Bocce, where diners can play games of bocce and also eat pizza and share plates. The pizzas come from executive chef Tim Meyers and pizza consultant Anthony Falco, who both used to work at Roberta’s. “They can’t replicate Roberta’s wood-burning brick ovens on Bocce’s electric grill, but are still pretty tasty”. But he was particularly surprised by the share plates, like the calamari-and-shrimp fritto misto, which “was perfectly battered and succulent.”

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