Wednesday, July 9, 2008


Rocco's Plum Tomato Trattoria is a restaurant we found quite by accident. It is a place we have been passing again and again as we go to and fro grocery shopping, and because the sign looked so interesting combined with the fact that it just looked like it served up some decent Italian grub, we decided to stop into this restaurant one evening after shopping. We were glad we did.

Rocco's is really casual and even the decor reflects that. It has a rustic theme which is reflected in the wooden floors, tables and chairs as well as in the wooden art work which hangs on the walls. The carvings are magnificent and intricate, not to mention huge. And tile mosaics adorn the walls and ceilings.

The menu and sign out front are designed with the same hand-painted theme.

Some of the wooden carvings and tile mosaics.

Another very cool carving.

The candles on the tables provide a relaxing atmosphere.

First thing's first...VINO!

Complimentary olives, breads and oil/balsamic dip.

Caesar Salad. Actually...I rarely order Caesar when I go out because most are nothing exceptional (and I prefer my own) but I was in the mood for one when I was at Rocco's. It was good.

I had the Seafood Risotto. Here you see it is served in a tomato cream. It was very rich and satisfying as a good risotto should be. It was packed with flavor too. Very tasty!!

Lola had the Orange Roughy with a side of risotto The Roughy comes topped with shrimps in a creamy tarragon sauce. I had this dish my first time at Rocco's and can attest to the fact that it is very tasty. Above is the side of tomato risotto.

Here, a very blurry picture of the Roughy topped with shrimps. Sorry the shot is so blurry but it's the only one I had. The wine must have gone straight to the camera!

So, Rocco's is a good place to go for a relaxed atmosphere and some comfort food. They make pizzas, which look amazing, and a variety of pastas and mains as well. I recommend it for sure



Anonymous said...

do u have any tips on making home made risotto? I always seem to burn and undercook it at the same time thxs


Expressions by MBG said...

You discovered Rocco's Tomatoe ... great place for "comfort" food been going there for years ... next time try the Eggplant Parmagiana ... WONDERFUL!

P.S. Everyone loved your recipe for the "perfect steak" ... so needless to say the STEAK were tremendously enjoyed by ALL ... everyone was surprised you were giving this advice away for free ... I told them that you were just a great person and that's what you do ...


Livingston Cooks said...


If you are burning your risotto and under cooking it at the same time, reason tells me that your heat is too high. Reduce your heat and keep stirring constantly. Never allow the risotto to stand still.

Your stock should be HOT and you should add ladle by ladle until it is cooked el dente.

To make plain (but perfect risotto) sweat off minced garlic and shallot in olive oil in a HEAVY BOTTOMED POT. Add rice to the pot and stir. You may add a bit more olive oil at this point. Stir the rice for about five minutes.

Add white wine to this and stir until incorporated. Then...add ladle after ladle of hot stock allowing each ladle to be absorbed before adding more.

Once the risotto is cooked el dente and is creamy in consistency, I like to add a shot of sweet butter and some cream. Finish this off with the best parmesan cheese you can get.

I like to add some chopped parsley at the very end.


Livingston Cooks said...


Thanks. I'm not so great. We all have our gift to give one another. I guess this is mine.


Anonymous said...

Thanks for the prompt response on the risotto issue, yur fast. I will heed yur advice. I didn't know that a heavy bottom pot makes a difference too. thks again for your advise.


Anonymous said...

I was looking on the net for a risotto recipe from Rocco DiSpirito and I noticed your site happily. Just planning a trip to Toronto in August and will definitely find this restaurant. Can't wait-seems like it has quite the following.

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