A considered guide to the dishes worth ordering. Sourced from critics, chefs, and the unwritten knowledge of regulars.
Opened in 2013 on the bones of the original Rocco's, which had served Greenwich Village since 1922. The captains in maroon tuxedos are not a costume — they are trained for months to perform tableside service from a vanishing era.
The vodka cooks down with cream and tomatoes for ninety minutes — that is where the depth comes from. Pasta rolled fresh every morning in-house. The dish that built the empire and the one Italian-Americans argue with.
A tableside production: a pounded-thin veal cutlet the size of a dinner plate, breaded, sauced, blanketed in cheese, run under the broiler in front of you.
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.