Bocca Di Lupo (Soho)

• The view We started in Campania with smoked mozzarella
• The flavour of the smoked mozzarella with the oily borage was in balance
• We got the suppli which are rice balls with mozzarella coated with breadcrumbs
• The olives stuffed with minced pork and veal
• You will be familiar with Bocca Di Lupo if you love eating out in London
• T quite by accident that I was drawn to the New Year Day release of The Theory of Everything &ndash
• Hawking writes an equation to prove that there was a beginning of time
• A book that was born of a preoccupation of a more delicious kind &ndash
• S obsession with the right shape of pasta for the right sauce
• S name comes from the tool that was used to cut the pasta &ndash
• Or perhaps it was named after the chef
• 9) was pinched into delicate pleats and stuffed with pork and veal
• Housewives had to fill long winter evenings with some sort of activity
• Pappardelle with venison ragú
• In the Veneto and Romagna with a pigeon one
• I had mine with a venison ragú
• The only place they could be was in the moment
• Being Italian I inevitably feel ripped off when I leave a restaurant with overpriced food I feel I could have made better at home
• The ingredients are incredibly fresh and tasty
• I happened to be sitting near the spot at the counter where dishes were coming out of the kitchen and into the restaurant and every single dish looked amazing
• Sit at the counter table and enjoy every meal while watching what is going on in the kitchen
• Reservations are never easy to get
• Unless planned with a lot of notice
• Their bolognese is delicious and its a perfect place for a pre theater dinner or a casual meal seating at their bar area (no booking area)
• Were all made with homemade pastas
• Next time I'd like to try the fish and many of the other dishes they were making in front of us
• Sitting on the bar stools was fun but maybe next time will also try reserving a table
• I know that it is quiet Hard to get a table but we were lucky to get one
• The restaurant offer counter seating behind the bar as well as a more formal table setting at the back with table service
• I was pretty impressed with my first dinner experience at Bocca di Lupo four years ago and wondered if much has changed since then
• We ordered a good variety of food so we were all able to try different dishes
• Sitting at the bar was a great experience as we could see the chefs in action
• The polenta dish was amazing too
• The website has limited availability (for no clear reason) so make sure to call them for a reservation and ask for the counter which is more fun than the tables in the back

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