A research tool for restaurants. We pull from critic reviews, chef interviews, and what regulars actually order — then return the dishes worth ordering.
Opened in 2013 by Mario Carbone, Rich Torrisi and Jeff Zalaznick on the bones of the original Rocco's, which had served Greenwich Village since 1922. The captains in maroon tuxedos aren't a costume — they're trained for months to perform tableside service from a vanishing era.
The vodka cooks down with cream and tomatoes for ninety minutes — that's where the depth comes from. Pasta is rolled fresh every morning in-house. The dish that built the empire and the one Italian-Americans argue with: too sweet, too rich, perfectly engineered.
Pounded-thin veal the size of a dinner plate, breaded, sauced, blanketed in cheese, run under the broiler in front of you. Regulars order it for the table.
Mario Carbone's homage to ZZ Clark. Made tableside with anchovies pounded into the bowl, raw egg yolk, lemon, and parmigiano. The captain narrates while assembling.
Ask the captain by name and a basket arrives: focaccia, sesame loaves, seeded crackers, soft butter, tapenade. Not on any menu. Regulars order it before the first cocktail.
Reservations open at 12:01 AM ET, exactly 30 days before your date. Use Resy on a fast connection. If you can't get a table, the bar serves the full menu — walk-ins line up at 5:30 PM.