The team behind P.J. Clarke’s has just opened a new concept in the city, and you don’t have to venture very far to check it out.
Dubbed
Rockwell & Rose, this fresh spot is located just steps away from Clarke’s in The Curtis Building, and focuses on gourmet cuts of steak and fresh seafood fare alongside an inventive and seasonal cocktail/bar program.
"Rockwell & Rose has been a personal dream of mine for several years," says P.J. Clarke’s General Manager, Tim Killeen. "We are looking to create a new offering for all the neighbors around and above us that we call our family and friends.
"We want to create a new kind of steakhouse, not just a special occasion hotspot that comes and goes in a flash," Killeen continued. "Yes, you better believe we will be a terrific place to mark life’s big milestones, but we also want to be where locals stop before the theater, where locals go with our out-of-town family members after the Liberty Bell, and where guests come after their long day to feel appreciated and to feel special — absolutely no special occasion needed."
Rockwell & Rose takes nods from its neighboring spot, P.J. Clarke’s, in keeping old school Americana as its focus. But it takes on a more sleek and eclectic vibe with an expansive, dimly lit dining room (with a spacious bar) and a brighter front dining area with a picturesque view of Washington Square. There’s also a room available for private dining, and a portion of the space that was originally the Norman Rockwell Museum.
The atmosphere sets the stage for the menu, which has everything you’d expect from a steak and seafood locale, but with a little more variety than normal—and that’s welcomed. The staple favorites come in the form of an assortment of meats (think an NY Strip, Dry-Aged Bone Ribeye, Lamb Chops, and a Porterhouse for two), plus, an array of enhancements spanning cognac cream, tellicherry peppercorn crust, Danish blue cheese brûlée and more.
Some inventive items span the “Freedom From Want” which they say is “Thanksgiving our way”, made up of white and dark meat turkey rolled porchetta style, sourdough stuffing, sweet potato, Thea's cranberry and pan gravy; a Pear & Gorgonzola pasta dish with gorgonzola reggiano cream and walnuts; and a Poached King Salmon with thai chili, miso and crispy sushi rice. Everything is meant to be elevated and interesting. So here, you don’t just get a crab cake dish, you get a crab cake dish paired with an elote-style slaw.
The locale also utilizes options from its raw bar, and takes on a smattering of sides, which include bites like lobster mac and cheese, Roxy thick cut bacon and sweet chili glazed brussel sprouts.
The sweet finale to it all comes in the form of their monkey bread (served with a bourbon caramel), s’mores cheesecake, key lime pie brûlée, and mountain-high grasshopper baked Alaska.
The kitchen overall has an emphasis on seasonality and locality, and the restaurant chooses to work with Philly meat/seafood vendors, as well as outsource their bread and ice cream production to Philadelphia brands.
Killeen and Michelle Zarallo will oversee the bar program, which features eight taps (with beer, cider and other offerings), a vast wine assortment selected by a Sommelier, and cocktails that “focus on quality first.”
The latter features tipples like The Autumn Stroll (Teremana blanco tequila, lime, pear, Cointreau, agave and cinnamon syrup), the Man on the Moon (Bluecoat gin, italicus, lillet blanc and fee foam) and Grandma’s China (Four Roses bourbon, black tea, lemon, peach Schnapps and honey). Rockwell & Rose will also offer different soft drinks and mocktails on its opening menu as well as a Happy Hour from 4 to 6 p.m. every Wednesday through Sunday.
"Our aim is to create a 5 day a week crew who you know and who knows you when you come in,” finishes Killeen. “As the motto says: Come in once, we will know your name; come in twice, we will know your order; come in three times, and you're family."
