Rocca- It's Pretty Much a Must-Try
Tableside mozzarella prep at Rocca is as entertaining as it is delish
The Chef-owned Italian eatery Rocca opened in 2019 and quickly became a trendy spot in the ever-growing Tampa Heights neighborhood. It has a young and modern vibe, with a crowd noise and music level to match. We are seated immediately, and the top-notch service begins. One of the unique offerings here is the table-side prepared mozzarella service. Our server brings a cart to the table and starts by adding hot water to a large bowl of fresh New Jersey curd and sets it aside to heat. She then cuts a locally sourced (Plant City) Heirloom tomato into wedges and artfully plates them. The coolest part is the cheese pull, where she takes the warm ball of goo and skillfully stretches it vertically several times until it is just the right consistency. It is then cut into pieces, added on top of those beautiful tomatoes, and topped with EVOO and a 10-year-aged Balsamic vinegar. Wow. Just try it. Yes, it’s a little pricey, but the preparation is fascinating to watch, and you’ve not had better mozzarella or Caprese around here! Two types of bread come with the bread service, accompanied by whipped butter pooled in flavorful olive oil and lightly course salted. Nuf said. Huge fan!
10-year aged balsamic vinegar applied to fresh tableside prepared mozzarella
For entrées we start with Tagliolini al Ragu ($26), a beef ragu served with basil and 30-month parmigiano. The pasta is perfectly cooked, but the cheese renders the dish too salty and overpowers the beef and sauce. This sauce needs to be more delicate on that fresh pasta. Next is Tortello all’ Uovo ($23), an egg yolk and ricotta-filled pasta pocket surrounded by a variety of roasted and shaved mushrooms, and it is divine. Cutting into that perfect pasta and letting the egg yolk ooze into that cheese while scooping up a bite of those mushrooms is top-shelf dining. Fantastico!
Egg yolk mixes with roasted and shaved mushrooms in the Tortello all’ Uovo dish
Tagliolini al Ragu
The dessert menu offers six different dishes, all with Port recommendations. We choose Basil Custard topped with rum apples and some crunchy streusel. It’s a creamy custard with a cinnamon lean and crunchy texture, and it makes for a nice light finish to a delicious meal.
Basil Custard- with rum apples and streusel
Rocca’s menu is seasonal, so frequent visits allow for a better sampling of the kitchen’s talent. They offer a full-service bar, creative cocktails, and an extensive wine and whiskey selection. The beer list is short, and prices are fine-dining level. If you want a unique experience, try Officina, an up close and personal meal at the chef’s tasting table in the kitchen. Located across the street from Armature Works, it is tough to find parking here. It’s ten bucks a pop to park in the lot, so beware.
