Cuisine:

• Italian
• Regional

Bocca di Lupo Description:
Chef Jacob Kenedy comes from the noted Moro (British chef, Spanish restaurant, why not?), as does the manager and some of the waitstaff. Then there's the delightful venue. A long marble bar seats 20 and faces the action in the kitchen; a small dining room is lit by a large chandelier with plain wooden tables and art on the walls depicting suitable veggies. The regional menu takes you from northern to southern Italy; you can choose standard size dishes, but with the whole of the country on a plate as it were, the best deal is to share a number of starter-size options. Perhaps a tuna tartare with orange zest and capers from Sicily, a Venetian fritto di mare and fried artichokes and veal sweetbreads from Rome. Side dishes might include broccoli from Rome served chilled with parsley and Parmesan. The ambitious and unusual dessert menu includes Sanguinaccio---a sweet pâté of pig's blood and chocolate with sourdough bread, or a more conventional burnt almond granita accompanied by a bitter chocolate sorbet. The Italian wine list is as generous and as pleasing as the main menu and offers a good range of wines by the glass as well. Service is charming; prices are extremely fair.


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