This week, Ian Froeb visits contemporary Clayton eatery, the Bocci Bar which opened in April. Jennifer Silverberg took these photos of the restaurant and its cuisine. Be sure to check out Ian's review.
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Jennifer Silverberg
In the dining room of Clayton's Bocci Bar.
Jennifer Silverberg
Matthew Fazio, Head Chef at Bocci Bar.
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Jennifer Silverberg
Sous Chef Brett Newman stirring the buerre blanc.
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Jennifer Silverberg
In the dining room of Clayton's Bocci Bar.
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Jennifer Silverberg
Prepping for dinner service.
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Jennifer Silverberg
Head Chef Matthew Fazio at work in Bocci Bar's kitchen.
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Jennifer Silverberg
Spaghetti Carbonara with pancetta, Swiss chard, crimini mushroom, parmesan and farm eggs.
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Jennifer Silverberg
The halibut, braised in white wine with baby vegetables.
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Jennifer Silverberg
Roasted-artichoke flatbread with portabella mushrooms, spinach and Camembert cheese.
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Jennifer Silverberg
Roasted-artichoke flatbread with portabella mushrooms, spinach and Camembert cheese.
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Jennifer Silverberg
The lobster BLT with lobster meat, apple wood-smoked bacon, tomato, creme fraiche and arugula.
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Jennifer Silverberg
Spinach and arugula salad with figs, gorgonzola dolce, candied walnuts and sweet fennel vinaigrette.
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Jennifer Silverberg
Mascarpone cheesecake with a biscotti crust and fresh balsamic strawberries.
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Jennifer Silverberg
Wild mushroom risotto with mascarpone, parmesan cheese and herbs finished with truffle oil.
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Jennifer Silverberg
Wild mushroom risotto with mascarpone, parmesan and herbs finished with truffle oil.
