<a href="http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg"><img class="alignleft size-medium wp-image-844" title="bocce-exterior-e1397013647648" src="http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg" alt="" width="300" height="150" /></a><strong>3250 Northeast 1st Ave #107
(786) 245-6211
bocce-bar.com</strong>

Bocce Bar occupies the location vacated by <em>Sustain</em>, and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef, Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire. As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.

Inside,  a hostess graciously welcomes those preferring to dine in the main  dining room, and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.

A rustic atmosphere prevails, where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser; as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.

The fromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes. While Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spaghetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference, but orecchiette with duck and butternut squash,  likewise is a good option.

Moving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks, or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and a pan jus you could devour with a giant spoon  This is the  real star of the Secondi, bursting with deep flavor and a truly complex  character.

One dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house, and has a large selection of specialty drinks, many take off from the classic Negroni with Campari as the point of departure.

<strong>Monday - Thursday: 11:30 am - 11:00 pm
Friday - Saturday: 11:30 am - 12:00 am
Sunday: 11:30 am - 11:00 pm</strong>