Rocca

Small plates rock big taste in SoWa
By ROBERT NADEAU  |  June 27, 2007
3.0 3.0 Stars
INSIDE_SOUPPSSS
EAT THIS: Rocca's corzetti with rabbit
impresses.

We don’t always want to be stunned; otherwise more of us would keep electric eels as pets. But everything about Rocca promised a striking new restaurant. Restaurateur Michela Larson knows good food, spots talent, and creates dining rooms that feel divine. And she’s astounded us (happily) in the past, from the lamented Michela’s and Red Clay, to the original Rialto and blu. All of this is evident at her latest, Rocca, which is intended to feature the regional food of the Italian Liguria and anchor a new restaurant row in the newly dubbed SoWa.

Despite all this, I wasn’t stunned by her efforts. I was comforted and amused and decently fed. But something about this restaurant feels a little too thought-out, or maybe too many personalities canceled each other out. Or that Liguria just isn’t Tuscany or Abruzzo. Besides, food and drinks are made on the first floor, then ferried up to the upper-level dining room, so by the time you get your order, it’s already begun to cool off. Since all the plates are small (including the pasta), Rocca makes for a better place to enjoy drinks with friends than to embark on a big-time night out.

That said, the food is quite enjoyable, beginning with a bread bowl that bets it all on a sweet focaccia. It’s a little surprising, if not spectacular, but quickly proves addictive with both superior flowery olive oil and bits of sauce. On the small-dish “tastes” menu, I liked the fritti de pesce ($6), which was not so much “fish sticks” as morsels of fried, fresh whitefish with a parsley-garlic sauce that sends you back to the bread basket. A garlicky mayonnaise was also terrific with fried fish. Twice-cooked artichokes with garlic mayonnaise ($6) were unfortunately stringy, but real baby artichokes of Italy or California aren’t easy to get. Wild-mushroom toasts ($5) were a little messier than they had to be, but had plenty of flavor, with some sheep cheese to cut it.

Rocca | 500 Harrison Avenue, Boston | Open Mon–Thurs, 5:30–10 pm; Fri & Sat, 5:30–11 pm; and Sun, 11:30 am–2:30 pm | AE, DC, MC, VI | Full bar | No valet parking; free lot; ramped access to outdoor and bar seating; elevator to main dining room | 617.451.5151
The most remarkable appetizer was a special on striped bass ($14), which should have been an entrée. It was two small medallions of real, wild striped bass in a wisp of lemon sauce, with slices of fingerling potato and green olives. The fish flavor was excellent, but too subtle for the portion size or the appetizer course. Our salad, insalata tre colore ($8), was red, yellow, and green leaves, with yellow parmesan shavings, and was dressed in classic Italian un-emulsified oil and vinegar.

Pastas are all homemade and novel, and are the focus of the menu. The portions are quite small, however — even smaller than in Italy, so you’ll need several to fill up. The signature is the corzetti with braised-rabbit red-wine sauce ($14). Corzetti is large coin-shaped pasta, each piece stamped with the name of the restaurant. It’s accompanied by a light stew of chopped rabbit, though not bunny-like at all, more like veal than chicken.

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