The Origins of Luca
Named for his son Luca (whose portrait adorns the dining room), Frank Bonanno pays homage here to his kind of comfort food – rustic Italian fare, beautiful for the simplicity of ingredients and elegant in its humble preparation. This is Italian fare at its finest, infused with the aroma of a custom built wood-fire oven, served over scorched tables and designed to be shared and traded.
Executive Chef Frank Bonanno executes house cured meats, pastas, breads and cheeses. Fish, local lamb and beef are cooked over apple wood and served with wine from an extensive all-Italian list or a cocktail mixed with in-house tonic or bitters and fresh squeezed juices. The entire menu, from bar to kitchen, changes seasonally to reflect the bounty of each season.
Ultimately, Luca is a valentine to Bonanno’s family – to his son, to his mother’s cooking, to his New Jersey and Sicilian roots, and to the artistry of Italian food the way it ought to be - lovingly prepared, thoughtfully served and thoroughly enjoyed over laughter and wine.