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Rocca last night

heathermb Apr 28, 2007 09:54 AM

Broke my usual rule of giving new restaurants a few weeks/months to get their groove going, and checked out Rocca last night with two friends. Arrived early for our reservation and had a glass of wine at the little bar upstairs. The bar area downstairs was HOPPING but our little space was nice and calm.

Two of us asked for sauvignon blanc which they don't have so the bartender made a great recommendation which we really enjoyed. And at $6.50 a glass what a value! (Side note: the wine list is very extensive and reasonable. Many bottles in the $30 range which is a rarity in Boston these days).

The space is enormous and beautiful. The bar is in the cavernous front area with two-story glass walls so it was very loud, but the noise did not follow us to our table.

The menu has several sections: tastes, appetizers, pastas, and entrees. Our waiter explained them thus: tastes are just a "bite," apps are as you would expect, pastas are the same size as an appetizer portion and entrees, are, well, entrees. He recommended we go with apps, pasta, entrees, but we thought that sounded like too much food (he's a young man who clearly has a very healthy appetite!) so we went with tastes, apps, and pastas.

We started with a "taste" each: I had the "twice cooked artichokes" with aoli. I'd say that for me it was about 5 bites...for a larger person it might have been 3. But it was delicious. One DC had a prociutto and fontina pizzette which was much larger and very delicious. Third DC had the fish sticks with pesto sauce, also larger than my 'chokes. Fish was almost a tempura presentation. Very good although my friend said it might have been a tad on the too salty side.

Next course: two of us had "Appetizers" from that section and the third went for another taste - the meatball slider, not really a slider as I understand them but more of a mini meatball sub (one meatball). She enjoyed it. I had the prosciutto, mozzarella, and arugula "sandwich" - which actually has no bread but is more the arugula and proscuitto sandwiched between the mozz with a deliciously intense balsamic drizzle on the plate. Other DC had the shrimp scampi appetizer - three good-sized shrimp with a spicy salad accompaniment (I didn't taste but my friend enjoyed it).

Last course - we all went for items from the pasta section. Linguini with rock shrimp - flavorful and fresh. Gnocchi with meat sauce was the winner of the three, in my book - perfectly cooked gnocchi and the sauce, so good! Tomato based with big bites of slow-braised beef that just melted in the mouth. We were joking that next time we go back we'd get that dish as our appetizer AND our entree! Third was the spring green panzotti with walnut sauce - not being a fan of walnuts I didn't try this but the panzotti looked delicious and my friend loved the sauce. This dish was noticeably smaller than either the linguini or the gnocchi.

The desserts that went by our table looked wonderful, but there just wasn't room.

Total, before tip and including a bottle of the same wine we had enjoyed at the bar was $119. I will absolutely go back, and try next time to leave room for dessert.

One other comment - there is definitely some inconsistency in portion sizes so be sure to ask your server for specifics on what you are considering if you are going for multiple courses.

The service was very friendly and attentive. Only minor blip was in the pasta dishes - two were mildly hot bordering on warm and only one was actually hot. Didn't affect our enjoyment at all, but it's worth noting.

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  1. heathermb RE: heathermb Apr 28, 2007 10:00 AM

    Oh, and I do apologize but I just can't remember the what the specific wine was last night, I'm hoping my DC will chime in with the name!

    4 Replies
    1. re: heathermb
      lissy RE: heathermb Apr 28, 2007 04:17 PM

      I think the wine was a vermentino. Most wines by the glass were in the $6.50 to $7 range. Given how new this restaurant is, I was impressed with the lack of service blips. I agree that the portion sizes are inconsistent, especially the tastes section of the menu. Some are truly bites (the artichokes) while other seemed more appetizer size to me (the pizzette). I had the spring green panzotti which I really enjoyed as I do like a walnut sauce and the panzotti were choch full of lovely green herbs and vegetables. I wasn't a huge fan of the fish sticks. They were OK, but I wouldn't order them again.

      1. re: lissy
        d
        dliteful RE: lissy Aug 23, 2007 02:48 PM

        FYI, the wine is poured in authentic wine tumblers. They had no intention to buy traditional wine glasses..eventually they bought a few stem wine glasses because people get snitty about it. There are a few restaurants in the North End that serve wine in tumblers, too.

        1. re: dliteful
          MC Slim JB RE: dliteful Aug 24, 2007 10:40 AM

          Using the North End as a yardstick for authenticity seems pretty dubious to me.

          I haven't spent time in Liguria, but I certainly never saw wine elsewhere in Italy served in awful, oversized, heavy glasses like Rocca's. Proper wine glasses, some shorter-stemmed or sturdier than others, and flat-bottomed tumblers like jelly jars are what I'm familiar with over there.

          Even if this type of glass is used somewhere in Italy, I remain convinced it's an awful choice by Rocca. I drink out of them, but they're annoying.

          1. re: dliteful
            heathermb RE: dliteful Aug 24, 2007 11:19 AM

            I wouldn't call it being "snitty." I just want my white wine to stay chilled...holding it in a tumbler warms it too quickly for my tastes.

      2. MC Slim JB RE: heathermb Apr 28, 2007 08:06 PM

        I got a chance to check out Rocca, too. Obviously lots of service and kitchen kinks to work out: it's Week One, after all. They're pouring wine in water goblets, though they won't admit that they're eventually going to have real wine glasses, which is kind of funny. The servers don't yet know the menu: is that really trennette or is it trenette? Beats them: they don't know the difference, let alone what is being served. Plenty of enthusiasm all around -- if these people aren't genuinely excited to be working here, they are sure faking it well. Four giddy hostesses greeting you at the door, all breathlessly extolling some little virtue of the place, pretty entertaining. Mme. Larson is prowling the dining room the entire night, troubleshooting and expediting, not working the room: impressive, and a good idea at this stage.

        Booths have fairly narrow-width tables, so you're pretty close to your companions across the table, which I like. Matte stone (slate?) slabs, arty placemats instead of tablecloths -- I wonder how often those things will get washed.

        Great EVOO served with some flattish focaccia to start. Crispy veal medallions app is very nice, pounded very thin, maybe a bit dry, and small for $12. The salumi/cheese plate has superb salami, decent cotto, a pecorino as smokey as a single-malt from the Inner Hebrides, some overcooked asparagus, exactly one pickled ramp (wicked, with a great vinegar bite, but reddish like a beet green, odd), some unpleasant hard-toasted bread, and an amazingly fresh-tasting and green fava/garlic dip.

        "Hot and sweet scampi" is actually shrimp with heads and tails on, very crunchy but plain: neither hot nor sweet, but worth it for the texture of expert batter-frying. The underlying fennel salad is lovely: I didn't know that fresh marjoram looks like dill. As with many dishes tonight, some listed ingredients are nowhere in evidence: I can't find any of the advertised hot peppers or mint.

        Rigatoni in a pot is bad: quite over-baked: some pasta dried out and hard. I quite like the simple tomato sauce, but can't detect any of the alleged veal. Trofie is one dish I'm quite excited to try here, and it does not disappoint, served with the traditional pesto, and showing a lot of love and labor in its handmade texture. A small plate of two smallish filleted sardines on a pile of little radish slices is quite nice, though not expertly boned. Alleged mint is absent.

        Dessert of smashed almond bark is a hit: like good almond-studded baked meringue with decent chocolate dipping sauce, really all about the texture. The walnut fig torta features excellent vanilla gelatto, a dense shortbread-dry crust, and a deep-flavored dried-fig filling that reminds me of a homemade mince pie.

        Wines are surprisingly decently-priced, a fair number in the $35-50 range, and show a lot of range, notably around Italy; looks like some weeknight-friendly carafes are available, too. By daylight, the space didn't impress me much; it's much more attractive in dim nighttime lighting, especially when filled by a bunch of very multi-culti, urban-looking patrons: no mistaking this crowd for Sibling Rivalry's or Stella's on a weekend night.

        As I said, there are clearly a lot of kinks to work out: it's a huge space and a pretty extensive menu, quite an ambitious undertaking. Friends of mine who went separately had much worse luck out of the kitchen, like three pastas that all arrived with the same sauce, one a gnocchi which seemed to have missed being cooked at all, blecch. They'd hoped to catch the Sox on the bar TV (as promised by the host), but Rocca hasn't payed for NESN yet, just basic cable. I didn't have a chance to gauge the bartending (we found a nice Tuscan red for under $50), and the Phantom Waver was nowhere in evidence.

        I've alluded to outdoor dining on the roof here: I was informed that there's no such seating forthcoming, and that the soon-to-open patio will be at ground level, in the courtyard outside the entrance (near the giant industrial iron wheel.)

        A pretty promising, maybe very lucky, first impression.

        8 Replies
        1. re: MC Slim JB
          lissy RE: MC Slim JB Apr 29, 2007 06:51 AM

          It's funny what you say about the wine in water goblets, because someone there gave me the impression that some thought went into those "wine glasses". I personally didn't like them for wine, especially white, since I don't want my hands warming up my wine. I'll be happy if they get some wine glasses with stems.

          1. re: lissy
            MC Slim JB RE: lissy Apr 29, 2007 07:54 AM

            A thick, heavy water goblet is ridiculous as a wine glass: big for a red, huge for a white. I had to keep putting the brakes on my server, who would have poured 10 oz of red into my glass if I hadn't stopped him. I have to believe this is a temporary thing. If not, it's a hideous choice. I have no problem with rustic wine glasses: I've drunk plenty of wine from inelegant little tumblers in modest enotecas in Italy. They don't have to use $40-a-stem Riedel, but I hope Rocca comes up with something a little more appropriate for wine.

          2. re: MC Slim JB
            limster RE: MC Slim JB May 3, 2007 08:20 PM

            Given the claims of a Ligurian angle to the food, trenette is probably the pasta in question. With pesto, green beans and boiled potato seems to be a traditional combination.

            1. re: limster
              MC Slim JB RE: limster May 4, 2007 06:03 AM

              You're right: trenette is a ribbon pasta, kind of fettucine-like. Two-n's trennette is like ziti or ziti rigati (with lines), but triangular in cross-section. Our server had no idea, and did not succeed in finding out, despite my asking him twice. He seemed kind of at sea. To be expected in Week One.

            2. re: MC Slim JB
              Gio RE: MC Slim JB Aug 24, 2007 11:32 AM

              Marjoram definitely does not look like Dill.
              First photo is Marjoram, second is Dill.

               
               
              1. re: Gio
                MC Slim JB RE: Gio Aug 24, 2007 11:56 AM

                That was a joke (apparently a not very funny one). I asked the server which bits were the marjoram, and she pointed to the fringe-y stuff, which was clearly part of the fennel, (which looks a lot like dill.) As I said, a lot of listed ingredients went MIA on that night, which was back in April, shortly after they opened.

                1. re: MC Slim JB
                  Gio RE: MC Slim JB Aug 24, 2007 12:02 PM

                  OOPS!! LOL....I'm much too gullible. Given the negatives which were mentioned in other posts, I really thought you meant it. Silly me.

                  1. re: Gio
                    MC Slim JB RE: Gio Aug 24, 2007 12:12 PM

                    I know it's a lame joke when I have to explain it. I don't like to play "stump the server", especially early in a restaurant's shakedown cruise, but in fact I was curious where the advertised herbs were. There were a bunch of questions that night that the staff had no clue about. I think service has gotten better, but it's still not one of Rocca's strong points.

            3. f
              Fort Point RE: heathermb Apr 30, 2007 01:48 PM

              Taste is just that on the two items we tried -- French Fries with pesto and Fish Sticks with salsa. Could not believe how small the portions were. Would understand if the quality was noteworthy but it was not -- not sure if the fries were frozen or just not very good potatoes. They do make a good cocktail.

              3 Replies
              1. re: Fort Point
                wittlejosh RE: Fort Point May 1, 2007 04:26 AM

                Had an OK meal there last night.

                Sardines with radish and a mint chiffonnade were fresh-tasting, with a good, simple balance of flavors. I'd order again. (Radishes are really coming back as a garnish these days, huh? That's a good thing....)

                Antipasti platter was mostly good. A beautiful hard cheese (pecorino? I forget), with just the right farminess, tasty salami of some sort, and a fatty, salty ham... [OK, this is an awful job at describing. I don't remember, so I'll just power through...]. Thin grilled asparagus spears were charred and tasty, pickled ramp was fine. But the star was the fava bean-pesto puree---olive-oily, minty basil, and ultra-creamy thanks to the favas. Yum.

                The "roast leg of lamb" seemed more like lamb tenderloin, but it was beautifully prepared: deeply browned on the outside, with the interior a shade redder than the medium-rare I'd asked for----which turned out to be a blessing. Juicy, clean (a la tenderloin), and the perfect contrast to the exterior. Served in a gorgeous sloped dish with white-bean puree (just a touch), braised escarole, and more of those great favas. Honestly, it was one of the most subtly balanced dishes I've tried in a long time. When Tom Fosnot's on, he's on (I felt that way about Blu, too).

                I didn't mind the fat, bulky glasses as much as others (I controlled my wine pouring, somehow). What was more annoying to me was that the $50 red we ordered was served at a piping-warm room temperature. Which is starting to grate on my nerves more and more in my old, crotchety age.

                Service, aside from the old manager from Rialto, was embarrassing. You'd think they would give the high-school seniors they hire a taste of some of the items every now and then. Ours was totally helpless, on the food and the wine, and we were left to fend for ourselves. ("Um... well, we're sellin' a LOT of the whole fish.") Which we did, successfully. Waiter also emphasized multiple times that the tastes and apps and pastas wre TINY and that we would be idiots not to order lots of things. Hopefully, he'll get more nuanced as the restaurant lasts.

                At the gorgeous downstairs lounge area (wow!), service was friendly, though the bar staff spent more time chatting about "how much was your take last night?" and "this is my 32nd hour of working since Friday," etc., than selling the new restaurant. Caveat: I tend to become a regular at that sort of bar; they should just be careful. Not everyone wants to hear the front of house complain about tips and hours.

                I'd go back, definitely. Prices are great.

                1. re: wittlejosh
                  b
                  BostonBarGuy RE: wittlejosh May 1, 2007 07:29 AM

                  I was really looking forward to this addition to the neighborhood. I read all the hype about the resumes behind it, the space and the menu over the last 9+ months. I've been in 3 times since the opening, trying to like it each time, but it ain't happening. The place is doomed to fail. I get the same gut feeling about Rocca as I did about Meze' in Charlestown, over-built w/no long-term staying power. This is NOT destination dining. I know it's early and I know it will get better, but it's more fluff than substance. I give it 1 year.

                  #1- The food is VERY average.
                  #2- The experience is not going to consistently lure people to Harrison Ave. Again, this is not destination dining that will consistently draw the #'s they are going to need to be profitable.
                  #3- The bar configuration and lounge area are not very warm, inviting or comfortable. I don't like the design, the window treatments or the vibe in the lounge at all. The feel/shape/flow of the room is awkward and the TV positioning is terrible.
                  #4- The outdoor patio is surrounded by commercial buildings. Unless they have an agreement that all lights must be off at night, you will be looking up at flourescent lighting all around you.
                  #5- The bartenders are indifferent and disheveled with no personality.
                  #6- The staff is VERY green and I predict, transient.

                  Obviously they will improve what they can control, but I believe that Rocca is going to have a very difficult time trying to survive. I hope I'm wrong.

                  1. re: BostonBarGuy
                    s
                    sillyfoodies RE: BostonBarGuy Jun 13, 2007 03:38 PM

                    I have been to Rocca several times now and found it excellent.

                    I found the food to be an accurate interpretation of Liguria. Often people are turned off by simply prepared foods, but I enjoy dishes of four ingredients that are honestly prepared and presented. It is true that a home cook can relatively easily prepare most of the dishes on the menu to a fairly high degree. Caveat emptor!

                    As for the being a destination restaurant, that is not an issue. It is a place that South Ender's want. It is lively with a somewhat clubby but open atmosphere, great cocktails, approachable wines and prices, and small plates.

                    The bar has large windows that are perfect as the summer sun warms the adjacent buildings bathing the patio and bar at twilight.

                    The buildings surrounding the patio are a mix of commercial and residential. Also, the recent planting will mature to create a nice little area.

                    I am indifferent about the bartenders. They asked what I wanted. I told them. They brought it to me. However, the hosts and hostesses were amazingly upbeat every time we have gone. It really sets a nice tone.

                    Our waiters and waitresses (3 different on 5 visits) were all capable, competent and managed to deliver acceptable to solid service despite being slammed every time we have gone.

                    The food is destination worthy if you live in the South End (oxymoron?). The space is great for Summer, but I worry about the winter. Service, in my estimation, is fine. The food is honest. Don't go there to watch the game. In fact, why do they even have a tv?!?

              2. t
                tamerlanenj RE: heathermb May 1, 2007 07:26 AM

                We also went to Rocca last week, and I promised a report that I have not delievered yet, so here goes.

                First, the space is HUGE. Much bigger than I was expecting. I have to say I did not care for the atmsophere all that much, but maybe it was just so different than what I was expecting (I was thinking a little northern italian place). Bad music, strange lighting. However, attractively decorated, and comfy seats.

                The service was atrocious. The waiter knew nothing, and we hardly saw him the entire night. We never got the bread that MC talked about, and I even said to my DC a couple of times: "I wonder if they bring a bread basket," and "some bread would be great for saoking up this leftover pesto!".

                Anyway, we started with a couple of tastes: the fish sticks and the olives. Olives were obviously good, but nothing really special. The fish sticks were a tad disappointing; a bit soggier than I would have liked, though moist and salty with a good pesto dipping sauce. The tastes are TINY: not more than a couple bites.

                We had the antipasto next, which we really really liked, although it was smaller than some other good antipasti I've had. Salami was terrific, as was the incredibly smokey peccorino...and the fava paste was divine! But, there weren't enough vessels for it...just two tiny pieces of toast! I ended up eating some of it straight with a fork.

                We had two pastas to finish: I had the strofie with pesto, and my fiance had the braised rabbit. I really liked them both, but the strofie was definitely the star. Great, fresh, homemade taste and a perfect rustic, chewy texture that is the hallmark of good strofie. And the pesto is as good a green basil pesto as I've had. The rabbit was quite good, but not quite as good as the rendition at Mamma Maria. Good meaty rabbit flavor and nice fresh, large circles of pasta (called corzetti if I recall). Pasta dishes are quite small...not really entree sized...but I didn't feel hungry when I was done. Just not that stuffed feeling that consuming an entire restaurant entree usually leaves one with.

                For wine, I stuck to the house wines by the glass. One glass of white with the fish and olives, and a glass of red with my pasta. Both glasses were $6, but the details escape me. Perfectly serviceable....even the silly water goblets didn't bother me, as I used to quite enjoy the little plastic cups that wine is served in in a lot of small focaccerias and roadside restaurants in Sicily (though I wish the house wines were $2 euro a liter at Rocca like they are in Sicily!)

                All in all, a good, promising meal, if not quite up to the ridiculous expectations I had. Again, the service was brutal, but I'll give that a chance. There are a lot of other dishes I'm looking forward to trying (disappointed to hear that the rigatoni was bad! It sounded so good...like Sunday dinner at nanna's).

                1. b
                  B. Savarin RE: heathermb May 1, 2007 09:53 AM

                  Went last week. I was prepared to be underwhelmed, but it was pleasant. I won't do an extensive post about everything I had to eat, but I'll say that I thought it was pretty good for a restaurant in this price class. Food is prepared correctly and consistently (the pesto and the pizzette were particularly tasty). It wasn't really authentically Ligurian IMO, but good American middle-upper-class restaurant food. The space upstairs is kind of boring, but the downstairs bar is pretty spectacular with those giant windows.

                  I disagree strongly with the other poster who predicts a quick demise for this place. It's packed every night now, and once the patio opens up it will be even busier. Those who are pointing out the patio's limitations should bear in mind that there are very few other places in the South End with more appealing patios. Red Fez patio fronts an adjoining ugly building, B&G patio is subterranean and dark, Stella outdoor dining is in a narrow space right on a busy street, etc. South Enders will flock to this place; that alone will be enough to sustain it, regardless of whether it is seen as a "destination" restaurant from those outside the city.

                  3 Replies
                  1. re: B. Savarin
                    b
                    BostonBarGuy RE: B. Savarin May 1, 2007 10:29 AM

                    I guess I should qualify what I meant by destination dining. I don't believe that the food, the service, the vibe and the physical setting, including the patio, are going to provide enough of an allure for people within walking distance OR outside of the city to say, "Let's go to the outer edge of the South End to Rocca." It's out of the way and still in a bit of an "edgy" location, a few blocks from the Pine Street Inn. The Red Fez is a dump but still has the perception that there's more going on around it, better street lighting and now Oishi on one end and Union, Sage, Stella, Toro the other way. Stella and B &G have established themselves and are "on the circuit" in terms of where people think of when they go out and go to 2 or 3 places and settle into one that has the best crowd, feel and established menu. They are all in the thick of things in the South End, with other options close by. My opinion and perception is that Rocca is going to be fighting an uphill battle after the honeymoon is over. The food and overall experience doesn't warrant heading to the "Last Frontier" on Harrison Ave., even with the free parking.

                    PS- Poor valet guy huh? That position won't last long. Imagine paying $8 plus tip to have someone else park your car 20 feet away?

                    1. re: BostonBarGuy
                      s
                      sillyfoodies RE: BostonBarGuy Jun 13, 2007 03:44 PM

                      You have a valid point. Rocca is at its best when packed with people. It needs to be loud and lively. However, after summer, will people go? The things that make Rocca's atmosphere nice in the summer may make dreary in the winter.

                      The neighborhood is not that edgy to residents - even the Worcester and Union Square ones.

                      I also think that the B&G/Butchery customers will flock to Rocca . . . in the summer.

                      1. re: BostonBarGuy
                        MC Slim JB RE: BostonBarGuy Aug 24, 2007 12:13 PM

                        I wonder if having Gaslight just down the block improves Rocca's prospects at all.

                    2. j
                      jfs2006 RE: heathermb May 14, 2007 10:47 AM

                      Went to Rocca for the second time last night and am happy to report a much better experience than the first time. Service has MUCH improved (our server guided us through portion sizes and was very knowledgable about the food, pronouncing everything correctly and even adding anecdotes about Liguria) Kitchen is still a little slow as our tastes came rather quickly and then it was quite a long break before the apps came. I agree that the panzotti are the best pasta on the menu. The gnocchi gluey balls with no taste or appropriate texture and the meat sauce was so-so, the shrimp linguine had great pasta but was dry and otherwise unexciting and the pasta with rabbit was decent but wouldn't bring me back just to try it again.

                      I think the veal involtini and the crispy veal appetizer dish are my other two favorites, although portion sizes and composition on the involtini are still a bit uneven. We had three involtinis at our table and they looked quite different from plate to plate - one had a rather large piece of veal, another rather small, one had too much tomato sauce, the other not enough...

                      I like the wine list and drink selection, and the strawberry pacciugo was a delicious summer treat to end the meal.

                      I think they should get rid of their valet, who is sitting at a very last-minute looking table and left a door open to a utility room that did not make for a welcoming, attractive entrance, and encourage people to park themselves.

                      I think Rocca will be a great addition if they can smooth out the opening season kinks, improve consistency across dishes and wait staff and find more dishes like the panzotti!! I love the decor and attention to detail. Ditto on the crap music - hopefully they will deep six whatever is playing now and ask the DJ from 28 Degrees to put together a nice chill vibe collection instead.

                      6 Replies
                      1. re: jfs2006
                        w
                        WineTravel RE: jfs2006 Jun 13, 2007 08:41 PM

                        I think the food is good.... straight forward, simple. OK, all Italian wine list... a short list but something for everyone... and pricing is very low. Only wine problem is their terrible wine glasses. The space is ok, not my favorite... don't like the 2 levels... Service was decent... they have a lot of young, first waitstaff job type of people (inexperienced), but they have a good attitude. Great parking (free is nice). I wish this place were in my neighborhood and I'd go from time to time. Here's the problem... there is really no neighborhood so everyone must make some sort of effort to go there. Busy now cause it's new. But once the novelty wears off, this place will struggle IMO. Owners will have to constantly work at keeping this place busy. I'd be careful if I were them. I wish them well.

                        1. re: WineTravel
                          MC Slim JB RE: WineTravel Jun 13, 2007 09:34 PM

                          I've said it before, but since you brought it up, I'll flog it once more: terrible wine glasses. I have no problem with humble stemware. Further, I think that cheap glasses make sense given Rocca's laudable effort to offer many modestly-priced wines to go with their relatively unfussy, Ligurian-in-spirit-at-least food.

                          But why ugly, heavy water glasses? How about Italian-style jelly jars? Or simple little tumblers of the sort you can find in almost any small-town Italian enoteca? This particular choice really does bug me. The fact that most of their servers don't know enough about wine not to try to pour them half-full (which amounts to about an 8-oz pour) doesn't help.

                          1. re: MC Slim JB
                            w
                            WineTravel RE: MC Slim JB Jun 14, 2007 05:20 AM

                            Don't have a problem with their wine glasses for the cheaper glasses... sure, like you might find in a simple trattoria in Italy (yes, we've gone down this path before)... but they don't work for the more expensive wines on the list, the $60+ more complex wines (which would be $100+ in other spots in town). That doesn't make sense. This is a good illustration of what I always talk about regarding a restaurant and their wine program. A place like this should know that they need a proper glass for their high end wines. After a number of people complain they'll get the message and predict they will do that. But that's not the way it should be. I applaud them for their wine pricing policy though.

                            1. re: WineTravel
                              i
                              icculus RE: WineTravel Jun 14, 2007 09:35 AM

                              I did see some proper wine glasses on diner's tables last night (for some of the more expensive wines I assume). We stuck in the $30 bottle range and had the mini-pilsner/water glass jobs.

                              1. re: icculus
                                lissy RE: icculus Jun 14, 2007 12:55 PM

                                I was at the downstairs bar last night and my friend asked the bartender for a real wineglass which he reluctantly gave her (and then also gave me for my next glass). He was reluctant since he thought if others saw us with them, they would want them too. Which makes me ask, why if everyone prefers a real wine glass, don't they just use them instead of those glasses...

                                1. re: lissy
                                  w
                                  WineTravel RE: lissy Jun 14, 2007 01:14 PM

                                  That's always the problem with having a 2 tier system, especially in close proximity to others. I guess they got the message and got some better glasses (or perhaps they were just holding out on me). The proper way to handle the situation is to offer the traditional glass for the high end wines... but if someone (anyone) requests the other glass, by all means give them the other glass. Most people won't ask for it. Have enough on hand to accommodate those requests. Otherwise, a customer will feel like a second class citizen... and will effect their dining experience... perhaps they lose a customer. A good policy is to always give the customer what they want if at all possible... it makes for happy diners.

                      2. a
                        Annediamo RE: heathermb Sep 20, 2007 11:44 AM

                        Went to Rocca Saturday night Sept. 15, hoppin' bar scene, tried all the extremely reasonably priced house wines and enjoyed (no problem with the thick wine tumblers), service fine, food was great! In particular loved the Ligurian seafood stew and ass-kicking farinata. Plus, they have extended the outdoor dining season with heating lamps on the large, attractive patio. Definitely recommend.

                        1. whs RE: heathermb Nov 4, 2007 08:56 AM

                          We had a 6:15 reservation last night prior to an 8:00 performance at BCA. Greeted warmly, seated immediately, and we advised our waiter about our time constraints. He was terrific--told us about specials as he took our drink orders, came back before the drinks were served to take our orders, and made sure we got out of there with 15 minutes to spare. (BTW, he's the short guy with the Prada eyeglasses.) Some observations--the room is an interior decorator's idea of hip; sure to feel "so five minutes ago" very quickly. Do we really need a river of changing colored lights running down the middle of the dining room ceiling? We spent 2 weeks in Liguria last summer and must say the pesto dishes brought back fond memories, as did the pasta with baby clams. My pork tenderloin/pork belly was very good, as was the seared tuna. A complaint I've seen about this place is the small pasta portions--if you think of them as a "primo" with the entree as a "secondo", as in Italy, it makes sense. I would not order a pasta as a main, unless you order several of the small plates to start. Wine was served in normal wine glasses, our Negroni cocktails came in the v-shaped tumblers. Overall, a very enjoyable night and fair representation of Ligurian cooking, though I'd like to see more game on the menu, as we had in the hill towns i.e. rabbit, wild boar, duck, etc.

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                          1. re: whs
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                            bostonfoodie111 RE: whs Nov 4, 2007 12:06 PM

                            I went to Rocca last week with a friend on Halloween and we had an incredible time. We ordered a few tastes - Meatball Slider (average and under seasoned compared to the other things we were eating) Mushroom Toasts - delish - 2 little toast/bruschetta which was tasty but a little cold - flavor would have improved with a little warmth and the parmagiano reggiano with walnuts and honey. This was the winner of the tastes with many large chunks of very good quality PG cheese, toasted walnuts and a delicious honey. We asked the waiter about it and he found out that it was a local organic honey. It was delicious. Then my friend had the rigatoni which was good but just had way too much cheesy goodness - even for us. I had the panzotti at the recommendation of the waiter we had who was EXCELLENT. I can't believe no one has commented on the sunflower seed/rosemay crackers! I am sitting her eating freshly baked ones as I was so entralled with them that I asked for the recipe. Not only did I get the recipe but our waiter wrapped up two bags of them for us each to take home. For dessert we had the smashed almond bark which I am going to try and recreate with smoked almonds and fleur de sel and give it a duo of sauces - dark chocolate and caramel. I thought it was a great experiece. Well priced, free parking (in Boston this is basically incredible) and our service was impecable. My friend and I are in the hospitality business and gave our compliments to the manager. She took the time to take us on a little tour of the private space and was very friendly and informative. And it was my friend's bday and they put "Happy Birthday" in chocolate, complete with a drawing of a happy jack o lantern,. We had a great time and defintiely will be back. :)

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