Delarocco's Of Brooklyn from Karl Junkersfeld on Vimeo.

Dellarocco’s Of Brooklyn At Hicks & Montague: Open For Biz Tuesday

By on July 27, 2012 10:19 pm in Brooklyn Heights, Development, Events, Food

At last! Dellarocco’s of Brooklyn, the new local brick-oven eatery at 214 Hicks Street, one door south of Montague, is set to open for business Tuesday, July 31. The eatery held a soft opening Friday, featuring pizzas cooked in its wood-burning brick oven imported from Italy, which were oh so delectably light & tasty. The restaurant also features a wine & beer cafe, offering local Brooklyn brews. And for dessert: hand-made cannoli.

Update: Our man Karl was on hand with his cam. Video, as well as more text and photos, after the jump.

Dellarocco’s is owned & operated by Brooklyn-bred brothers Greg and Glenn Markman and Joseph Secondino (who has known the bros for 30+ years). The three are also partners of the Heights Cafe next door at 84 Montague Street. Dellarocco’s has a separate kitchen and operates as an independent biz. (See photos below.)

The tasteful boutique-style dining room boasts 15-foot ceilings, with a menu specializing in personal pizzas. It is open seven days a week, from noon to midnight. As you might guess from the image, delivery is also available. (Photos: Chuck Taylor)
Dellarocco’s owners Joseph Secondino, Glenn and Greg Markman.
Hopeful signs of success for the local eatery.
Joe, Glen, Greg… owners of Dellarocco’s Of Brooklyn.
The owners with Chef Pasquale Cozzolino in center.

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  • Rick

    @Prom Gal
    Ah, now we’re into true pizza wonkery, where no one can ever be right or wrong. Pizza has joined wine in inspiring a huge amount of passion and even snobbery.

    And even in Naples, there is some debate about using mozzarella di bufala on pizza, but I’m sure you know many of the most serious pizza makers there would use nothing else. So to say using it is wrong is…well, wrong. Perhaps you might instead say just not to your taste?

    Also, there is a world of difference and quality in fresh mozzarella. I’m guessing you wouldn’t disagree that Grimaldi’s isn’t using the best these days.

    The “official” word from high up is that the best contains a lot of moisture, but this kind of rigidity about food seems silly to me. Again, all personal taste. Personally, I drain it, too!

    Great that you use a brick, my oven has a bread stone, which works pretty well.

    And yes, I always enjoy Arthur Schwartz, he’s a fun read!

    From your description of the crust, it did sound a bit disappointing, but hopefully that was due to the soft opening, no pun intended. Hopefully it will improve. I has just wanted to throw in my two cents that what we call a “soggy pizza” is often the gold standard in Campania, unlike what I call the cracker crust that is preferred in Venice.

    Just to be clear, I’m not defending or condemning the pizza at Dellarocco’s, just wondering if the “soggy” quality you cited might be intentional on their part, and a matter of personal taste.

  • Dirk Diggler

    To me it’s another average pizza place. Food is at best average. To
    noisy. Just another olive garden. The quicker they close the better.

  • Mr. Crusty

    that’s the spirit Dirk….

    Haven’t tried it yet but I am very fussy about my pizza. I think our impressions of what makes for good pizza were formed by what we grew up with. Having grown up in Bensonhurst with some of the best pizza around has spoiled me a bit.

  • Remsen

    Great beer selection for a place this size! Some additional interior decoratins perhaps needed?

  • ColumbiaHeightster

    I’m a little late to the party, but this is pretty much the worst thing I’ve ever read on the blog (via Prom Gal):

    “The pizza in Italy is really mediocre compared to the real deal, which is NY, specifically Brooklyn style pizza.”

    I couldn’t bring myself to eat pizza here for weeks after having it in Rome.

  • BH’er

    They really need to figure out how to make the pizza without the watery mess – it’s not supposed to be that way and it’s not a sign of top quality – it’s a sign of still figuring out the oven and ingredients

    I’d be pretty upset to get a pizza home and find it a watery mess – even eating there, after waiting for 1.5hrs to get a pizza, you aren’t in any mood to send it back – you’re ready to eat!

    They won’t survive if they serve up watery pizza – for the wait, you may as well have gone to Grimaldi’s

  • WillowSt.Neighbor

    BH’er,
    You waited an hour and a half for a pizza?
    I can take the subway to John’s on Bleeker, order a pizza, eat it and be back home in an hour and a half.
    I think I’ll stick with John’s.

  • Matthew Parker

    The pizza is quite good, though not standard Brooklyn style. Read my Yelp review: http://tinyurl.com/cw9l7dj

  • Arlene Cope

    The pizza is amazing!!!!! For anyone who has been is Naples , you would know this is real Italian pizza! The meatballs are also just the best! Not surprised being a long time fan of the Heights Cafe which I have always had great food at that the owners would only serve their customers the best! Best of Luck guys!!! You are all the best!!!!

  • Victor Rivera

    I have news for you PBL the dellarocco pizza is superb and the full bar is great and so is the pasta have been coming here since the grand opening this pizza makes Monty’s look like a recycled can of soda try it you will like it. Your right about heights cafe food can be stale at times.

  • Homer Fink

    Re: delivery – NOT happening yet as of 9/1 . Just called and told I’d have to pick up. Love the folks there but have to order somewhere else tonight.

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