Rocco’s Little Italy

By: Kayla Flynn
Posted In: The Island Dish

Nothing seems to ever come close to the tire size, perfectly thin pies served daily through out New York City. You know, the Brooklyn style, with extra gooey slices that spew the melted mozzarella all over the paper plate with the perfect blend of Oregano and secret mouth-watering tomato sauce.

New England is more renowned for its thick and creamy clam “chowdah” and not exactly for the monstrous cheesy disc more commonly dubbed the pizza. I was not prepared for the one comfort of home that so many other Newport pizza parlors had tried to duplicate but couldn’t get quite right.

Rocco’s Little Italy, home to one of the best New York style pizzas outside of the illustrious city, is where my Newport pizza bashing ended. This cozy eatery located on

the corner of Broadway and Oak Street, next to the Newport Police Station, has the perfect essence that only adds to the other unique businesses sprawled along this relatively busy street.

Walking up to Rocco’s the sight is one that fondly reminds me of my summer evenings spent down the Jersey Shore. I picture sizzling days that were spent in Ocean Grove on a sand blanket followed by breezy evenings at the local pizza joint down the street. Tomato red and leafy green awnings shade the windows, some with neon green “CALZONE” and red “OPEN” signs. Amongst the dark green outside walls, flower boxes, trimmed in red, are home to multiple types of spring flowers in an array of colors.

The inside equally evoked my past memories. Standing at the front door one can see the into the kitchen in the back, an entire cube-like section devoted to pizza making and a drink and condiment section along the back left part of the restaurant. The panel walls are a cream color with mini lamps hanging on the walls next to the tables underneath them. Gold stars ornament between the wall lamps. The not-so flattering forest green rug is off set by the multiple delicate chandeliers that hang in the dining area and the miniature flower arrangements located on each table.

After carefully perusing the merchandise for a minute or so, which was carefully placed behind a long piece of glass, my eyes almost launched out of my skull and I instantly knew what I would be devouring that afternoon. Eggplant Parmesan pizza with slender rose-colored tomatoes the size of a neon orange traffic cone had won my love stopping upon sight. The stuffed meat and buffalo ranch and bacon pizzas both looked appetizing but the eggplant and tomato would be the most satisfying on the sunny, warm day.

My comrade and I eagerly jumped over to the Mahoney colored thick and rather high desk adorned with a clear vase housing light and rich pink Orienpet Lilies and stacks of protruding white to-go menus. A young woman sitting behind the delicately carved barricade took our orders ringing up $5.08 for the enormous slice and a can of diet coke, the whole time with a friendly smile.

Pumped about both the price and the massive amount of food I was about to consume, we strolled past the four booths up against the wall and the long party sized tables in the middle of the restaurant all four sets containing four chairs on either side. The brief adventure ended finally by sitting at a quaint table for two near the wall of windows, which had been allowing just the right amount of sparkling yellow rays to pour onto our table.

As my eyes were fixed on the enormous, old-fashioned gumball machine that reads “get a purple one and win a free slice,” the pizza guy brought our food over on stone white plates the size of my forearm (which happens to be a tad bigger than 10 inches). The sight and smell required a long deep breath. The Rolling Stones song “Start Me Up” played as the first bite was taken. Immediately my mouth was consumed with a mixture of softness and a crunch of dough. The eggplant and tomato were a much-anticipated delight to this giant. As I worked my way to the middle I noticed a hint of garlic and taste of olive oil. No condiments necessary. Nearly full by the time I reached the pizza’s belly button, I had managed to make all the way to best part, the crust. The crust is hard and crunchy at the sides, but the middle has a doughiness that is perfect for dipping.

Rocco’s is known for their stuffed pizza’s ranging in size and price from a small for $14.95 and extra large for $21.95. The stuffed pizza is a turnover filled with ricotta and Mozzarella cheeses and your choice of the mountain high list of toppings. Regular and specialty pizza’s, like the Veggie and the Pesto chicken are also on the menu in prices ranging from $6.95 to $10.95. If pizza is not your fancy order from one of the many other options offered. Appetizers such as fried calamari and bruschetta range from $3.95 to $9.95. The extensive list of grinders is enough to satisfy even the pickiest of eaters. The list of salads is great for those preparing for the swim season. Rocco’s is excellent for those looking for traditional Italian cuisine like baked ziti and stuffed Sicilian eggplant with prices from $7.95 to $14.95 for Alfredo Manhattan. The “bambino” or kids menu includes a meal, beverage and dessert all for $5.95.

Rocco’s Little Italy is one place that ensures more pie for less dough. The family friendly atmosphere among the street’s funky nighttime settings combines into a perfect hang out for both a college student’s tight pockets and a lovely family dinner out. On your way out be sure to give a thumb up and wink back to Rocco the chef statue outside.

Rocco’s’ Little Italy, 124 Broadway, Newport, RI, (401) 848-4556, email rocco@roccos.biz, Open Sun-Sat., 11 a.m. to 11 p.m. (hours vary seasonally). American Express, MasterCard, Visa, Discover and Diner’s Card accepted. English, French, Italian, Greek, Russian are all spoken. 18% gratuity for parties of six or more. BYOB policy with a $1.00 charge per person consuming and Rex’s Liquors is conveniently located next door. Dine-In, Take-Out, Delivery and Catering Specialties include: New York Style Pizza and the stuffed pizza.