Bruce Logue
BoccaLupo | Atlanta | September 2017
FEATURED DISHES
Hiramasa Crudo, Blistered Padrón Peppers, Scuppernong Grapes, Fried Beer Batter, California Olive Oil, and Togarashi
Octopus and Mortadella Spiedino, Field Pea Ragout, Marsala Syrup, Benne Seeds, and Scallions
20-Yolk Tagliatelle, Wild Mushrooms, and Tuscan Kale Kimchi
Spaghetti Carbonara: Guanciale, Slow-poached Egg, Edamame, Corn, and Black Pepper
Photography by Andrea Lorena
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