Contrary to popular belief, when the moon hits your eye like a big pizza pie, that's a lawsuit. Enjoy Italian cuisine without fear of physical reprisal with today's Groupon: for $20, you get $40 worth of Italian fare and drinks at Rocco's Capriccio in Little Italy. This deal is for dine-in only, and reservations are recommended.
Rocco's Capriccio cooks up authentic Italian fare with a combination of vitamin-rich, fresh ingredients and Old World know-how. Start dinner with deep-fried calamari fritti ($9.95) and scan the wine list to find an appropriate bottle for each tentacled arm. A pasta-filled plate of orrechietta con rapini is piled high with broccoli rabe sautéed with sausage and topped with seasoned breadcrumbs and goat cheese ($17.95). The charming eatery is known for fine cuts of veal, wild game, and fresh fish. After tasting Rocco's piccata rosalin, supple veal sautéed in white wine with lemon and capers ($19.95), tone-deaf taste buds find themselves serenading incisors with John Fogerty lyrics. The salmon al funghi equally moves compassionate diners, relocating the tender fish in a delicate brandy cream sauce with mushrooms and a kiss of tomato ($20.95).
Chef Rocco Gargano was born and raised in Matera, Italy. The son of a farmer, he brings his appreciation for fresh ingredients to all of his dishes and specialty sauces. A friendly and helpful wait staff happily awaits questions about the menu, wine list, and advanced trigonometry.
- Rocco's is very Italian, with generous helpings delicately prepared, robust and helpful servers, and a genuine ambiance punctuated by a quaint decor. The food is excellent in every way. On repeat visits we have been recognized and made to feel especially welcome. – abclll, Zagat
- We ordered about a dozen different entrees and all were outstanding. The service exceeded our expectations. – gkricher, TripAdvisor
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.