After attending the Washington Square Outdoor Art Exhibit, we walked up to the north side of Union Square Park for lunch at Bocce USQ, the airy open restaurant that opened this summer replacing The Pavillion. This new one is replete with a bocce court.
Although they serve pizza pies from a Roberta’s-trained chef, we opted for other goodies. I recommend the big hollow loaf of Bocce bread served with whipped ricotta drizzled with EVOO ($13). It’s made with the same dough as their pizzas.
We also shared the perfectly cooked al dente ribbons of fresh pappardelle with a light pesto made with ingredients from the adjacent greenmarket and a dusting of Parmigiano Reggiano ($17) and the refreshing mostly honeydew melon salad ($15) with a sprinkling of crispy prosciutto ($14).
I recommend stopping by before it closes for the season, on October 31. At that point, Bocce USQ will offer their full menu of seasonal pizzas for delivery only.