Rocca - Pasta Focused Italian Cuisine in Tampa
I often get asked for special occasion restaurants in Tampa and Rocca is always one of my first recommendations. But truthfully, this pasta focused Italian restaurant in Tampa Heights isn’t just for special occasions; while the food and service is on par with a fine dining restaurant, you still feel like you are in a neighborhood spot. You’ll see tables of families and friends relaxed, laughing while enjoying bottles of wine expertly selected by Rocca’s sommelier, in addition to those there for business dinners, date night or special celebrations.
Executive Chef-Partner, Bryce Bonsack, worked his way through multiple Michelin star kitchens in New York before deciding to return to Tampa to open the pasta-focused restaurant. Prior to opening the restaurant he headed to Italy to learn more about the workings and techniques of an authentic Italian kitchen. He lived and worked with the Rocca family, whom he ultimately named the restaurant after in honor of their hospitality towards him.
The menu at Rocca is definitely pasta heavy and also seasonally focused, you’ll see dishes go on and off the menu based on what ingredients are currently in season and you’ll also see dishes change slightly for the same reason.
In addition to a great wine list, they have a strong cocktail program with innovative seasonal cocktails. At one of my most recent visits I enjoyed the Children of the Corn with reposado tequila, Oaxacan corn, lime, cinnamon, and chile & the Grilled Dirty with olive vodka, olive juice, and grilled olives.
When you start your meal I recommend ordering their bread service; their bread is all made in-house and is great to enjoy on it’s own or to accompany other dishes throughout the night.
For starters there is a good selection of meat and seafood options. I am always drawn to steak tartare and the Carne Cruda at Rocca is delicious. It is a grass fed steak tartare served with house-made focaccia and lemon. One starter that I ended up enjoying more than I thought I would was the Japanese Sweet Potatoes with broccolini, jalapeño, creme fraîche and wagyu beef pancetta, I loved the contrasting flavors and textures. There is also typically a seafood crudo on the menu and I recently had a Hamachi Crudo with green tomato, avocado, pistachio, black garlic and satsuma.
One of the most popular items on the menu - and the subject of a few of my viral Instagram and TikTok posts - is the Tableside Mozzarella Cart. Many times a tableside experience is just for show, and the dish doesn’t live up to your expectations, but that is not the case here. They have dedicated Mozzarella Cart Attendants who have perfected the experience and walk you through it step by step: from pouring hot water on the curds, to stretching the cheese as it forms, to slicing the fresh heirloom tomatoes, to ripping the basil, and finally, to topping it with the 10-year-aged balsamic vinegar. It is absolutely a must-order if you ask me, and as noted on the menu, it’s meant to be shared as the portion size is quite large.
Moving on to the pastas, there are some on the menu that you will always see, like the Tagliolini al Ragu with beef ragu, basil, and 30 month parmigiano. The Raviolini del Plin is another pasta that has been on the menu each time I’ve dined, however the ingredients will change based on the season. At my most recent visit the Gnocchi dish was served with brown butter, brussel sprout leaves, trout roe, garlic cream, and potato crips. That gnocchi was unique and interesting, really playing with different flavors and textures that may seem a bit strange to some, but worked well together to create a delicious and memorable dish. However, my absolute favorite pasta dish I’ve had at Rocca is the Spaghetti al Limone with blue crab, zucchini, and lemon.
Another showstopping dish is the Dry Aged Rohan Duck to share. The duck is presented tableside as a chef finishes it with duck jus and tells you all about it. It is aged in-house for 3 weeks and served with duck fat polenta, seared fois gras, duck confit, and duck jus. I absolutely love this dish because you get to try the duck so many different ways, it really is a homage to the duck. There are only a limited number of ducks available per night, so it is recommended that you let them know in advance if you would like one; I let them know when they call to confirm my reservation.
If you’re looking for an additional large, shareable dish they also offer the Bistecca, a prime 20 oz New York strip with garlic confit, broccolini, and bagna verde which I, along with everyone at the table, really enjoyed.
Now on to desserts…I tried all that were available on my last visit. My favorite was the Basil Custard with rum apples and streusel, we asked the server about it before ordering and she described it as “delightful” which I definitely agree with. I found it to be full of flavor but not a heavy dessert by any means. The Pistachio Gelato with honey and lemon zest was another favorite of mine. I also had a great glass of Vin Santo, an Italian dessert wine, to end the night.
Reservations to Rocca can be made through their website. They also recently expanded and now offer a private dining room for large parties up to 16, in addition to their already popular “officina” (aka chef’s table) which is a semi-private experience in the kitchen for parties of 6-8. To reserve for a large group you can call them at (813) 906-5445.
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