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Fried calamari has long since passed into the bar food canon, offered in hundreds of decent but not great renditions around town, everywhere beer is poured and drunk. So when a version like that at Rocco's Calamari emerges-thick tenderized rings fried golden brown and heaped in profusion on the long plate, served with lemon wedges and spicy red sauce-it behooves you to sit up, take notice, and sojourn to the obscure location.
When you find yourself in Brooklyn at the corner of Fort Hamilton Avenue and 65th Street, you're not in the Land of Lobster but in the Kingdom of Clams. As we sat at one of the outdoor tables on a warm May evening, dining on the late side at a... More »
Squid is star of the show at ROCCO'S CALAMARI, where the cephalopod is fried so quickly that it turns pale brown and doesn't become dry or grease sodden. Of the two tomato-driven dipping sauces, make sure to pick spicy, and sit out on the front porch if weather permits. More »
Fried calamari has long since passed into the bar food canon, offered in hundreds of decent but not great renditions around town, everywhere beer is poured and drunk. So when a version like that at ROCCO'S CALAMARIemerges--thick tenderized rings fried golden brown and heaped in profusion on the long plate, served with lemon wedges and spicy red sauce--it behooves you to sit up, take notice, and sojourn to the obscure location. More »
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