BoccaLupo

Finally, he got his own crib to call his own. No more working for the man. Now you can work for the pouch. I was excited about the opening of this place since this town lacks Italian cuisine with any substance (ok maybe there's one or two that are decent). Unless you're cooking ghetto Eyetalian at home, using box pasta at a resto charging upwards of $20-something is as Italian as Michael Douglas is Liberace. Luckily, we all know Bruce Logue has the skills to pay the bills and I expect nothing less than housemade everything. So, he's got 2 types of pastas, fresh and extruded... Ooo, sounds kinky. The 20-yolk tagliatelle is one of those tales of excess that does not come from a box.

The space is just right for the size of the resto he envisions or should take on, anymore tables will result in shitty quality and execution when it comes to a made from scratch menu. The bar is ok size but you get a lot of hobos just hanging around and taking up all the space that they don't need or use... Kinda like those fucking dickholes with fancy cars that park diagonal in two spots. I fucking search out for cocksuckers like that so I can take a shit on their hood and shove a dildo in the shape of a banana up their tailpipes. I hope they fall for the banana in the tailpipe trick. Anyhoo... No more talk about poo, let's talk about food... 

Bruschetta Banh Mi. Enough of the friggin banh mi's already! But I'm a sucker for punishment or just curious enough to see what a mess this potentially could be. This ain't no appetizer, it's enough for a main dish. Why would anyone call this a banh mi? I don't get it. Just because it has pulled pork, chicken liver, and pickled veggies on charred bread doesn't make it a banh mi. But I understand what he was thinking on this. Bottomline: shit was tasty and a nice pouch filler. Get it.

Tuna Crudo. You really can't screw this up if you have fresh ingredients but this dish takes it up another flavor notch, it has a little kick to it. No, it ain't spicy by any means but it was a nice little surprise.

Gnocchi Pasta with Tuna. What? Is it gnocchi or a pasta? It's a pasta in the shape of a gnocchi. Oh, Ok. The tuna bits were the same as the tuna crudo, tasty. But the faux gnocchi thinger was undercooked and biting into raw hard dough isn't called toothy or al dente... It's called the shit ain't cooked all the way. It would look great in a magazine or something but just not in your mouth, especially, if you ain't got no chompers. Send that toothless hobo back to his cardboard box in the alley.

Black Ramen. Back in the days of yore, the Eyetalians stole the Ching Chongs' noodles and claimed it as their own... Now, they're back for more. Son of bitches. Squid ink up some spaghetti and call it black ramen. Shit, sounds good to me, Tony. Toss in a spoonful of uni and a couple slices of fish mousseline with a little rich broth on the bottom and you got yourself a winner. It is really like ramen? Fuck no. But it's a nice effort and a tasty one at that. I know it's fusion as fuck but who cares if it tastes good. BTW- Why are so many Italians named Tony? I heard it was because before they got to Ellis Island, they were stamped TO: NY on their foreheads.

Cannelloni. Everything is better with truffle oil... Or was that bacon. Eh, anyways, this cheesy cannelloni was very nice with the watercress and thinly shaved king mushrooms. You know the pasta was freshly made with the first bite. Good shit, bro.

Soft Shell Crabs. This special of the night was the shit. It was hellaciously delicious. Crabs were fresh and packed with a lot of flavor. God, I love getting crabs at night... It's just the morning after that's that problem. Only thing that ruined it was the server who said it was $21 and then billed for $24... Her response, "Oh, well, I might have said $21 but it's $24.".... Motherfuckers. But it was worth the extra fucking $3... No, fuck that, I'm taking that shit out of your tips, hippy skank.

Panna Cotta with Berry Coulis. Cute but the consistency was liquidity and mushy. It reminded me of this soy milk tofu drink thinger I used to eat as a kid. I don't know if they made it this way on purpose but it seriously needed another dose of gelatin to keep it together. I'm not a dessert person so I could care less about having an opinion on this but I do know what and how it should taste like though. Keep working on this, pal.

Is this place a winner or a wiener? I say it's a winner, it definitely fits the mold of a neighborhood spot with a neighborhood price range... Even though it's on the higher end. The execution needs a little work but overall it's a pretty good joint. The food is fresh and the menu has just the right amount of dishes to keep it stay that way. Will definitely be back. Good stuff.

Burp.

753 Edgewood Ave NE
Atlanta, Georgia 30307
(404) 577-2332
http://boccalupoatl.com/