Marci G.
Yelp
My husband and I had the extreme pleasure of dining for the first time at Luca last night. I wanted to write this review while the memories are as fresh and thoughtful as the meal we experienced.
First impressions: The host Anthony was lovely, warm, and genuinely happy to hear we would be celebrating our 29th wedding anniversary with them after being encouraged by the GM at the Old Field Club.
We were greeted almost immediately by our attentive and helpful server Joseph. Joseph was quick to make onpoint suggestions any time we asked, and shared the general enthusiasm that pulses throughout this remarkable establishment.
Cocktails: My husband ordered the modern twist on a Margarita. I was suprised since we just celebrated Cinco De Mayo, but what he received was so unique and fabulous. It's served with a salt "Foam" which I wondered if it was eggwhite or cream based. No matter, whatever the vehicle, it did not impart any flavor, just lovely, well balanced salt to enhance the tart, but not sour or overly sweet cocktail garnished with a preserved lime (or was it just dehydrated/charred...not sure, but it was perfect). The right amount of spice really opened the palate.
I had a lovely glass of Chardonnay that Joseph recommended--California, not sweet, not too dry, just perfect.
What a surprise: warm fresh baked bread served with a compound butter. I know these days that many are low carbing it, but how nice to be served a bite without having to ask or pay for it!
The bread was hearty but not heavy--I think it may have contained some cornmeal. It was just plain ole yummy! The compound butter had olives and sundried tomato..which, if you told me before eating, I probably would have passed on. What a nice surprise; it was not overworked, the butter was silky and smooth and the flavors had layers of umami to them. We were off to a great start.
We both did the chef's 3 course, and glad we did.
First Course: Husband had the Tuna Carpaccio. Omg, soooooo delicate and delicious! I read many complaints about the "size" on Yelp. I am guessing that those folks don't understand the difference between a tartar and a carpaccio. The later, which is what we got, is meant to be delicate, the belly of the tuna, the softest, buttery thin slices. This is what we got. We loved it.
I had the beet salad; nice basil oil, creme fraiche, a light grating of cheese. Very nice, probably the least remarkable item of the night, but it was a beet salad, you know?
Prior to our secondi, Anthony brought over two complimentary glasses of champagne to celebrate our anniversary--a class act!
Pasta: Husband had the bolognese. He said the handmade pasta was so perfectly cooked with just the right amount of sauce that was luscious!
I had the Bucatini with clams. My Lord, this dish was exceptional. A perfect hit of heat, plump delicious whole baby clams, The homemade pasta--again, cooked to perfection and the perfect vehicle for one of the most extraordinary sauces I've ever had. This is not your typical oil laden linguini with clam sauce, this was a delicacy.
Mains: Husband had the Chicken Scarpariello. It holds a great deal of sentimentality to him since his Dad was the master at it. This did not disappoint, in fact, the addition of shishito peppers was genius and had us questioning why no one else ever thought to use these tender peppers! The portion was very generous. The dish was not over-sauced, juicy ,perfectly cooked chicken with crispy skin--masterful!
I had the potato crusted Halibut. Again, an extremely generous portion, perfectly cooked, moist, flaky fish over a deftly prepared leeks and a lite sauce with dottings of lovely caviar. The crust had a crunch without being intrusive, tasty, and enhancing of the lovely prepared fish.
For dessert, we went big and ordered both the Chocolate Budino and the Pistachio Gelato. Once again, oh. my. God....!!!! I am a little picky with desserts, as I'm more of a savory person, than sweet. When I do indulge, my big no-no is lemon and chocolate...or really, anything citrus with chocolate.
Well, I was proved wrong last night. The hit of crisped lemon meringue atop the budino was the perfect palate opener--perfection against the creamy, smooth chocolate. The pistachio was not overly sweet and sooooo creamy!!!
We were surprised with a complimentary lemon tart. Again, such class and generousness here. The crust was a bit dense, but the filling was delicious and once you broke through the crust, totally worth the effort.
We also decided that rather than a port, let's try a "Rare Spirit," and settled on the Whistle Pig. Mind you, I'm not generally a hard liquor person, and had never even heard of this...but if you ever come across it, try it. You can thank me later. Smooth, no burn, slight smokiness...soooooooo good.
We will be back. This is our new very favorite restaurant in the area, probably the entire island. It is officially on my Top 10 of all time eating experiences!