The Great Steak Boom of ’15 is upon us. Prepare yourself.
And listen for the starting shot: Rocco Steakhouse, a very grand steak, chop and seafood palace in
the usual style of such things. It opens tomorrow near the New York Edition. Ready your clients.
But first, let’s take a look at how it stacks up.
The vibe: Copious mahogany, sweeping expanses of tufted leather and extravagant displays of
bottled fermented grape. It’s pure expense-account country.
The steaks: The usual suspects, including bone-in and -out filets, and a porterhouse for
two “or more.” Yes, they found the limitless cow.
The wild cards: You’ve got four different ways to consume veal.
The sides: Mostly the classics, but you can add truffle oil to anything. Subtlety finds no
quarter here. We’d also like to see you order the three-and-a-half-pound lobster as a side, but that’s
The liquids: More than a hundred wines, vastly skewing red, for meat’s sake. At the bar,
you want the delightfully heavy-handed martini.