Sittin' in the Kitchen- Rocca's Chef's Table is a Unique Culinary Experience
Tableside, our Dry Aged Rohan Duck is sauced by a chef at the Rocca Chef’s Table Look at that beautifully browned duck and foie gras on a bed of delish polenta. Yep!
We ventured out on our quarterly restaurant splurge to the recently Michelin-starred Rocca in Tampa Heights. To take it up a notch, we made reservations a couple of months ago and sat at the Chef’s Table, a dining experience in the kitchen area of the Italian eatery. The restaurant’s Chef Bryce Bonsack, along with Adriana and Eric Fralick of Koya, and Lilac executive chef John Fraser, were awarded the first Michelin Stars in Tampa (the restaurant world’s Oscars) in May. Sitting close to the front line, the kitchen showed our table a little extra love at times. For example, we ordered two main course proteins, when chefs come to the table to add the final sauce and drama.
Rocca’s prep stations are staffed by a dozen or so artists who relatively quietly go about their work, albeit for the frequent “yes chef” acknowledgement.
Having photographed in hundreds of restaurants, I love understanding the kitchen’s inner workings. Here, the prep line is relatively quiet, except frequent chirps of “Yes chef” echoing through the room. More than a dozen folks make up the culinary staff.
Rocca offers an extensive list of mostly Italian wines
We are escorted in a rush for our 5 o’clock sitting and told that another party was following us and to please be mindful of the time. The table is beautifully yet set, our server immediately attentive, and our culinary journey exciting.
Rocca’s Chef’s Table is within earshot of the kitchen and a unique experience for foodies interested in the process.
The cocktail menu offers a short list of craft drinks from the full bar, but there is an extensive list of mostly Italian wines and spirits from around the world. The food menu offers ten starter dishes, a pasta plate, and three protein entrées of beef, fish, and duck. Along with the requisite mozzarella cart (a signature tableside caprese’ preparation including heirloom tomatoes, basil, and 10-year aged balsamic vinegar), it’s the perfect-sized menu.
Fresh mozzarella, with heirloom tomatoes, basil, 10-year balsamic vinegar come together in symphony of color and flavor from the tableside mozzarella cart.
We and our six other foodie friends order a beautiful cross-section of culinary delights.
The dessert menu is a decent list of seven delectable creations, including gelatos and sorbettos, all with recommended wine pairings.
Rocca offers valet parking with self-parking across the street at Armature Works for $10 a pop. Reservations are strongly recommended, especially with the recent Michelin Guide recognition. The noise level in the dining room is moderate, the service top-notch, and the food, well, ask Michelin. Make no mistake. The Chef’s Table is expensive. They require a reservation of eight people per seating and a minimum check of value. If you are looking for a splurge-worthy group experience, Rocca’s Chef’s Table might be the place!
© Chip Weiner. All Rights Reserved. Reviews on Photogfoodie.com are uncompensated. We eat anonymously, and management is not informed of our visit.