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Coal-Oven Wine Bar Rocchino's & Azione Open in Old City

Coal-Oven Wine Bar Rocchino's & Azione Open in Old City

It took almost a year, but the dual-entranced space at Third and Chestnut that formerly housed twin resto-clubs Paradigm and Dolce has reopened, under new ownership and as entirely new concepts. Robert La Scala (LaScala’s) has installed a brick-oven in the open kitchen on the casual wine bar side, known as Rocchino’s, and set up a luxurious dining room for family-style eating in the connected room known as Azione.

Rocchino’s is warm and welcoming, with amber walls surrounding tables, banquettes and two seating counters – one by the wood-burning oven and one at the bar. A long wine list includes eight house wines, each $7.50 per glass or $17 by the carafe. Eight taps feature both local crafts and Italian brews like Peroni, the harder-to-find Moretti and higher-end selections from Birra del Borgo.

Chef Joe Nocella's food offerings include a variety of pizzas, hot from the fire ($12–$16), several hot and cold antipasti and larger pasta dishes (nothing on this side costs more than $16, in fact). On the other side, at Azione, a “family-style” menu is offered, with larger plates for sharing and per person prices that include the whole meal, side dishes, salads and all.

Happy hour at Rocchino’s goes down weekdays from 5–7 PM, when the Peroni and Moretti pours go for just $3 each. House wines are $4 and a cocktail of the day – like the Horse Car (see recipe below) – is $5. A pizza of choice will also be on offer for $6 (at least half-price). During Sunday games, enjoy the $3 Peroni and Morettis and $3 Bloody Marys, and a featured pie will be $10. Additionally, industry folks will want to swing by on Sunday and Monday evenings, when they’ll receive 20% their entire check by showing an in-the-biz paystub.

239 Chestnut St.; 215-238-6900
 
Cocktail Recipe: The Horse Car at Rocchino's
 
Fresh blueberries
Fresh thyme
¼ oz Simple syrup
2½ oz Tanqueray 10
 
Muddle first three ingredients well in rocks glass, add ice and fill with gin. Enjoy!
 
 
 
Photos by Danya Henninger
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