You’re sweaty. Your hair is basically 40% salt and 60% sand. You’ve just spent six hours fighting for three square feet of space on 90th Street, and honestly, the only thing keeping you from a total meltdown is the thought of a carb-heavy reward. Everyone talks about the beach, sure. But the real ones? We talk about the walk back to the train. Specifically, we talk about stopping at Rocco’s of Rockaway Beach.
It isn’t just a pizza joint. If you grew up in Queens or spent your college summers crashing on couches in the 11600 zip code, you know it’s a landmark. It’s the kind of place where the air smells like garlic knots and floor wax, and the line moves with a frantic, beautiful New York efficiency. People argue about the boardwalk concessions—the tacos, the trendy burgers—but those are for tourists. Rocco’s is for the locals, the day-trippers who know better, and the people who realize that a beach day without a coal-fired slice is a wasted Saturday.
The Coal-Oven Magic Most People Miss
The thing about Rocco’s of Rockaway Beach is that it survived. It survived Sandy. It survived the gentrification of the peninsula. It survived the rise of "artisan" pizza places charging thirty bucks for a pie the size of a frisbee. Why? Because they have a coal-fired oven that creates a crust most chefs would sell their souls for.
Coal is finicky. It’s hot. It’s difficult to manage compared to a standard deck oven. But that high, dry heat does something to the dough. It blisters the bottom, giving you those tiny "leopard spots" of char that crunch when you bite down but stay chewy in the middle. If your slice doesn't have a little bit of structural integrity—the "Queens fold"—then what are you even doing?
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Most people just order a regular slice and call it a day. That’s a mistake. You have to look at what’s coming out of that oven fresh. The Grandma pie? It’s legendary. It’s thick enough to feel like a meal but light enough that you don't feel like a lead weight on the A train home. They don’t skimp on the sauce either. It’s bright, slightly sweet, and tastes like actual tomatoes, not a tin can.
Finding Your Way to 116th Street
Getting there is half the battle. If you’re coming from Manhattan or Brooklyn, you’re likely taking the A train or the ferry. Rocco’s sits right on Beach 116th Street. This is the heart of the "old" Rockaway. While the 90s and 100s have been taken over by trendy bars and condos, 116th still feels like the neighborhood center. It’s busy. It’s loud. It’s real.
- The Pro Move: Don't wait until you're starving. The line at Rocco’s can get deep on a Saturday around 5:00 PM when the beach clears out.
- The Menu: It’s bigger than you think. They do pasta. They do heroes. The chicken parm hero is a sleeper hit—the bread stays crispy even under a mountain of mozzarella.
- The Vibe: It’s no-frills. You aren't here for a candlelit dinner. You’re here for plastic forks, paper napkins, and the best fuel in the five boroughs.
I’ve seen people try to eat their pizza while walking to the ferry. Don’t do that. The wind off the bay will cold-shock your cheese in three minutes. Sit down. Or, better yet, grab a whole pie and take it to the concrete seating area near the water. There is something deeply satisfying about watching the sunset over the Jamaica Bay bridge with a box of Rocco’s on your lap.
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Why the "Rockaway" Identity is Baked Into the Crust
Rockaway is a resilient place. It’s a peninsula that feels like an island. When you walk into Rocco’s of Rockaway Beach, you’re stepping into a business that has seen the neighborhood change four times over. You’ll see firefighters, surfers with sand still on their ankles, and grandmas who have lived in the same rent-controlled apartment since 1974.
This isn't a "concept" restaurant. Nobody is "curating" the experience for your Instagram feed. The lighting is bright. The counters are sturdy. It’s built to handle the volume of a July 4th weekend without blinking. That’s the E-E-A-T (Experience, Expertise, Authoritativeness, and Trustworthiness) of the pizza world. They’ve done the reps. They’ve tossed a million doughs. They know exactly how much salt goes into the sauce to make you want another soda.
I remember talking to a guy behind the counter a few years back. He didn't have time for a long chat—nobody at Rocco’s does—but he mentioned that the humidity from the ocean actually affects the dough. Some days it’s stickier. Some days it needs more flour. That’s the kind of institutional knowledge you don't get at a chain. It’s a living, breathing craft.
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More Than Just a Slice
While the pizza gets the headlines, the Italian specialties are what keep the locals coming back in the dead of January when the beach is empty and the wind is howling.
- The Calzones: They are massive. Ricotta-heavy and golden brown.
- Garlic Knots: They don't skimp on the parsley or the oil. Your breath will be a weapon for 24 hours. It’s worth it.
- The Salads: Surprisingly fresh. If you’re trying to pretend you’re being healthy after a day of drinking beer on a blanket, the chopped salad is a solid choice.
Is it the "best" pizza in New York City? That’s a loaded question. "Best" is subjective. If you want fancy sit-down service with a wine list, go to Manhattan. But if you want a slice that captures the soul of a Queens summer—salty, hot, and unpretentious—then Rocco’s is the undisputed champion. It’s the taste of the end of a perfect day.
How to Do Rocco’s Like a Local
If you want to avoid looking like a total tourist, there are rules. First, know what you want before you get to the front of the line. This isn't a place for "hmm, let me see." Second, grab your own napkins. You're going to need more than you think because that coal-fired grease is part of the charm.
Finally, respect the space. It’s a community hub. If you see an older person looking for a seat, slide over. The tables are communal in spirit, if not in design.
Rocco’s of Rockaway Beach stands as a testament to the fact that you don't need a gimmick to succeed in New York. You just need a hot oven, a good recipe, and a location that makes people feel like they’ve finally arrived home after a long day in the sun.
Actionable Steps for Your Next Visit
- Check the hours: They can shift seasonally, so if you're heading down in the late autumn, call ahead.
- Cash is king: While they take cards, having cash makes the line move faster, and the staff will appreciate it.
- The "Half-and-Half" Rule: If you’re with a group, get a half-specialty, half-regular pie. The toppings are generous, but sometimes you just need that pure cheese and sauce foundation.
- Transport: If you’re taking the ferry back to Wall Street, give yourself a 20-minute buffer to grab your food and get to the dock. The ferry wait can be brutal, and having a hot box of pizza makes you the most popular person on the boat.
- Storage: If you somehow have leftovers, these slices reheat perfectly in an air fryer at 360°F for about three minutes. It brings that coal-fired crunch right back to life.