Almost two years ago, after three months of extreme renovations, Marc Gelman and Alexander Mastoris, the co-owners of Rocco’s at The Brick, opened the doors to a completely redone 220-seat American steakhouse that is beyond impressive.
There is no denying the history that was built within the walls at The Brick, which had originally opened in 1763. Alex and Marc, along with their incredible staff led by Executive Chef Cole Caprioni, had a tall order of honoring The Brick Hotel and more than 250 years of history from the once charming inn located in the historic borough of Newtown. Their mission for this well-known location was to have old-world elegance meet new age cuisine in this legendary space that once entertained guests such as George Washington and Ben Franklin.
They wanted to create an atmosphere that was lively yet at the same time romantic. Chef Cole envisioned entrees such as their miso-glazed wild halibut, that would be simple yet elegant and paired with some of the most amazing wines and cocktails. The menus were thoughtfully created with sourced ingredients and drink pairings that are meant to not only feed you but also feed your soul.
When Alex first approached Chef Cole asking him open a new restaurant and leave Nordstrom, where he had been working for 10 years in the restaurant division, Chef Cole was hesitant until he told him the name: Rocco’s. Rocco is the name of Chef Cole’s son. He took that as a good sign and knew it was meant to be.
Rocco’s takes pride in its main motto: family always comes first. Rocco’s encourages customers to come in and celebrate, whether it is for a special date, a birthday, an anniversary or just a Tuesday. The hope is for you to feel at home every time you walk through the door. The dining options are meant to reflect the restaurant's commitment to honoring those big and small meaningful moments in your life.
Chef Cole takes pride in his meats and says they have all USDA prime quality meat selected from 2% of the cattle in the United States. He recommends the three-pound porterhouse for two or the two-pound tomahawk rib steak. Cole says all of their salad dressings are made in-house
“It’s a complete scratch kitchen. Everything here is fresh down to our mayonnaise,” he says.
He also suggests the twin Maryland crabcakes with Old Bay remoulade.
“Our crabcakes are killer. Don’t snooze on our crab cakes.”
He says basically all the food “is over the top,” and he’s right, with menu items like maple-bourbon glazed bacon, diver scallop risotto with butternut squash puree, and muscles done three ways: classic mariniere, fra diavolo or coconut and red Thai curry.
Rocco’s is not just known for its incredible dinners; the oysters, raw bar and extensive seafood collection are out of this world. Also, be sure to check out Sunday brunch or stop in for happy hour Monday through Friday from 4–6 p.m. for specially priced cocktails, appetizers and a complimentary carving station. Rocco’s also has special private events, such a Rocco’s Whiskey Warm-Up where you will enjoy whiskey cocktails perfectly paired with a five-course decadent meal. Bill Binder, a whiskey expert, shares his extensive knowledge of wine and spirits during this intimate evening before his Original Whiskey Docuseries, Binder’s Stash, airs.
If you haven’t experienced the hottest spot in Newtown yet, carve out a little time to enjoy a filet Oscar, maybe a seafood tower or order a Monte Cristo from the bar. We promise you won’t be disappointed.
Open daily from 11 a.m. to 10:30 p.m.
Lunch: 11 a.m.–3 p.m.
Dinner: 4:30–10:30 p.m.
1 E. Washington Ave., Newtown