As a child, Rocco and his family frequently crowded around the table to enjoy hearty Old-World Italian fare. Young Rocco treasured these family meals so much that he wanted to open an Italian eatery modeled after them. As he grew older, Rocco found someone who loved family meals as much as he did?his sweetheart, Rosa. Together, they established Rosa & Rocco?s Italian Kitchen & Steakhouse, whose menu is filled with classic dishes, including the couple's favorites.
Rosa and Rocco's Favorites
After the veal meatballs are made using a top-secret recipe, they're smothered in marinara and sprinkled with parmesan.
Baked in red sauce and topped with melted mozzarella and romano, the ravioli is stuffed with meat or seasoned ricotta.
Inside the former mill that is now Mill Street Bistro Bar, servers deliver entrees of buffalo, beef, and elk sourced directly from the owner's farm. In addition to handcrafting locally sourced entrees that have included pan-fried Lake Erie perch and beer-brined, center-cut pork chops, the chefs also flambé cherries jubilee tableside for dessert. Post-dinner patrons may meander to the outdoor patio to smoke an imported cigar from the restaurant's humidor.
This year’s concert, The Great American Songbook: Opera Meets Big Band, highlights 1930s, 1940s, and 1950s hits, as well as popular American songs in the style of the Gilded Age, New Orleans jazz, and Broadway musicals. The Rick Brunetto Big Band, a 17-piece orchestra, will pump the playful tunes into the park's fresh air, where they'll float into eardrums and make friends with ossicles. Guided by master of ceremonies Cabot Rea, the opera program will feature renowned works of American composers and cereal commercial jingles performed by talented belters such as Mark Baker, Rebecca Keck, Craig Montgomery, and David Weaver. The zoo’s very own Jungle Jack Hanna will serve as honorary chair of the event, while ensuring any ruckus in the monkey cages is kept to a minimum.
Food and wine, Italian and French, fine dining and casual bar snacks?Luc? Nuovo is a place of complementary dualities. Dishes such as fresh-tomato bisque and creamy shrimp risotto are united by their locally farmed ingredients ingredients, and their ephemerality: because executive chef Mason Conway relies on the freshest produce, his menu changes with the seasons. (His staff do make mozzarella and pasta in-house all year long.) In the bar, surrounded by beer taps and wine bottles, diners peruse more streamlined snacks such as mortadella-stuffed stromboli and roasted portobello sliders topped with caramelized onion and arugula.
If you really want to drink in an oenophilic atmosphere, there's the option of booking a private dinner in the wine cellar. The bottles filling the ceiling-high wine-storage system have all been selected with an eye toward complementing the food, never overwhelming it, and menus offer many seasonal pairing suggestions. Elsewhere in the sprawling villa-style buiilding, a stone fireplace dominates the main room amid earthenware floor tiles, exposed ceiling beams, and rustic wooden half-walls. Outdoor seating fills up during the warmer months, although Luc? Nuovo draws crowds indoors on Thursday evenings for live jazz performances.
Serving Mediterranean, Greek , Italian & American Cuisine. Such as Gyros, Spinach Feta Dip, Calamari, Spanakopita, Greek Salads, Appetizers, Soups, Spreads & Dips, Salads, Pastas, Platters, Dinner Entrees Such as Baby Lamp Chops, Burgers & Sandwiches. Children’s menu such as Grilled Cheese and so much more.
Vittoria cofounder Vince Romanelli hearkens back to his hometown of Alvito, Italy, with a menu of modern and Old-World Tuscan dishes. The kitchen crafts tender housemade pastas for traditional eats such as chicken cannelloni and lemon-pepper linguine tossed with shrimp, and veal osso buco simmers in white wine and spices. Beneath the barrel-vaulted ceiling of a large, open dining area, patrons can also dig into updated entrees such as a pistachio-crusted breast of chicken adorned with marsala-caramel sauce. For dessert, chefs fill tarts with lemon curd made from Vittoria's signature limoncello and surround amaretto and white-chocolate napoleons with fluctuating borders of raspberry coulis. Wines and cocktails from behind Vittoria's marble-topped bar pair with dinner or with the musical stylings of local bands nightly.