About

With three bustling locations along 9th Avenue in Chelsea, the Theater District and Hell's Kitchen, Bocca Di Bacco has been dazzling NYC with its authentic Italian cuisine and modern twist for over a decade! Since opening its first location in 2007, Bocca di Bacco has swiftly become a beloved neighborhood favorite, winning the hearts of locals and visitors alike.

At Bocca di Bacco, we take pride in using only the finest ingredients. We cook with exquisite Partanna Extra Virgin Olive Oil, straight from Partanna, Sicily. Our chicken is Bell and Evans Free Range Organic Chicken, ensuring the highest quality and flavor. And for our meats, we partner with the world-renowned Pat LaFrieda meats, bringing unparalleled taste to every dish.

 This all began when Dina Malta came to New York all the way from Sicily, Italy in the 1960's. When her son, Robert, was a student in college, he opened his first restaurant in the early 1990's. With the help of his mother, he was able to run the location effectively. All of the original recipes, that are still used today, were created by her. "She had such a strong presence and always made sure the staff was cooking everything with the freshest, authentic ingredients", said her son, Robert. He recalled a time when one of the chefs in the kitchen wanted to use mozzarella on the dish, 'Chicken Parmigiana'. She said the dish is called 'Chicken Parmigiana' for a reason and you are supposed to use parmesan cheese. She always made sure every dish was made correctly and by hand. Although Dina has passed, her spirit lives on through Bocca Di Bacco and the recipes today!