Rocco Steakhouse - New York
Experience is key at NoMad steakhouse Rocco--owned by long-time restaurateur Rocco Trotta and Jeff Kolenovic (who also serves as beverage director)--where servers must have a minimum of 10 years in the business in order to work in the dining room. The majority of them formerly worked at Wolfgang’s Steakhouse, including Executive Chef Johnny Jevric and head waiter/sommelier Henry Doda.
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In addition to providing the type of service you'd expect at a classic American steakhouse, the restaurant features traditional steakhouse fare. All steaks are USDA prime and dry-aged in Rocco's custom-designed aging box. Diners have a host of choices from the steak and chops menu, ranging from a 34-ounce Tomahawk to lamb and veal chops.
For non-red meat eaters, there are plenty of options from which to choose. There's chicken parmesan, a classic Italian-American entree, grilled tuna and a three-and-a-half pound broiled or steamed lobster. Other seafood dishes include oysters and clams on the half shell, jumbo lump crab meat cocktail and crab cakes.
Those looking to experience Rocco Steakhouse on a budget should come for Saturday or Sunday brunch. It's $31 per person and includes a cocktail (mimosa, Bellini, Screwdriver, bloody mary) and three courses. Diners have entree choices such as a prime burger, 14-ounce rib-eye, seared yellow fin tuna and lobster ravioli.
