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The Basics: Rocca restaurant information

Rocca

500 Harrison Avenue
Boston, MA 02118
617-451-5151

Rocca restaurant information
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With the opening of Rocca Kitchen & Bar, renowned Boston restaurateurs Michela Larson, Gary Sullivan and Karen Haskell bring a taste of Liguria to Boston's South End. With chef Tom Fosnot at the helm, the popular neighborhood restaurant boasts a menu filled with extensively researched and entirely authentic Italian fare.

Its Harrison Avenue location allows for a little elbow room and Rocca makes the most of it with an outdoor patio, airy lounge, intimate private dining room and expansive upstairs dining room. There’s also complimentary parking – a rarity in the heart of the city.

News and Events at Rocca restaurant

A Crash Course in Italian Wines at Rocca
Having trouble telling your Barbaresco from your Montepulciano? Have no fear, your friends at Rocca and The Second Glass are ...

Taste of the South End 2010
Chefs from some of the South End's top restaurants will be descending upon the Cyclorama at the Boston Center ...

Better Know an Italian Wine at Rocca
Resolve to increase your vinous knowledge this year with a little help from your friends at Rocca and The Second ...

Rocca

500 Harrison Avenue, Boston, MA 02118

dinner
  • Sun-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 11:00 PM
bar
  • Mon-Thur: 5:30 PM - 11:00 PM
  • Fri, Sat: 5:30 PM - 12:00 AM
  • phone 617-451-5151
  • reservations recommended
  • parking on-site lot, complimentary parking
  • valet no
  • accessibility full
  • capacity: 120
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-451-5151

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Insalata
1. noun Italian for salad.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Panna cotta
1. noun Italian egg custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.