In late 2008 Jacob Kenedy opened his first – and now award-winning independent restaurant venture, Bocca di Lupo on Archer Street, Soho. Gelupo, a traditional gelateria and delicatessen, followed in June 2010 directly across the street.
Kenedy’s enthusiasm for and knowledge of Italian cooking stems from extended periods of time travelling around Italy and researching its regions and cuisine. Taking inspiration and expert advice from his mentors Nancy Oaks (Boulevard, CA), and Sam and Sam Clark (Moro), Bocca di Lupo’s regional Italian cuisine is explored with a contemporary eye and executed with panache and authenticity.
Kenedy’s winning menu structure with the majority of dishes available both in small and large portions – as opposed to the conventional segregation of starters and mains – has been universally praised both by customers and critics alike. The small plates formula enables diners to go on a gastronomic tour of Italy, exploring the regions into which each dish on the menu is categorised.
Jacob Kenedy has written two cookbooks: The Geometry of Pasta (published by Boxtree, May 2010) and BOCCA (published by Bloomsbury, June 2011).