About us

About the restaurant

In 1999, under the direction of Chef Rocco Sacramone, Trattoria L’incontro opened its doors. Chef Sacramone’s goal was to provide his guests with the highest level of quality and service thus ensuring a unique dining experience. The restaurant features high ceilings, hand painted murals done by a local artist which reflect images of Rocco’s hometown and an open brick oven in the dining room. The cuisine is a combination of traditional classics and state-of-the-art fare. All of the dishes are prepared with an emphasis on using on the freshest, prime ingredients, keeping the integrity of traditional dishes while incorporating a new style, with the focus on taste. Private events and business meetings are accommodated in our private room for up to thirty-five people and our side room for up to sixty-five.

About the chef


Born in Orsonga, a small town in Abruzzo, Italy, Rocco Sacramone came to the United States in 1970. At the age of fourteen, after school he worked as a dishwasher at an Italian restaurant, which was the beginning of his culinary journey. During these early years his mother Tina, an excellent cook herself, would discuss food and teach him about the cuisine from their hometown. It was at this time that Rocco began to respect and love the art of cooking. As his interest in the industry developed, so did his job opportunities which led to a position in management where he learned the many other aspects of the restaurant business.

Rocco always had a close relationship with his mother who cooked for her own family from an early age. Over the years, preparation of delicious food became Tina’s passion, thus when Trattoria L’incontro opened its doors, it was an obvious choice that Tina should be part of this new exciting restaurant and she climbed on board to help with the kitchen staff and prep work. This gave Rocco the opportunity to spend more time creating new dishes while still maintaining the traditional recipes that he knew and loved.

As a chef, Rocco maintains a well-organized kitchen and staff. As a restaurateur, his demand for front of the house excellence in service, he has left no stone unturned. The staff is amiable and highly trained professionals, who like Rocco himself, take nothing for granted.