Step onto Chase Side and you’ll find Roccos, a family-run spot that feels like a warm hug from a nonna. Their homemade tagliatelle al ragu is the star—rich, slow-cooked, and served with a side of no-nonsense hospitality. Fun fact: the owners source their olive oil directly from a small farm in Puglia, which explains that peppery, grassy finish in every bruschetta.
If you’re in a rush, grab their pizza al taglio by the slice. The crispy Roman-style base pairs perfectly with a glass of house red, served at a tiny counter by the window. Practical tip: arrive before 7 p.m. on Fridays, or you’ll be queuing with half the town.
