July 01, 2014 Slideshows

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Bocci Bar Serves Italian Small-Plates in Clayton 

The new Bocci Wine Bar lacks a cohesive identity. Unlike its sister restaurant that oozes Catalan character, Bocci Bar doesn’t seem to know what it wants to be. On the one hand, it’s a wine bar, with fancy temperature-control systems and a comprehensive selection of wines by the glass to encourage tastings. Then again, it takes on some of the character of a pop-up with a monthly theme based around a particular country (on one of my visits it was Argentina; on the other, France). As such, Bocci serves a core menu that changes regularly, but it also has a secondary menu based on the theme month. If all of this sounds confusing, it is.

Keep reading: Cheryl Baehr's review of Bocci Bar.

Photos by Jennifer Silverberg for the Riverfront Times.
Burrata caprese is roasted stone tomatoes, honey balsamic, olive oil and basil.
Rain Crow Ranch beef sliders.
Bocci's flight of chilled soups includes vichyssoise, gazpacho, and watermelon and mint.
Outside Bocci Bar.
Rain Crow Ranch beef sliders.
Bocci Bar's dining room.
Bocci's pastrami smoked salmon.
Burrata caprese is roasted stone tomatoes, honey balsamic, olive oil and basil.
Bocci Bar's dining room.
The Black Forest ham sandwich comes topped with grain mustard, gruyere cheese and is served on a pretzel croissant.
Bocci Bar's dining room.
Bocci's flight of chilled soups includes vichyssoise, gazpacho, and watermelon and mint.
The bar at Bocci Bar.
Bocci's pastrami smoked salmon.
Bouillabaisse comes stocked with shrimp, halibut, mussels and clams.
Executive chef Neil Al-Kobri prepares a caprese salad.
Flourless Chocolate Cake - peanut butter ice cream, bruleed banana.
Outside Bocci Bar.
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Burrata caprese is roasted stone tomatoes, honey balsamic, olive oil and basil.
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