Rocca Tableside Mozzarella
Moving into the “food-as-theater” realm is Rocca’s riveting mozzarella cart, which is sadly a pre-pandemic activity. A well-trained “maître d’frommage” pulls on a pair of long black rubber gloves looking like an ad from BDSM Vogue and proceeds to knead, squish, pull and prod. The final smooth ball of cheese is cut into chunks and plated along with garden fresh heirloom tomatoes and basil. Add a few grinds of fresh black pepper, a sprinkling of coarse Maldon sea salt and luxuriously bold 25-year-old balsamic vinegar balanced with indulgent first cold-pressed olive oil, and you’ve got caprese heaven. roccatampa.com —Jon Palmer Claridge
See all winners from Best of the Bay 2020.