Roccos Ristorante - Pittsburgh (PA)

5 /5 Ryan Weigold: I was recently visiting Pittsburgh for a family event and heard about Roccos. Let me tell you..I was by myself, so I sat at the bar with their amazing bartender Jaime. She had so many wonderful suggestions. From the filthy martini to start, to the the wine to the appetizer to entree and dessert. Of course I got all but their beans and greens by far are the best ive ever tasted in my life. I probably wouldnt have ever ordered them without her recommendation, and now cant stop thinking about them. The giant meatball pasta was fantastic and enough for leftovers. The cannoli was also delicious, I liked you got two varieties. Jaime was the perfect introduction to Roccos and I cant wait to go back when I get back to town.

5 /5 Rachel McCoy: Everything about Rocco’s was wonderful. Very welcoming atmosphere and staff. Great selection of food and drinks - each dish was amazing! Perfect portions, great flavor, and great service. The patio is beautiful, and the rest of the building was lovely as well. Truly such a great place to dine at with a variety of seating, and I also had a chance to speak with the owners who are amazing as well!

5 /5 Nick Capuano: A fantastic place for some quality food. The atmosphere cannot be spoken about enough. From the chandeliers and wallpaper to the wood working and even door knobs, this place has some amazing details. The food was sublime. Starting with the arancini, Definitely different from just cheese and rice, I loved the seasoning and little bit of spice that came through. Jenna had the tuscan pork chop, i want to SHOUT from the rooftops about the polenta that came with it, creamy and delicious, I wanted to get some more to go. I couldnt tell you what the glaze was but also a star to the dish. I had veal scarpariello, the sausage and little peppers on top adorned the golden fried veal cutlet, I found myself scraping up the sauce it was so good. We finished with the cannolis, the little bit of citrus in the filling made them POP. I will Definitely be back again especially for the polenta and cannolis

5 /5 Joe Fazzini: My wife and I had dinner at Roccos last evening. It was our first time there. Let me say that it was nothing short of fabulous! When it comes to my reviews, its first and foremost about the food!! We shared the house bread which was served with a white bean spread and herbed dipping oil. It was a perfect bread to accompany an Italian meal! We shared the beans and greens which were prepared with white beans that were soft but not mushy, a rich, creamy chicken stock broth and pieces of sausage with pieces of wilted endive which together made one of the best beans and greens dishes we ever ate! For entreés, I had the Roccos pasta and sauce which proved to be a star. The sauce was amazing and the pasta was homemade and cooked PERFECTLY - a "hint" of aldente!! The large mozzarella stuffed meatball on top was like the star on my Christmas tree. My wife got the filet which was amazing also. It too was perfectly prepared to a medium/medium rare. It literally melted in your mouth. It was WAY better than most ever eaten in Pittsburgh!! The pureed potatoes and wilted arugula with shaved Parmesan as accompaniments were delicious. And although we felt like we had overeaten, we shared a tiramisu for dessert.... which proved to be another wise choice. "I" am generally not a fan of tiramisu as I dont care for "soggy" lady fingers. HOWEVER, this tiramisu was a nothing short of a perfect "twist" on traditional tiramisu. Served in a round, "cocktail" glass, the lady fingers were the consistency of a soft cookie.. wth layers of sweetened mascarpone and topped with whipped cream and coffee powder... dessert genius! AND our server Maia deserves a shout out. It was our pleasure to meet Rebecca (one of the owners). For those "reviewers" who complained about the "loudness" I will say that growing up Italian and being the "Chef-in-Residence" in my family, I cant remember one GREAT meal, shared with family and friends, that was shared in silence!!! We cant wait to return!!! Thanks to all!!!

5 /5 Heather Kersting: We had the pleasure of experiencing Roccos opening night firsthand. From the moment we stepped inside, we felt warmly welcomed, and the ambiance was stunning. Our dining experience was outstanding, beginning with the exceptional Tomato and Burrata, elevated by the creative use of basil oil instead of balsamic. Cousin Tonys Gnocci Ala vodka was particularly tasty. The chicken cutlets Al Limone and Milanese style took center stage, though the swordfish was cooked to perfection as well. After dinner, we retired to the 1864 club, the cigar bar, where we found a wonderful array of cigars, wine, and spirits. The wine flight and charcuterie were delicious. All in all, the evening was highly enjoyable, and we look forward to our next visit.