Open late Thurs.- Sat.
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Bocce Bar Restaurant Review: Bocce Bar had buzz the second it opened due to chef Timon Balloo, who does double-duty at Sugarcane Raw Bar Grill next door and has a following. The décor, from the reclaimed furniture to the weathered wooden beams and broken-tile flooring, is all imported from Italy. Outdoor seating overlooks Miami’s first official bocce court where guests can play for a fee. Share plates include salumi and cheeses; ricotta di bufala with peas, mint and truffle oil; and ahi tartare with melon and capers. Among pastas look for lobster linguine; fresh spaghetti with Key West shrimp and shaved asparagus; and orecchiette with fennel sausage and broccoli rabe. For dessert don’t miss smooth house-made gelatos, especially one flavored with complex 25-year-aged balsamico. Bocce Bar features a cutting edge wine program with wines by the glass from the in-house Enomatic machines.