Bocata | Wine | Salt Lake City Weekly


City Center's Bocata isn't just any old sandwich shop.

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Why anyone would choose to spend money at a fast-food franchise in the new City Center food court when they could get their mitts around a Bocata sandwich is beyond me. I don’t normally linger around food courts, but Bocata could change that.

What is Bocata? Well, it’s Spanish slang for bocadillo, or sandwich. And thus, Bocata specializes in sandwiches. But, this isn’t just any old sandwich. Brought to you by the Settebello Pizzeria folks, a Bocata sandwich is special. For starters, the bread used for these artisan sandwiches is handmade, utilizing Caputo 00 flour—the same imported Italian flour that goes into Settebello pizzas. It’s formed into individual balls, tossed, given 24 hours to rise, and fired in Bocata’s brick oven. The result is a crisp crust and chewy center.

So, a Bocata sandwich begins with great bread. But it doesn’t end there. Virtually all the sandwich fillings are made from scratch and include ingredients such as fresh oven-roasted Roma tomatoes, slow-roasted rosemary-and-garlic leg of lamb and homemade meatballs using ground pork, beef, fresh breadcrumbs and Pecorino Romano cheese. The “Drunken Chicken” marinates in Red Rock Brewing Co. Hefeweizen brine, and the pork for Bocata’s Cuban pork sandwich is first rubbed with cumin and orange zest before a long, slow roast with sherry vinegar and citrus.

These sandwiches ($6.99-$9.49) are simply sensational. And, you can order a half sandwich with a cup of soup, side salad or Israeli couscous for $6.99. But the best of the best, for me, is the porchetta ($7.49), which is a fennel-rubbed, slow-roasted, Italian pork sandwich with tangy roasted red bell peppers and a green garlic sauce. The sides, too, are unique: roasted beet salad, Tuscan bean soup, Caprese salad and more. From here on, I’ll order in the court.

City Center Food Court
28 S. State

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