Happy Thanksgiving from Bocca Di Bacco!


Happy Thanksgiving! Here at Bocca Di Bacco, we pride ourselves in our family style approach and are so happy to be sharing this special holiday of thanks with all of you. We have our prix-fixe menu ready to go and hope you all enjoy it as much as we do. We are thankful for each and every one of you and wish you all a very Happy Thanksgiving!

-The Bocca Di Bacco Family


Thanksgiving Decorating

Thanksgiving is fast-approaching and I’ve been brainstorming on how to decorate my Thanksgiving table in a way that’s simple, chic, yet still festive. Here are a few tablescape ideas I think will take your holiday decor to the next level and bring in the spirit of the holidays.


Reflecting the warm colors of the season like reds, oranges, and yellows always get me in the Thanksgiving spirit! You can use these colors in the linens on the table and don’t be afraid to mix and match! Rustic tables are my favorite. For example, really simple glassware, a wooden table without a tablecloth and using herbs as a garland runner is just stunning. Not only does it look gorgeous, it brings in the smell of fall with the rosemary, sage, lavender and thyme bunches.


Another great way to incorporate the season into your table decor is to take advantage of the fall foliage and its harvest. Placing fallen autumn leaves of all colors up and down the table, as well as a scattering of cranberries for a pop of color gives your table a nice warming and traditional feel.


Replacing traditional candle votive holders with hollowed out pumpkins is another creative and festive way to incorporate the season into your tablescape. Highlight those squash and pumpkins!


Also, I always think making a photo collage with pictures of dinner guests is a nice conversation starters as well as great way to show your appreciation of them. Placecards made with a rosemary sprig is a cute idea I found. Placing bread on the center of each guest’s plate with the menu written atop is another great idea to reward your guests and very Italian if I may say so myself!


For more decor ideas that I love, check out Bocca Di Bacco’s Decor Inspirations board on Pinterest!


Happy Thanksgiving!

-Chef K

Risotto Alla Primavera


It’s recipe time once again! This week I wanted to share with you all how I make a great staple dish to have in your Rolodex of recipes: Risotto Alla Primavera. Not only is it a total crowd-pleaser, it’s full of delicious veggies so you can feel good about eating it too!

Here’s how I prepare the Risotto Alla Primavera…

Ingredients for 4 people:

1 quart chicken stock

1½ cups Arborio rice

1 cup of diced zucchini

1 cup of asparagus cut in ½ inch slices

½ cup of string beans cut in ½ inch slices

½ cup of bottom mushroom diced

½ cup of diced leeks

½ cup of finally chopped onions

4 baby artichoke diced

½ cup of olive oil

½ cup of butter

6 basil leaf finally slice

1 cup of fresh grated Parmesan cheese

Heat the saucepan with a rice and stir with a wooden spoon to coat the rice well. Turn the heat to medium high, add about ½ cup of simmering stock, and keep the mixture boiling, stirring constantly and waiting until each portion is absorbed before adding the next.  After 5 minutes add the primavera vegetables and continue to stirring until the rice is creamy and tender on the outside. This will take at least 20 minutes .

Remove the pan from the heat and vigorously stir in the butter , olive oil and Parmesan. This stirring will make the risotto even creamier.  Taste and season with salt and pepper.  Make sure the consistency is soft, if not add more stock.

What’s your go-to staple dish?

-Chef K

Mouth of the WIne God!

Exciting news! Bocca Di Bacco will soon be serving our OWN red wine! Our Montepulciano d’Abruzzo is from the east-central region of Italy called Abruzzo. It will be a dry, flavorful red with soft tannins. Bocca di Bacco in Italian means “mouth of the wine god,” so it’s only fitting that we have our very own wine!


With our new wine debuting, I thought it would be a great time to give you some tips on which wines I suggest that pair best with some of my favorite Bocca di Bacco menu items. For our oven roasted Salmone Bocca Di Bacco, I enjoy a crisp, dry Sauvignon Blanc like our Dorigo 2011 to cut through the buttery fish and caramelized onions. When pairing with chicken, like our Pollo Al Rosmarino, most people choose a white like a chardonnay. However, you can also choose a juicy red like a pinot noir or zinfandel. I find that the fruity red adds a burst of berry acidity and complements the chicken’s delicate flavor. When it comes to steak and other bold meats, like our Tagliata Al Tagliere, I recommend a strong Cabernet or Syrah. These full-bodied wines have tannins that can stand up to the fatty, bold flavored angus skirt steak while still giving you their fruity undertones.

For dessert, I actually suggest serving brandy If you haven’t tried it before, I highly recommend changing up your usual port. Here you can see one of our dessert brandy options at our Chelsea bar. Smooth and sweet, they add just the right finish. 😉


Not only are we debuting our very own wine, but we are also holding a fabulous contest for its label design! So, if you or someone you know is interested in having their design on our wine label and win a $500 NYCRG gift card, you can find out more contest information here!

Good luck!

-Chef K