First visit to BoccaLupo, in the former Sauced (Ria’s) location on Edgewood, which is helmed by Bruce Logue who opened La Pietra Cucina, back when it was good.
He makes pasta. I ate some. And photographed.
I had a ravioli style deal with mushrooms and young (not as bitter) rapini. Nice and light.
Tomatoes and fregola and capers and okra and olives comprise a vibrant Sicilian style sauce with calamari.
If you ate at La Pietra you remember this dish. As good as ever. Ricotta, soft flat bread, tender prosciutto…it’s great.
Bucatini, red onion, smoked bacon, parsley…it’s basically all’amatriciana but they didn’t call it that, which perhaps is out of respect for the fact that they used bacon instead of jowl (guanciale), which is more traditional. If so, mad respect. It was close. The sauce and onions were texturally spot-on. The special, hollowed pasta, a touch overcooked. Very, very much like the Batali recipe I’ve attempted to recreate a bunch of times. I like more flat leaf parsley on mine though.