This trattoria hits all the right notes-and throws in a few novel riffs-to make it as a neighborhood favorite. The Roman cuisine has few faults, and the comfortable setting feels genuine with its parchment-lacquered walls, displayed wine storage, and framed posters of Federico Fellini's classics. Bocca is owned by the team behind Cacio e Pepe in the East Village, so you can expect delicious and dramatically presented tonnarelli cacio e pepe. However, the talented kitchen offers temptations aplenty, such as a bowl of fresh, rich-tasting spaghetti alla chitarra brilliantly dressed with cherry tomato sauce and 'nduja. Twice-cooked pork belly with braised cabbage and celery mostarda is another fine example of their hearty, regional flavors.
- MICHELIN guide inspectors