Tag: BoccaLupo

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Bruce Logue is a new breed of pasta royalty.

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In Atlanta, I worship the housemade versions of spaghetti from the kitchens of Michael Patrick (Storico Fresco), Bruce Logue (BoccaLupo), and Drew Belline (No. 246), whom I call the three kings of pasta. But if there's something that Atlanta can't get right, however, it's baguettes.

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I worry the classic Manhattan is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. Plus: In previous decades, chefs had to be Japanese if they wanted customers to take their sushi seriously. They had to be born in Spain to attempt paella. This attitude seems quaint in an era when scholarly approach trumps birthright.

BoccaLupo has only been open since 2013, but chef Bruce Logue started developing the recipe for his signature black spaghetti over a decade ago. His inspiration stemmed from his time at Babbo, where Mario Batali served a black spaghetti topped with chorizo, shrimp, and jalapeno pesto.

Santosh Jayaram, former vice president of operations at Twitter, and Peter Goettner, a venture capitalist, were tired of settling for second- and third-tier restaurants just because they didn’t plan weeks in advance. And during their travels, hotel concierges admitted that getting guests into popular restaurants was one of the hardest parts of their jobs. Together, they decided to do something about it.

Bruce Logue’s passion for pasta is impressive: He hand-cuts and extrudes his own and marries it deftly with Calabrian chiles, red shrimp and scallions, or wild mushrooms and Tuscan kale kimchi.