Combination of Classics & Modern Cuisine
Chef Rocco Sacramone opened the doors of Trattoria L’incontro in 1999. His goal was to provide his guests with the highest quality food and service, thus ensuring a unique dining experience for our patrons. The cuisine is a combination of old-style classics and modern cuisine.
Our restaurant features images of Rocco’s hometown and an open brick oven in the dining room. The local artists did the high ceilings with hand-painted murals. All of our dishes are prepared to emphasize using the freshest, prime ingredients, keeping traditional dishes' integrity while incorporating a new style, focusing on taste.
Private events and business meetings are accommodated in our private room for up to thirty-five people, and our side room can host up to sixty-five. We look forward to hosting your special event.
Meet Chef Rocco Sacramone
Born in Orsonga, a small town in Abruzzo, Italy, Rocco Sacramone came to the United States in 1970. After school, he worked as a dishwasher at an Italian restaurant at the age of fourteen, which was the beginning of his culinary journey. His mother, Tina, an excellent cook herself, would discuss food and teach him about their hometown cuisine.
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 management position where he learned the many other aspects of the restaurant business.
About Tina – Rocco’s Mother
Rocco always had a close relationship with his mother, who cooked for her own family from an early age. Over the years, the 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 preparation work. This allowed Rocco to create new dishes while still maintaining the traditional recipes that he knew and loved.
Preparing New Dishes
As a chef, Rocco maintains a well-organized kitchen and staff. As a restaurateur, his demand for the 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.