Terrific Takeout: Rocco Steakhouse Our Coverage Sponsored by Fresh Origins
From seafood to steak, Rocco Steakhouse has impressed us on our initial visit
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Peachy Deegan spent a lot of time with her Dad at Chuck's Steakhouse in the Hartford Civic Center before faceoffs, eating steak teriyaki and drinking shirley temples, always (and was always finished eating before the crucially important 6:50pm warmups that included the amazing coaches of today's Chicago Blackhawks). So, of all of the types of restaurants on the dining spectrum, steakhouses are among our favorite and Peachy has also expanded her personal menu choices to include a lot more than those two items. Some we've featured have been one-trick ponies. Few are truly fantastic. To this end, it is a great day for eating (you know, like Bob Johnson said it was a great day for hockey) when we find a new steakhouse to brag about. In this high holy season of Stanley Cup Playoffs, we return to our love of steakhouses and we're going to brag about Rocco Steakhouse, a great combination of American and Italian steakhouse cuisine, because we had a great initial visit. It opened on September 2, 2015 and Gianni Jevric is the Executive Chef. We have yet to meet owner Rocco Trotta himself but we met co-owner Pete Pjetrovic, his business partner who is doing a great job. Rocco, we look forward to meeting you next time.
We began with the fabulously fresh Smoked Salmon, which is wild and is sourced from Norway. We absolutely loved it and it did not live a long life on Peachy's plate. It is delivered fresh every two days and we also love love loved the terrific sauce of shallots, dill, and capers which boasted outstanding flavor and creaminess.
We are very big fans of salads because we like having a balanced diet, and we find it laudable that Rocco Steakhouse has their own signature salad. Please meet the Rocco Salad Chopped: Spinach, Romaine, Peas, Avocado, Corn and Carrots. The color was awesome: a reflection of the freshness and nutrition involved. It was chopped perfectly. They listened and put the house vinaigrette on the side for the uber-picky one here. We love it when people listen the first time and get things right, and the friendliness of everyone we interacted with was off-the-charts positive.
Of course you want to know how the steak is.
You're going to be really happy with the Bone-In Filet Mignon, sized at 18oz.
They even make their own steak sauce.
All carnivores like us will delight in the signature prime beef that is aged for 30 days, yielding quite the succulent selection that will silence banter and bring your full attention to the plate. From the midwest, the steak is thick, juicy and everything you'd want it to be. We count 11 choices under steaks and chops, and the overall menu is completely comprehensive.
Of the sides we tried, this lobster mac and cheese is just tops and you want to make sure you have it with the white truffle oil which makes it edibly orgastic (and you know that word from our favorite book, The Great Gatsby.) Happiness is eating this. The crust on the top is perfect and we understand there are four secret cheeses plus gouda involved that highlight the lobster so well.
These pictures definitely do not do it justice.
For your green vegetable, go for the steamed Asparagus which arrives with rich hollandaise of a proper smooth consistency.
If you are not a meat-eater, have no fear because you will fall in love with the Sauteed Jumbo Shrimp Scampi, a bastion of seafood goodness. The presentation of this dish is exquisite and the tails are butterflied to perfection. We love garlic and it absolutely comes to this party in the proper proportion. The shrimp is fresh and delightful.
The German Potatoes are done hash-brown style, and were also a solid side. We liked how they varied from crunchy to soft.
The perfect ending? Key Lime Pie is outstanding.
Peachy DEEGAN (not vegan ever ever ever!) says:
Rocco Steakhouse is Terrific Takeout!
We look forward to seeing what they do next.
