About this business

  • Cuisine
    Italian, Mediterranean, Seafood, European, American
  • Meals
    Lunch, Dinner
  • Website
    roccosinlittleitaly.com
  • Price
    $$$$$
  • Cuisine
    Italian, Mediterranean, Seafood, European, American
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

David Z.
Verified
Report | 2 years ago
Everything was great.
Lynne E.
Verified
Report | 2 years ago
Very Good, but would have liked grated cheese on table so more accessible
Kalie B.
Verified
Report | 2 years ago
NONE-- everything was great!
Joyce S.
Verified
Report | 2 years ago
Everyone at our table felt that it was difficult to understand the waiter's accent. We asked for a cannoli as a surprise for a birthday, and we received tiramisu. The party member ate the tiramisu with no complaints. 3-17-13
James S.
Verified
Report | 2 years ago
Food and service were excellent!!!
Shelby S.
Verified
Report | 2 years ago
the service and food were both fantastic.
Bryan P.
Verified
Report | 2 years ago
The pasta was great. Chicken Marsala was delicious but portions were small.
annette u.
Verified
Report | 2 years ago
We needed to ask for bread 3 times before we received it. Service seemed slow and disorganized for a Sunday evening.
Jim
Verified
Report | 2 years ago
Awesome restaurant. Food is unbelievable. Great cozy setting. My favorite place in Little Italy.
Mary E.
Verified
Report | 2 years ago
Food was outstanding. . Decor could use a makeover.
Showing 1-10 of 39 tips
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From Our Editors

Chef Rocco Gargano grew up in Matera, Italy. The son of a farmer, Rocco developed a deep appreciation for fresh, sun-kissed ingredients at an early age. Both father and son relocated to the United States in 1962, and Rocco longed to use his skills in a fine-dining setting.

Now, inside Rocco's Capriccio in Little Italy, Rocco and his kitchen staff filet fresh fish for specialties such as the grouper livornese with a sauce made from freshly chopped tomatoes, capers, and olives. They thinly slice prosciutto and melt shredded fontina cheese into a cream sauce before spreading both across cuts of filet mignon or models in public-service announcements about food fights. The chirping sound of ice against glass drifts from the bar, where mixologists blend dessert-appropriate martinis made with limoncello and Godiva chocolate liqueur, along with coffee drinks enriched by rum, Baileys, amaretto, and whipped cream. An exhaustively researched and described wine list draws heavily on sangiovese, canaiolo, and trebbiano grapes—Italian fruit much like the crops Rocco tended as a child.

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