You know how some beach towns have that one restaurant everyone talks about, and then you go there and it's basically just overpriced frozen fries and a view? Yeah, that isn't this. Rocco's of Roc Beach is a bit of an anomaly in the Rockaways. Honestly, it feels like someone took a high-end, old-school Italian joint from the heart of Manhattan or South Philly and just dropped it right onto Rockaway Beach Boulevard.
It's loud. It’s warm. It smells like coal smoke and garlic.
The first thing you'll notice when you walk into the spot at 115-10 Rockaway Beach Blvd is that it doesn't try too hard to be "beachy." There’s no tacky driftwood or plastic anchors. Instead, you get a vibe that is upscale but surprisingly chill. You’ve got the coal-fired oven glowing in the back, and if you’re lucky, you’ll see the owner, Joanne Cotrone, buzzing around making sure everyone actually likes their food. It’s a family-run operation, and you can tell because the staff treats the regulars like they’ve known them since kindergarten.
What’s the Deal with the Pizza?
Let’s be real: people come here for the coal brick oven. Most pizza places in New York use gas or wood, but coal is a different beast. It burns at a much higher temperature—we’re talking intense heat that creates a specific kind of "char" that isn't just burnt dough. It’s flavorful.
The Original Margherita was actually voted the best pizza in Queens by the Queens Chamber of Commerce. That’s a big deal in a borough that takes its dough seriously. The crust is thin, light, and has that signature "leopard spotting" from the coal. But if you want to eat like a local, you might want to look at the Upside Down Siciliano. They put the mozzarella on the bottom and the San Marzano tomato sauce on top, finished with Locatelli cheese. It’s thick but airy.
One thing the menu warns you about—and they aren't kidding—is that coal-fired pizza cools down fast. Because the crust is so thin and artisanal, it doesn't hold heat like a greasy $3 slice. If you're ordering takeout, basically be prepared to give it a 2-minute refresh in your oven at home. It’s worth the extra effort.
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More Than Just a Pizza Shop
It’s easy to pigeonhole this place as a pizzeria, but that’s kind of a mistake. The kitchen is led by Executive Chef Bruno Milone, and the guy is doing things with pasta that you wouldn't expect five blocks from the Atlantic Ocean.
The pasta is handmade. Every single day.
If you see the Pecorino Romano Pasta Special on the menu, get it. They toss fresh bici pasta inside a giant hollowed-out wheel of Pecorino Romano D.O.P. cheese. It’s theatrical, sure, but the flavor is incredibly concentrated. Another sleeper hit is the Gnocchi al Gorgonzola Dolce. The gnocchi are like little clouds, and they’re tossed in a 100-day creamy gorgonzola sauce with caramelized walnuts. It’s rich. It’s heavy. It’s perfect if the ocean breeze is getting a bit chilly.
A Few Standout Menu Items
- Grandma’s Meatballs: These are served with a dollop of fresh imported ricotta. They taste like someone actually spent all Sunday simmering them.
- The Gigi Pizza: This one is a white pie with smoked speck and creamy burrata. It’s basically a salt-and-fat bomb in the best way possible.
- Stuffed Sicilian Artichoke: A massive portion that’s great for sharing, assuming you actually want to share.
- Sacchetti: These are little "money bag" pastas stuffed with four cheeses and a touch of truffle oil.
The Secret "Chef’s Table" Experience
Most people don't realize that Rocco's offers a Chef’s Table experience. It’s not something you’ll see advertised on a giant neon sign, but it’s one of the best values in the city. Chef Bruno basically takes over and serves a multi-course tasting menu, often pairing dishes with specific wines.
He’ll walk you through where he sourced the flour or why the tomatoes had to be a specific brand. It’s intimate. You’re not just a table number; you’re part of the kitchen’s rhythm for the night. Last time people checked, it was around $75 a person, which, for a high-end Italian tasting menu in New York, is kinda unheard of.
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The Logistics: Parking and When to Go
Let’s talk about the elephant in the room: Rockaway parking. It’s a nightmare. Especially in the summer.
Rocco’s handles this better than most by offering valet parking on weekend nights. Honestly, just use it. Don't waste forty minutes circling the blocks near the boardwalk.
The crowd changes depending on when you show up. Saturday nights are high-energy, loud, and great for a group of friends or a lively date. If you want something a bit more "cozy mom-and-pop," try a Tuesday or Wednesday. The service is a bit slower-paced, and you can actually hear the person across from you without leaning in.
Also, they have a retractable roof. This is huge. In the summer, the place opens up and you get that sea air, but they can close it in seconds if a random Atlantic storm rolls in.
Is it Actually Authentic?
"Authentic" is a word that gets thrown around way too much in food writing. But here, it fits. They aren't trying to reinvent the wheel; they're just using better ingredients than the guy down the street. We’re talking San Marzano tomatoes, 100-day aged cheeses, and flour that hasn't been bleached into oblivion.
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The NY Times even put them on their list of the Top 25 Best Pizza Places in New York. That isn't just local hype; that's industry recognition.
What You Should Know Before You Go
- The Heat: That coal oven makes the front of the restaurant warm. If you run hot, ask for a table further back or near the outdoor section.
- Gluten-Free: They actually have gluten-free pasta and pizza options. They’re pretty careful about cross-contamination, too, which is a relief for Celiacs.
- The Gelato: Save room. They have a dedicated gelato and bakery section. The pistachio is usually the winner.
- Reservations: Definitely book ahead on weekends. You can usually do it via Toast or their website.
Actionable Next Steps
If you’re planning a trip to Rocco's of Roc Beach, start by checking their Instagram or website for the daily specials. Chef Bruno often does limited-run seafood dishes—like squid ink pasta or fresh Mediterranean sea bass—that aren't on the regular menu.
When you get there, don't just order a plain pie. Try one of the "Voted Best in Queens" Sicilian squares to see the difference the coal oven makes on a thicker crust. And if the valet is out front, take the win and hand over the keys. It’ll save your sanity before the first glass of wine even hits the table.
For those looking to do the Chef’s Table, call them directly a few weeks in advance. It isn't always available, especially during peak summer months, so securing a spot early is the only way to guarantee that specific experience.
Pro Tip: If you're heading to the beach afterward, grab a couple of their garlic knots. They’re $5 for six, soaked in savory garlic butter, and they make the perfect snack for the boardwalk. Just make sure you have some mints.