, take a minimalist approach to the menu, respecting the intrinsic natural flavors of premiere local and Italian-imported products, while showcasing the high-quality of each seasonal ingredient.
In addition to iconic Roman classics such as the tonnarelli cacio e pepe, pappardelle al ragu di agnello, and homemade pastas, Bocca added just on time for spring-summer dishes to the menu, using the freshest produce from the Green Market at Union Square. Indulge your culinary senses with the spice-rubbed lamb carpaccio topped with crispy sugar snap-peas and zesty pecorino Romano, or enjoy a rustic Italian flat bread, bursting with rich and flavorful toppings. For meat eaters and perfect for sharing, the Bistecca Fiorentina, a 36 oz, 100% all natural, premium Creekstone Farms T-bone steak, is so succulent it has become an instant hit. The all-Italian wine list features a broad selection of wines carefully selected to include wines made from indigenous grapes from Italy that are not mainstream. You’ll always find something different that you may not have discovered before on the wine list.