From Our Editors
The food-child of three Staten Island–born friends, Rocco's Tavern's lengthy menu compiles the trio's love of authentic thin-crust, New York–style pizza and East Coast Italian eats. Like prepping for a three-day operatic sing-off, patrons can dodge unhinged jaws by warming up with an appetizer of panko-breaded, corn-flake-crusted boneless chicken wings or a platter of deep-fried calamari fritti. Lunchtime guests can continue the nosh fest with a prime-rib-dip sandwich bookended by a french roll and smothered in au jus sauce. If diners' rumbling bellies are singing the same hungry tune, they can turn to the doughy bites of a specialty pizza, such as the cream-sauce-and garlic-infused white pie, or sprinkle a personalized 18-inch disk with up to six comestibles from Rocco's list of more than 15 ingredients, including meatballs, canadian bacon, and kalamata olives. With more than 18 beers on tap and a lengthy wine list, patrons can stunt the growth of throat cacti with delectable sips of fermented juices or a cocktail from the tavern's fully stocked bar.