About Rocky’s Grill

To chef and owner Andrew Gonzalez, the crisscrossed charbroiling on the charbroiled salmon may as well be the markings on an open palm: they both predict a diner's future happiness. He takes his beef very seriously, pairing steaks with a selection of fine wines and turning only the highest quality certified Angus patties into half-pound burgers before covering them with jalapenos and placing them on a homemade bun. In addition to handcrafting buns for burgers, Gonzalez bakes pizzas with freshly made dough. He hand-batters shrimp for frying and serving with coleslaw, or pan-sears them to decorate beds of pasta with spicy tomato sauce.