Get ready to experience the revival of a New York institutional steakhouse. Rocco Steakhouse, the classic American steakhouse, opened its second location on October 31st at 106 East 57th Street (former BLT Space and prestigious Dorchester Co-Op), bringing its signature old-school charm and dry aged steaks to Midtown Manhattan.
Helmed by Wolfgang’s Steakhouse alumnus and true New Yorker, Rocco Trotta, the steakhouse embodies the essence of a bygone era. Rocco, whose company The LiRo Group played a vital role in rebuilding Lower Manhattan after 9/11, brings the same dedication to quality and detail to his steakhouse. Rocco’s Midtown expansion is led by a powerhouse team with over two decades of experience in steakhouses, including Wolfgang’s. Partners General Manager Pete Pjetrovic, Beverage Director Jeff Kolenovic, and Sommelier Henry Doda oversee every detail, ensuring impeccable service and a carefully curated selection of food and drinks at both locations.
Newly appointed Executive Chef Dominick Pepe, formerly of Boucherie and Veronika, takes the helm at Rocco Steakhouse’s new Midtown location. With extensive experience of selecting premium meats, Chef Pepe will oversee the restaurant’s dry-aging program, ensuring the highest quality steaks. While staying true to the beloved classics of the original location, Rocco Steakhouse’s new Midtown menu embraces the fiercely competitive market with a new sustainable fish program and some expanded new additions. Drawing inspiration from Italian steakhouses and offering a robust selection of seafood, the menu will continue to cater to diverse palates.
At the heart of the menu lies an in-house dry-aging program, managed by Executive Chef Dominick Pepe and the restaurant’s skilled butcher. The dry-aging process, carefully controlled for 28-35 days, strikes the ideal balance between tenderness, flavor, and that signature “funkiness” steak connoisseurs crave. The aging room, housing a significant amount of meat valued in the six figures, showcases four prized cuts like Porterhouse, Tomahawk, New York Strip, and Ribeye, all expertly butchered on-site.
With a focus on sustainability and minimizing waste, Chef Pepe utilizes offcuts and scraps from the butchering process to craft a flavorful 80/20 blend burger. The restaurant’s commitment to responsible sourcing extends to its partnerships with sustainable farms, ensuring the highest quality meat and seafood.
Rocco Steakhouse caters to steak lovers with a selection of U.S.D.A Prime Meats, including the 46 oz Tomahawk Ribeye and a shareable Porterhouse for two. Each dish highlights the restaurant’s dedication to dry-aged beef, complemented by classic sides like Jumbo Baked Potatoes and Lobster Mac and Cheese.
While steak takes the center stage, Rocco Steakhouse also offers an array of fresh seafood and Italian-inspired dishes. Guests can enjoy a generous Seafood Tower, brimming with market-fresh delicacies, or opt for fresh cooked seafood dishes, such as Broiled Chilean Sea Bass and Shrimp Scampi. Italian favorites like Chicken Parmesan and Veal Osso Bucco add warmth to the menu, along with new offerings to add at a later date. For a sweet finale, the shareable Dessert Platter features six treats.
Rocco Steakhouse’s beverage program is a tribute to the classic steakhouse connoisseur, featuring a selection of fine spirits and crafted cocktails. For the sophisticated drinker, Rocco’s offers a curated collection of rare and special reserve spirits. These exclusive bottles, often limited to just a few per month or even per year, include coveted names like Pappy Van Winkle’s Reserve and The Macallan James Bond 60th Anniversary Release, alongside expertly crafted timeless cocktails like the classic Martini with a twist, Negroni, Sidecar, Boulevardier, and Old Fashioned, as the perfect complement to the rich flavors of Rocco’s signature steaks. Rocco Steakhouse boasts an impressive wine program featuring a meticulously curated selection of prestigious bottles and rare vintages, including coveted labels like Solaia, Hundred Acre, Far Niente, and Dominus. With over 1,200 bottles housed in a temperature-controlled cellar, the collection offers an array of exceptional wines from France and Italy, ensuring a perfect pairing for every palate and occasion. Discerning connoisseurs can even splurge on highly sought-after vintages like the legendary Petrus 2006, with prices reaching up to $9,995 per bottle.
Stepping into Rocco Steakhouse is like stepping back in time to the golden age of New York steakhouses. The interior exudes an old-school ambiance with lush dark wood paneling, low lighting, and prints of iconic New York City buildings. The main dining room accommodates 150 guests, while a lively bar area offers 50 seats and TVs for catching sporting events. A private dining room for up to 80 guests is also available, equipped with screens for presentations.
Hours of Operation –
106 East 57th Street
Monday – Friday 12pm – 10.30pm
Saturday 5pm-11pm
Sunday – closed
