Rocco Steakhouse - New York
With some of the city’s best steak, served by some of the most professional staff in the industry, Rocco Steakhouse has everything you want in a steakhouse, focusing on (you guessed it) USDA prime, dry-aged steak. Come here for a fine steak and a fine wine for a reasonable price. Rocco Steakhouse knows what steakhouse customers want and they deliver.
A classic American steakhouse in New York City’s NoMad neighborhood, Rocco’s Steakhouse is staffed by pros: the chef and head waiter come from Wolfgang’s, and every member of the wait staff must have at least 10 years of experience waiting tables before they can work the dining room at Rocco’s Steakhouse.
If you’re the kind of steakhouse-goer who likes to start things off with seafood, Rocco’s Steakhouse has oysters and clams on the half shell, as well as a jumbo lump crab meat cocktail and crab cakes, a seafood plateau and much more.
There is a much good red meat at Rocco Steakhouse, including New York sirloin steaks and ribeyes, filet with or without a bone, all USDA prime and aged in house.
According to “The Epoch Times,” at Rocco Steakhouse, “the porterhouse is the most popular cut, but we got the tomahawk steak, a 34-ounce beauty of a cut for a true carnivore; its crackly char gives way to tender, well-seasoned meat. If the tomahawk has you feeling like a caveman or woman, then it is entirely your prerogative to do your part to avoid food waste and gnaw on the meat bits left on the bone.”
There are also some tempting veal dishes: osso buco, Milanese and Parmesan.
The wine menu fits on one page, but it is very well curated, offering wines as low as $46 to around $5,000 for a bottle, and some rare vintages like a Masseto 2012 from Italy, a Penfold Grange 2009 from Australia, and a Chateau Petrus Pomerol, 2007.
The menu at Rocco Steakhouse is quite moderately priced: as of late 2017, the menu listed appetizers around $20 and several non-steak entrées for under $30.