There’s a new kid on the block in the Flatiron District. Rocco’s classic American steakhouse moved into the area this fall with the owners and chef all alumni of Wolfgang’s, and with each staff member required to have a minimum of ten years of steakhouse 
experience. They do know their stuff.
I was invited by their publicist sample the fare. Our waiter Daniel helped select our wine for the evening from their extensive list of wines from California, Australia, France and Italy. For California Cab lovers there’s a special selection of Cabernet Sauvignon from the Napa Valley. We drank a 2004 Pomerol from Chateau Plince ($120).
The lobster cocktail (MP) is a whole split lobster on ice, served with 
cocktail sauce and horseradish on the side for heating up the dip. The hearty crab cake ($19.95) comes with its own sauce and a small lightly dressed mixed salad of greens. Had we known that, we may have skipped one of the salads, but I’m glad we didn’t.
I recommend both lightly seasoned and dressed salads. The arugula comes with batons of apple and pear topped with sheets of shaved Parmesan ($12.95) and Rocco’s chopped is composed of spinach, romaine, peas, corn, 
carrots, cucumber, hearts of palm, fresh avocado chunks, red & green bell pepper and red cabbage ($12.95).
As you’d imagine in a steakhouse, our ribeye ($52.95) was perfectly cooked, medium rare as we requested. I liked that Daniel — knowing we were sharing it all — asked if we’d prefer that sliced. We did. We also shared a huge portion of tender veal osso bucco ($44.95) accompanied by a seasoned parslied rice. It was delicious, but I prefer mine topped with gremolata (lemon zest, garlic and parsley).
For our sides, we tried the not-to-be missed lobster mac & cheese ($14.95) drizzled with truffle oil (plus $3.95), the sauteed spinach ($10.95 a tad oily), the sauteed mushrooms ($11.95; only the typical button ones) and Rocco’s fries ($8.95 odd, thick, huge unsalted potato chips).
Be sure to save room for dessert ($11.95 each), especially the warm apple strudel with fresh schlag. Also served with the fresh whipped cream was their creme brulee; I prefer mine warm.
– bonnie
BonnieBOTB
Rocco Steakhouse
NoMad
72 Madison Avenue
New York, NY, NY 10016
(212) 696-9660
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