Rocco Steakhouse

For Those About to Rocc

Breaking Down Rocco Steakhouse

Abc5e06222b21200c7cce4d0125a921319 PhotosRocco Steakhouse
The Great Steak Boom of ’15 is upon us. Prepare yourself.

And listen for the starting shot: Rocco Steakhouse, a very grand steak, chop and seafood palace in the usual style of such things. It opens tomorrow near the New York Edition. Ready your clients.

But first, let’s take a look at how it stacks up.

The vibe: Copious mahogany, sweeping expanses of tufted leather and extravagant displays of bottled fermented grape. It’s pure expense-account country.

The steaks: The usual suspects, including bone-in and -out filets, and a porterhouse for two “or more.” Yes, they found the limitless cow.

The wild cards: You’ve got four different ways to consume veal.

The sides: Mostly the classics, but you can add truffle oil to anything. Subtlety finds no quarter here. We’d also like to see you order the three-and-a-half-pound lobster as a side, but that’s just us.

The liquids: More than a hundred wines, vastly skewing red, for meat’s sake. At the bar, you want the delightfully heavy-handed martini.

The slideshow: Here.

The menu: Here.

The extra innings: Should you survive, go tartufo.

We believe in you.

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