BWW Preview: ROCCO STEAKHOUSE - An Elegant Classic American Steakhouse in NoMad

Rocco Trotta is no stranger to New York City landmarks. As co-founder and chairman of the board of The LiRo Group, a leading construction management and engineering firm, he has contributed to projects including the post-9/11 rebuilding of Lower Manhattan, the No. 7 Subway Line Extension, and the High Line Park.

At Rocco Steakhouse, the experienced entrepreneur has created a different kind of landmark-a classic American steakhouse in the NoMad neighborhood of NYC. Rocco's career in hospitality was inspired by his father, who owned a luncheonette in Brooklyn, and developed from a passion for sharing fine food and wine with friends and family. Rocco Steakhouse is the fulfillment of a particular inspiration. The spark that ignited it began at Wolfgang's Steakhouse, where he connected and bonded with his current partners, General Manager Pete Pjetrovic (previously GM at Wolfgang's for 10 years) and Beverage Director Jeff Kolenovic, well known for the outstanding quality of their service to clients. Together, they decided to take the classic American steakhouse to the next level.

At Rocco Steakhouse, Pjetrovic and Kolenovic, along with Executive Chef Johnny Jevric (also a veteran of Wolfgang's) will continue to build on the strong relationships they built during their long tenure at Wolfgang's. One key to the high standard of hospitality and impeccable service at the new restaurant is experience: Every employee has worked for at least 10 years at a top New York steakhouse-including head waiter and sommelier Henry Doda, who worked with Pjetrovic at Wolfgang's for 10 years under the same titles.

Guests-both old friends and new- are welcomed into the expansive space, designed in collaboration with David de Angelis. In contrast to many steakhouses, the space is bright and light. The inviting U-shaped bar has floor-to-ceiling windows looking out over Madison Avenue. Opposite the bar an accent wall of Giallo di Sienna stone bathes the room in a red-flecked glow. Picture-frame ceiling lighting fixtures light the dining room, highlighting the mesh gold and silver accents inspired by historic Italian butcher gloves. And in the back, there is a more intimate dining room with a wall of wines. The setting is primed to impress: whether for a romantic dinner, a power lunch, a client dinner or a family celebration.

Partner and Beverage Director Jeff Kolenovic is a hands-on master bartender. At Rocco Steakhouse, regulars will find the kind of bartender who starts chilling your glass or prepping your cocktail when he sees you coming, or who senses when you want to try something different. The bar specializes in classic American cocktails, with a focus on detail and balance. The extensive and deep wine list includes wines from California, Australia, France and Italy-including many full-bodied reds that pair well with steak-and a special selection of Cabernet Sauvignon from the Napa Valley. Guests can settle in for an afternoon or evening at the bar-and choose from a selection of appetizers such as Tuna Tartare or Oysters Rockefeller, graze on Rocco's Chopped Salad, composed of spinach, romaine, peas, corn, carrots, cucumber, hearts of palm, avocado and red cabbage or a Salad Nicoise with fresh, perfectly seared tuna, or dig into heartier fare such as a Classic Sirloin Burger or a New York Sirloin Steak Sandwich.

Executive Chef Johnny Jevric leads the kitchen with more than twenty years of culinary experience at fine dining restaurants in New York City, including the past ten years as Executive Chef at Wolfgang's. At Rocco Steakhouse, he uses only the best ingredients: USDA prime beef dry-aged onsite in the restaurant's aging box; fresh seafood, poultry, vegetables and other produce sourced from local farmers, butchers and other local businesses. While there's no denying that steak is the main event, seafood lovers will be thrilled to dine here as well.

To begin with the Chilled Seafood Tower cannot fail to impress. Piled high with the freshest seafood available in the market that may include oysters and clams on the half shell, steamed lobster, jumbo shrimp, and stone crab-all also sold as individual appetizers-it is a sight to behold. Other appetizers on offer are the hearty Crab Cake and extra thick cut Sizzling Canadian Bacon. Salads include the steakhouse classics-Caesar, Iceberg Wedge with bacon and Roquefort cheese, Sliced Beefsteak Tomatoes for two-as well as Arugula Apple and Pear Salad with shaved parmesan and Rocco's Chopped Salad.

Steaks and chops include Porterhouse for two or more, New York Sirloin, Filet Mignon and Ribeye. Other meat selections include a wide range of veal dishes (Italian classics Milanese, Parmesan, Ossobuco) as well as Veal Chops and Lamb Chops. Grilled fish (such as Tuna steaks) benefit from Jevric's masterful grilling techniques. Broiled Red Snapper, Salmon, and Halibut, as well as Jumbo Shrimp Scampi and 3 ½ Pound Steamed Lobster will wow the most discerning seafood connoisseur.

Steakhouse sides are also a must and offer an abundance of options. Potatoes five different ways: German Potatoes, roasted until crisp; Steak or Cottage Fries, Mashed or Baked. Creamed Spinach, Asparagus or Broccoli, sautéed or steamed, Batter Fried or Sautéed Onions, and Lobster Mac and Cheese (with or without truffle oil.)

For dessert, the variety is also extraordinary. Crisp Apple Strudel, complex, layered Tiramisu, thick, rich, yet somehow light Cheese Cake, Key Lime Pie, Pecan Pie, and Hot Fudge Sundae (to name just a few) all can be enhanced by house made Schlag-uber-thick, rich and sweet whipped cream-a decadent end to an unforgettable meal.

Rocco Steakhouse is located at 72 Madison Avenue between 27th and 28th Streets. Call 212.696.9660 or visit: www.roccosteakhouse.com. Hours of operation: Mon?Sat noon-10:30pm, Lunch Mon-Sat noon-4pm, Sun private parties only.

Image: Courtesy of Rocco Steakhouse

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