Attention Florida foodies… did you know you can visit Italy right in Winter Park?
I recently returned to my home in L.A. from being a “plus guest” at my husband’s college (Rollins) and theater majors’ reunion in Winter Park, Florida. We winged our way east in first-class (thank you mileage) sipping mediocre wine and nibbling a mediocre cheese plate. This middling food experience was about to change dramatically.
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We arrived sleepless and red-eyed on the red-eye a day before the festivities were to begin. So, on the recommendation of Rick Stanley, a fellow Rollins alum and owner of the Scott Laurent Collection (www.scottlaurentcollection.com/ ) in Winter Park, we decided to have an early dinner at Rocco’s Italian Grille & Bar, a stone’s throw from our hotel, before catching up on much needed sleep.
The restaurant has an old-world charm with a modern flair, decorated with dark woods, exposed brick, modern Venetian-style glass lighting, blown glass accents, contemporary artwork and tables dressed in white linen (I’m a sucker for white linen). The patio where you can dine al fresco reminded me of piazzas I’d been to in Tuscany.
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Upon entering, we were warmly greeted by the owner, Rocco Potami, a native of Italy’s Calabria region who escorted us to a table overlooking the patio.
As we studied the menu, my husband ordered a Ripasso Baby Amarone, a delicious full-bodied Italian red wine from the eclectic wine list which included wines from Italy, Australia, Washington state and California and range from $30 to $360 a bottle (would love to have had a taste of that $360 wine). House wines by the glass range from $7.25 to $15.00. I started with a vodka martini… three olives (well, they have martinis in Italy, right?).
To start, Rocco put together an antipasti trio that included a bruschetta of sautéed shallots, gorgonzola and mascarpone cheese and aged balsamic; mushroom caps stuffed with sausage, onion, red bell pepper, mascarpone and gorgonzola cheese and bread crumbs (a Rocco family recipe); and tarragon shrimp with gorgonzola and Calvados apple brandy. This was foodie heaven overseen by Saint Rocco.
Rocco then surprised us with two more “appetizer tastes:” the day’s special risotto with asparagus and fresh herbs and Papardelle Alle Cinque Terre, a pasta with shrimp, scallops and lobster braised in a white wine tomato basil cream sauce, topped with shaved Parmigiano Reggiano cheese and basil. Separating the two “tastes” was a line of freshly grated Parmigiano Reggiano. An angelic foodie choir began singing in my head!
And there was more!!!
The night’s entrees ranged in price from $15.96 (Petto Di Pollo Alla Milanese, a lightly breaded chicken breast fried in EVOO and served with the house salad) to $36.00 (Costata D’Agnello Scotta Dita, free range grilled lamb chops slightly flattened and marinated in a light garlic rosemary marinade)…
My husband opted for one of Rocco’s signature dishes: Scaloppine Di Vitello Alla Rocco ($24.95) - veal scaloppine topped with roasted peppers, prosciutto and fontina cheese deglazed with white wine, finished with a demi glace sauce and served with the day’s veggies. Of course I had to have a bite. Cue the choir.
My choice was the Petto Di Pollo Alla Griglia Con Erbette ($16.50): grilled, Italian herb marinated chicken breast with house veggies, potatoes and a balsamic drizzle. Tender – delicious.
Then it was time for dessert. Dessert?! I couldn’t eat another bite (could you?!) so I simply told our waiter, “I surrender!” BUT… if I did have room, I might have chosen a mini cannoli, or a La Bomba (chocolate and vanilla gelato wrapped in chocolate with a cherry almond center), or maybe the Italian cheesecake. Maybe next time. And I hope there is a next time. Soon.
Rocco’s Italian Grille & Bar
400 N. Orlando Ave.
Winter Park, Fl. 32789
407-644-7770