.) Rocco DiSpirito is chef/owner of Union Pacific, though these days, I’m not sure how much time he’s actually spending there since he’s quite busy getting ready to open a new restaurant which will be called...

who went recently and said it was really good, though. The one question I have is how much Rocco DiSpirito is actually in the kitchen these days. The problem with those celebrity chefs is that they are too busy with book deals...

mix with orange marmalade, marinate chicken legs or thighs overnight. can be baked or grilled on bbq. this is actually a recipe from rocco dispirito's cookbook...the only one i use..it’s really easy and delicious.

Rocco Dispirito, Executive Chef at Union Pacific combines French cooking techniques with Asian ingredients. His website has sample menus that reflect a Japanese influence. Link: http://www.unionpacificrestaurant.com

I like Rocco Restaurant on Thompson (Houston/Bleecker). No connection to Rocco DiSpirito. Old time place. I think it’s been around since the 20’s. Red sauce. Not great food, but solid, and a good vibe. Inexpensive.

A few years back when there was the Food network program Cooking Live Primetime, I remember Sara Moulton asking Rocco Dispirito (of Union Pacific) and the fellow guest (can’t remember—could be the chef from Oceana)...

I read a blind item, back when she was going through her divorce, that said she was spotted smooching with a celebrity chef. I think it was either Rocco DiSpirito or Eric Ripert, but I can never decide which.

Tuscan is at 622 3rd Ave at 40th. I haven’t been since they let Rocco DiSpirito morph the menu, but I understand that the steak is still pretty excellent. Go with a friend, though, because the menu is designed for all...

Too bad about Lupa. Union Pacific, Rocco DiSpirito's place at 111 E.22nd St. might fill your needs. I added a link (below) so you can check it out. Link: http://www.unionpacificrestaurant.com/pages/home.html

the two biggest appetizers I’ve ever had at a upscale NYC restaurant. We both had the salmon for our entree. It was salt-cured (a Rocco DiSpirito specialty, I believe) and just unbelievably wonderful. I’m a huge salmon...

how exhausted we are....guest judges come in the they pick on stuff because they want to get their 15 minutes of fame." @@ Yeah, like the guest judges have NEVER had 15 minutes of fame yet. :-) Scheduled to judge - Rocco...

and please let us know how it turns out! Here’s also a recipe for armagnac (sans prunes) ice cream from Rocco Dispirito that looks good and very easy: http://www.leitesculinaria.com/recipes/cookbook/armagnac_ice_cream.html...

(each in a different way) was fun....made them more human. Looking forward to getting back to the competition next week....and to seeing the newly “remodeled” Rocco DiSpirito.

Rocco is without a kitchen...... way to blow it all!

LOL! You’ve got to give props to Rocco DiSpirito to give out his own award – to Tyler Florence for the Applebees gig. And I love the 2nd to last paragraph re: the next thing to follow AB/Ruhlman on that stage: "Right...