WellesleyWeston Magazine

SPRING 2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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drinks — is a welcome addition to Wellesley's restaurant scene. Bocado, in fact, offers some 40 wines and sherry by the glass (or in flights of three) and 90 different wine choices by the bot- tle. Also available, of course, are four versions of sangria: the house version with red Spanish wine, brandy, honey, triple sec, and fresh citrus fruits ($7/glass, $25/pitcher); or alternate white ($8/$28), rosé ($8/$28), or sparkling concoctions ($9/$32). The popularity of the taperia is based on diners being able to sample small portions of a vari- ety of meats, cheeses, grilled items, and even some more substantial fare while sipping on drinks of choice in a festive atmosphere. At lunch, Bocado, which means "mouthful" in Spanish, also offers pintxos plates, "small bites" at $5 each, which can include blue cheese-stuffed peppadew peppers; Manchego cheese marinated in olive oil, peppers, and garlic; black olive tapenade laced with white anchovy and served on rustic bread with a truffle oil drizzle; sherry-soaked dates wrapped in Serrano ham or plump dates stuffed with goat cheese and wrapped in thyme- dusted bacon; and sautéed shrimp with garlic, parsley, and olive oil, among other savory choices. Though less traditional as taperia fare, also available are the Hamburguesa de gambas, a shrimp and parmesan slider with hot cherry pepper sauce; or the Hamburguesa de Kobe, a beef slider with basil-Dijon mayonnaise, lettuce, tomato, and Spanish onion ($5.50). The lunch menu also offers six sandwiches, bocadillos (all $10), which are not available at dinner, and include Serrano ham and Manchego cheese; grilled chicken with a green onion- marcona almond romesco sauce; duck confit with blue cheese and a fig jam; or slow-roasted, cumin-scented pork shoulder. Dinner guests face a daunting, though tantalizing, set of choices, the good news being that portions are small and prices relatively low on each, so a table can sample and share a variety of 200 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 5 C O U R T E S Y B O C A D O T A P A S W I N E B A R

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