Rocco has quickly established itself as one of the must-visit stops on the Rochester restaurant scene. With only 13 tables and perhaps 10 or so seats at the bar, reservations are an absolute requirement, even early in the week when other restaurants are closed or virtually empty. Rocco offers pizzas and appetizers for those with small appetites (and potentially small budgets), pastas for those with a vigorous appetite, and lush entrees that beg to be swapped around the table. Start your evening with an order of house-marinated olives or grilled octopus with salsa verde as you look over the menu prepared by chefs Cupolo and Traphagen. Taste the pizza with crimini mushrooms, fontina cheese, and white truffle oil, or choose chef Cupolo's all-day roasted pork with fennel and rapini. Sample a plate of cavaturi (a slightly larger version of cavatelli) tossed with garlic, black pepper, and parmesan cheese or order the lemon-roasted chicken with a mushroom panzanella. If you have room for dessert, treat yourself to the butterscotch buddino (a layered dessert with silky custard on the bottom, a layer of butterscotch caramel, and a handful of toasted almonds).