Young Chef Impresses


David Snyder praises chef Chris D’Ambro’s Mediterranean tapas at Bocca in Old City.

 Take the timeless beef tartare. D’Ambro updates this standard by using hanger steak instead of filet or sirloin, granting the dish rich, gamey flavor. Tiny decorative spheres of balsamic caviar, which D’Ambro makes with agar-agar, a natural structural ingredient commonly found in Chinese food, add delicate flashes of sweetness and acidity. An emulsion (or “air”) of capers adds a subtle puff of brininess. None of these nouveau elements upset the dish’s balance – each bite remains accessible and fun.

Smart Mouth [City Paper]
Bocca [Official Site]