The Med Plate from La Bocca

Mediterranean Platter La Bocca.jpg
Erica O'Neil
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com

98: The Med Plate from La Bocca

When you need a break from the Strong Islands, Ladies' Nights, and Atomic Cherries of Mill Avenue, head to the more grown-up La Bocca to fight the college daze. An impressive wine list, fruit-studded sangria by the glass, and the classy Med Plate will have you feeling urbane in no time.

Grab a glass of sangria or wine on happy hour, and snag a Med Plate for some serious noshing. It's a sophisticated spread of basil-spiked hummus, smoky babaganoush, roasted bell peppers, colorful cured olives from Queen Creek Olive Mill, hunks of crumbly feta, and warm from the oven flat bread and toasts. Because you need something to shovel all that Mediterranean goodness into your hole.

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98: The Med Plate from La Bocca

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

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