D.O.C move hasn鈥檛 compromised its quality fare
Print Edition
D.O.C Gastronomia Italiana, one of the city鈥檚 most beloved restaurants, may have moved shop from Dongping Road to Dagu Road, but it hasn鈥檛 compromised on its quality or ambience.
D.O.C was one of the first establishments to shine in a lofty, industrial vibe since its opening in 2013 鈥 and it still retains its interior character at the new 100 seat venue, which boasts a relaxing outdoor space facing the street and a homey, chilled vibe.
The menu is affordable and versatile for all patrons, while the clientele is a healthy mix of expats and locals.
Fresh, seasonal and authentic is D.O.C鈥檚 culinary style and that has been retained for years. The kitchen team has been working at D.O.C since it opened its doors and most of the products are made in house every day.
I chose an outdoor table to have my weekend dinner and started with the Italian staples: bruschetta, olives, prosciutto, burrata and house-made focaccia. And for these non-pretense appetizers, quality ingredients are key.
Everything was delicious, especially the house made focaccia coated with a light drizzle of green olive pesto and olive oil and cooked in the pizza oven.
It was a comforting start to an Italian meal. D.O.C burrata is also fresh at its best. Cherry tomatoes, arugula, basil and olive oil accentuated the milky flavor.
From the Italian wood fired oven stocked with cherry, apple and apricot wood, D.O.C鈥檚 perfectly charred pizzas are not to be missed.
Soft and tenderly crackling lay below the savory toppings and my 鈥渁 pizza ch鈥檈 friarelle鈥 was delicious. I loved the savory mix of wild broccoli shoots and flowers, mozzarella, spicy pork and fennel pollen sausage. It is a good option for those who prefer stronger, truly Mediterranean flavors.
Regarding the mains, the bread crumbled Milanese veal chop was less impressive but the roast rack of lamb met expectations 鈥 juicy, tender, with just enough fat to be flavorful.
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