There are plenty of pop-ups and prix-fixe menus in Philly. Still, every so often, a dinner series comes along that feels like a genuine “you had to be there” moment—one that taps into the city’s obsessive love of neighborhood gems, tight seasonal cooking, and the thrill of scoring a reservation. After Hours By Rocco is exactly that, and it’s officially back after a two-month hiatus on Friday, January 16, with one seating at 6 pm at The Bakery, the charming South Philadelphia café known for donuts, specialty coffee, and Sicilian pies.
It’s the kind of place that already feels like a local secret in daylight hours, which makes the after-dark transformation into an intimate dinner setting even more enticing.
The After Hours By Rocco series is a monthly blind tasting dinner curated, prepared, and served by Owner Rocco Weiss, and the demand has become borderline legendary. Reservations don’t just “fill up”—they’ve been selling out within mere seconds, which tells you everything about how strongly people are responding to the experience. In a city with serious food standards, that kind of frenzy usually isn’t hype—it’s a signal that diners are walking out of The Bakery feeling like they discovered something special.
At $75 per person, the January installment delivers a four-course menu that leans heavily into hyper-local purveyors in Philadelphia and Southern New Jersey. That detail matters, because it frames the whole series as more than a dinner reservation—it’s a monthly snapshot of what the region is producing right now, filtered through one chef-owner’s instincts. And because the menu is intentionally a surprise, you’re not showing up with preconceived expectations. You’re showing up ready to trust the kitchen, settle in, and let the night unfold.
After Hours By Rocco Is a Surprise Menu with Serious Craft
“Blind tasting” doesn’t mean vague or gimmicky—it means you’re giving the chef permission to drive. The menu fully rotates each month and arrives as a complete surprise, but past dishes hint at what the experience feels like when it hits the table: familiar comfort executed with precision, Italian-American soul with a seasonal edge, and a clear respect for ingredients that don’t need overcomplication to shine.
A bowl of Potato Leak Soup, for example, reads like the kind of winter opener that doesn’t try to be trendy—it tries to be perfect. The combination of poached leek, Yukon gold potatoes, cream, and that punch of Rossi’s Hot Oil suggests a dish that warms you up immediately but still has a little attitude. From there, the series has leaned into pasta with real intention, like Gemelli Ragu with braised ragu, beurre de baratte, Parmigiano Reggiano, and parsley—simple on paper, but built on the kind of technique and restraint that separates “good” from “I’m thinking about this tomorrow.”
Then there are the plates that show how playful this dinner can get while still staying grounded. Kale Milanese flips expectations by pairing organic kale with a pan-fried chicken cutlet, toasted baguette, prosciutto di parma reserve, and Parmigiano Reggiano—crispy, savory, and structured in a way that feels like a chef cooking for real people, not for a trend cycle. Escarole & Beans—sautéed escarole, cannellini beans, Martin’s sausage, beurre de baratte, serrano oil, and toasted baguette—hits that classic South Philly comfort note but with enough finesse to remind you it’s a tasting dinner, not a weekday bowl.
The pasta selections keep reinforcing that this series has range. Lemon Ravioli with hand-made ravioli, beurre de baratte, lemon, toasted pine nuts, dill, Calabrian chili, Zanzibar peppercorn, and Parmigiano Reggiano sounds like one of those dishes that lands bright and rich at the same time—sharp citrus, butter gloss, spice, and texture all working together.
And if you’ve ever judged a kitchen by its vodka sauce, Rigatoni alla Vodka with Calabrian chili, garlic confit, pancetta, Moliterno Bianco Sardo, and basil is the kind of plate that can turn a room into instant believers.
Dessert seals the deal in the most personal way possible. Mom-Mom’s Pound Cake with macerated strawberry, hand-whipped cream, mint, and sugar snow is the kind of finish that feels like a memory—comforting, nostalgic, and quietly elegant.
If these were items from the previous After Hours dinners, one can only anticipate what awaits them on January 16th.
It also fits the broader tone of After Hours By Rocco: elevated, yes, but never trying to be inaccessible. It’s the sort of meal that reminds you how powerful “simple” can be when it’s done with care.
After Hours By Rocco Reservations and What to Know Before You Go
Because this series is as sought-after as it is, the logistics matter. Reservations for After Hours By Rocco will go live at 6 pm exactly one week prior to the event, and they’ll be released through The Bakery’s Instagram bio. If you’re serious about going, treat it like a ticket drop: be ready, be logged in, and don’t assume you’ll have time to think about it. The upside is that the exclusivity isn’t manufactured—it’s built into the experience. One seating, one room, one curated menu, and a chef-owner serving the whole thing with intention.
The next installment of After Hours By Rocco is already slated for Friday, February 20, which makes it feel less like a one-off and more like a monthly ritual for anyone who likes to eat seasonally and stay plugged into what’s exciting in Philly food right now. Between the rotating menu, the hyper-local sourcing, and the surprise format, it’s the rare dinner series that can genuinely feel new every single time.
Images: Hannah Boothman, Gab Bonghi
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