In late-October, Bocca Di Bacco, the beloved neighborhood Italian restaurant in New York’s Hell’s Kitchen and Theater District, will open a third location in a historic landmark building in Chelsea. Executive Chef Kristin Sollenne will showcase her fresh approach to Italian cuisine in a stylish, vibrant, and contemporary setting, offering a modern twist on classic dishes from all over Italy and a selection of seasonal house-made pastas. At the bar, a diverse list of over 300 Italian wines will be offered as well as exciting cocktails shaken and stirred with fresh herbs, spices, and sweet and savory ingredients. The restaurant will be open for dinner daily and brunch on the weekends.
“Bocca Di Bacco is adored by locals in Hell’s Kitchen because we offer something different,” says Chef Sollenne. “We have old-school favorites like classic spaghetti and meatballs in tomato sauce, but, we’re adventurous, too. We’re having fun coming up with our seasonally inspired pastas that will incorporate ingredients like eggplant and chestnuts right into the dough.”
Chef Sollenne, a native Californian who has a degree in nutrition, began cooking healthy Italian cuisine for her parents at home, helping them achieve their personal weight loss goals. Her philosophy is simple—take colorful, robust ingredients and enhance their natural textures and essences to create fresh food bursting with flavor. The menu offers a balance of light and wholesome dishes along with hearty selections that showcase light and aromatic oils such as truffle and extra virgin olive oil in place of butter and cream in dishes like Mediterranean Mussels with Garlic and White Wine and Grilled Angus Sirloin Steak with Roasted Potatoes and Barolo Reduction.
At Bocca Di Bacco Chelsea, diners can mix and match house-made pasta like Fettuccine, Gnocchi, Tortellini, and Garganelli with a menu of different sauces. Fresh Antipasti, Assaggio, Insalate, and Secondi round out the menu menu, with signature dishes such as:
Bresaola e Pere
Arugula, Imported Bresaola, Bosc Pear, Parmesan Cheese, Balsamic Vinaigrette
Herb Grilled Octopus, Celery, Red Potato Salad
Quail and Polenta
Braised Quail on Grilled Polenta with Balsamic Reduction
Cavatelli di Grano Arso
Burnt Wheat Cavatelli, Italian Sausage, Chanterelle Mushrooms
Dentice con le Cozze e le Vongole
Pan-seared Red Snapper with Mussels, Clams, White Wine, and Saffron
Sommelier John Semchyshyn has compiled a detailed wine list at Bocca Di Bacco that will take guests on a multi-sensory journey from Piedmont to Sicily with varieties such as Pigato, Verdicchio, Barbera, and Tuscany’s pride, Sangiovese. Behind the expansive white marble bar, three wine cuvenees keep bottles of wine offered by-the-glass in a temperature controlled environment. Guests can also enjoy classic cocktails including:
Uva e Fico
Figenza Fig Vodka, Grape Juice, Rose Wine with Dried Fig and Grapes
Morso di Bacco
Tanteo Jalapeño Tequila, Triple Sec, Passion Fruit Purée with a Paprika Salt Rim and Red Peppers
Fior di Zaffiro
Bombay Sapphire, Elder-Flower Liquor, Club Soda, Lime with Fresh Mint
In Bocca Di Bacco’s romantic setting, the black and white color palate is enhanced by a grey, black, and red textured wall paper, which adorns the ceiling in the dining room. Exposed brick meets an eye-catching black leather wall, as chesterfield sofas line the room. In the front bar area, mahogany French doors open to the street, creating an energetic atmosphere and bringing the excitement of Chelsea’s vibrant neighborhood into the restaurant. Downstairs, a private dining room can accommodate private events for up to 50 guests.