Luca Modern Italian Kitchen
House-made pasta
Background:
Luca has a long history in the Charlotte area. Owners and husband and wife team Chef Luca and Jessica Annunziata first opened their restaurant Passion8 in Fort Mill in 2006. In 2014, they made a move to the row of fabulous restaurants along Elizabeth Avenue. Most recently, the team re-branded their menu and name to Luca in the spring of 2017. What stayed the same? Their city-famous calamari which is fried to perfection and topped with a jalapeno honey and citrus butter. What changed? The new menu focuses on Chef Luca’s Italian heritage and combines and variety of old school Italian favorites and modern takes on classic dishes. All of the pasta at Luca is made in-house, and is always perfectly al dente. On Wednesdays, you can enjoy bottomless pasta at Luca for only $30! This deal also includes an appetizer and dessert--it's a value that seriously can't be beat!
Although we had been to Luca several times (both as Passion8 and under the Luca name), we had our best experience yet on our most recent visit. We were invited to dine at Luca with our lovely blog friend Stephanie from @lifebychipsahoyt--check her out on Instagram! Jessica, Chef Luca, and Stephanie were fabulous hosts for the evening, and we had a lovely time. Check out everything we sampled below.
Exterior of Luca/photo courtesy of Charlotte Magazine
Eat This:
Seriously, everything at Luca will knock your socks right off, but we always start with the calamari, and it has my heart as my favorite dish on the menu. The jalapeno butter is the perfect complement to the crispy, chewy calamari.
Calamari Famosi
"Infamous" calamari tossed in a jalapeno, honey and citrus butter
Caprese Moderna
Crispy stuffed heirloom tomato, Stracciatella mozzarella, oregano, EVOO, crispy prosciutto, basil, salsa verde
Arancini Alla Siciliano
Fried risotto balls filled with short ribs, sweet peas, sun-dried tomato, four cheese fondue
Burrata
Charcuterie Platter
Peperoni Imbottiti
Stuffed pepper sweet Italian sausage, fried crusty bread, anchovies, orange zest, olives
Fagioli all'Ucelletto con Crostini
Cannelloni and Barlotti bean salad with heirloom tomato, garlic and oil, fresh basil and ricotta
Maltagliati Pasta Con Coniglio
Pasta with Rabbit Ragu and Fresh Goat Cheese
Fettuccine con Prosciutto Cotto, Funghi, Piselli e Gorgonzola
Fettucine Pasta, Ham, Mixed Mushrooms, Sweet Peas, Gorgonzola
Dessert:
On our latest visit, we tried the mascarpone and peanut butter gelato, but they also have cannolis, affogatos, and house made limoncello, if you are feeling saucy.
I will take both, thanks
Drink:
We love everything about Luca’s cocktail list and extensive wine menu. The Bosco Bubbles (pictured below right) is my current fave cocktail.
Bosco Bubbles
Barolo red wine and raisin berry compote with prosecco
Cheers!
Atmosphere:
Luca has one of my favorite qualities in restaurant ambiance--darkness. Why do I like dining in the dark? I just feel like I can enjoy my food more thoroughly if my dining companions can’t see how thoroughly I’m enjoying it--to quote Damien from Mean Girls: “Don't look at me.”
Luca: It's dark/photo courtesy of Occasion Genius
There are several sections to the dining room at Luca, which makes it feel quite cozy. Wherever you are seated, you feel like you are tucked into a private alcove. Che romantico!
Italiano Hospitality:
The servers are very knowledgeable and attentive, and they always make sure you know exactly what you are eating and that you have a drink in front of you while you do.
Co-owners Jessica & Chef Luca/photo courtesy of CLTure
Frankie’s Notes:
I would die for that fried squid that already died for me--that’s how good it is; Have you ever thrown pasta at a wall to see if it sticks? Unsure if that is a scientific test for al dente, but it sure is fun; Exciting new concept: I will open a restaurant that is so dark that people just bump into each other and spill their food everywhere; I want my pink shirt back.
Disclaimer: This meal was provided free of charge in exchange for an honest and unbiased review. All opinions are our own, and we were not compensated for this review.