In Bocca al Lupo — Restaurant in Juneau

My Dearest Bowl of Spaghetti,

As I gaze upon your tangled strands of perfection, I am overwhelmed by a love so deep and profound. You, my dear, are a culinary masterpiece that tantalizes my taste buds and captures my heart with every forkful. How could something so simple as a bowl of pasta bring such joy and elation?

From the moment our eyes met, a spark ignited within me. Your aroma, a symphony of tomatoes, herbs, and garlic, beckoned me closer, and I succumbed willingly to your tempting allure. With each twirl of my fork, I am transported to a world where worries fade, and all that exists is the enchanting dance of flavors on my tongue.

Oh, sweet spaghetti, you are more than a mere dish; you are a metaphor for life itself. Just as your noodles intertwine in a seamless embrace, so do our souls, bound together by a love that knows no limits. You teach me the beauty of simplicity, reminding me that true happiness lies in the small pleasures we often overlook.

When I am with you, time stands still. I savor every bite, savoring the tender caress of the pasta against my lips and the burst of flavors that envelops my senses. The delicate balance of the rich marinara sauce and the sprinkle of grated Parmesan cheese creates a harmony that can only be described as divine.

In your presence, I find solace, comfort, and warmth. Your loyal companions, the meatballs, are like steadfast allies, adding an extra layer of satisfaction to our union. And let us not forget the gentle embrace of basil leaves, their fragrance an aromatic love letter that complements our bond.

Through the ups and downs of life, you have been my constant, my rock. In moments of celebration, you join me in merriment, spreading joy with every twirl. And when sadness engulfs my soul, you offer solace, wrapping me in a blanket of comforting deliciousness.

My beloved spaghetti, this letter is a testament to the depth of my affection for you. You are not just a dish; you are an embodiment of love and happiness. I am eternally grateful for the joy you bring into my life, filling my heart and stomach with warmth and...

We had the good fortune to have a group reservation on the Friday night after The New York Times named In Bocca al Lupo one of its top 50 picks in the nation for dining in 2023.

Service was excellent: warm, patient, and efficient. Atmosphere was lively, with good old school hip hop in the background. Our group sat at a long table by the kitchen and deli, so we had that room to ourselves.

Choices from a good wine list plus nicely mixed mocktails started the evening. Appetizers were great: the thunderdome, inflated pizza dough with a whipped ricotta spread and garlic, was a showstopper. The antipasti plate was terrific as were the meatballs and local greens bibb salad.

For entrees, there were different pizzas all over the table and they all looked good, but what I remember most was this epically good housemade pasta with a light and super tasty tomato sauce and the freshest scallops you’ve ever tasted. Amazing!

For desserts, the bread pudding was a massive portion and quite good, but I fell in love with the other option: olive oil vanilla soft serve ice cream. I wouldn’t have ordered it to be honest - I’ve never blended olive oil with my desserts - but it was brought to the table and it was out of this world good: vanilla soft serve topped with olive oil and a bit of sea salt. I went back just for this item - taking it to go - the next night. This was a seriously great, enjoyable dinner: highly recommended whenever you are in...

My husband and I were so excited to try this place. We knew what we were going to order when we arrived (their menu is posted online), only to find out that their menu was completely different, which was really frustrating. It's tucked back and kind of hard to find but I enjoyed that aspect. The atmosphere is industrial and the seating is comfortable. We started off with the baked thunderdome and it was pretty good. All of their dough is sourdough which I love! My husband ordered the New York Pizza with added bacon (bacon was never added but we were charged for it). I ordered the leaky goat pizza, because I wanted to venture a little outside of my comfort zone. I did not care for my pizza at all, I think the leaks were just a bad choice on my part. However the toppings on both mine and my husband's pizza were really sparse, especially the cheese. Overall I didn't care too much for this restaurant. It's very trendy and hip and there is a lot unique flavors (in my opinion none that I really care to try like fennel pollen, honey-on pizza) so in turn the prices are higher. If you are a tourist or someone who's looking for a "unique experience," or "trendy" food this is your restaurant. However if you are a local just looking for a good meal I would not bother going here. While their sourdough is excellent I feel like it's definitely geared toward the hipper...