Bocce Union Square
20 Union Square
OpenTable 90 days in advance
Walk-ins encouraged & they have texting
You know that random building in the middle of Union Square? The one that nobody really ever noticed. That's where Bocce Union Square is located, in the smack dab middle of the Union Square Greenmarket. The space is fairly big with open air seating (which in 95 degree weather, was actually somewhat manageable), but for slightly cooler days they have outside seating as well. The Executive Chef, Tim Meyers, hails from Charlie Bird and Roberta's and the menu had help from Anthony Falco (former Roberta's chef). The cocktails are made up of a handful of "spritzes" which are good (not great) and are very light and refreshing, especially in the early afternoon on a hot day. In my opinion, the Rose spritz was #1.
For the "Share" section, you should be getting at least one bocce bread for the table (plan on having one for 3-4 people). It's merely pizza crust molded into one fluffy, big puff with ricotta and extra virgin olive oil.
The pizzas are solid and there are a few unique ones you don't see everywhere (e.g., scampi and asparagus). We had the mushroom and pepperoni (the pepperoni tastes like Prince Street pep if that means anything) and one pizza should be enough for 1-2 people depending on how hungry you are. If you're looking for something else on the non-carb heavy front, the snap pea caesar is easily shareable and unlike any salad you've probably had.
If you didn't think 90 days out to get a reservation (like any normal person), the bar area is very open, which makes it comfortable to stand with a couple people while waiting for a table.