Ken Vedrinksi knows pastas and he knows it well. At Lucca, he makes fresh pasta and serves elevated Italian cuisine using the finest seafood, produce, and meats from nearby purveyors. He makes it a point to continuously venture back to Italy to procure some of the best olive oils, cheeses, cured meats, and marvelous wines too. The quaint charm of Lucca acts as the perfect setting for us to be awed by Vedrinski’s work. The ever-changing menu gives us every reason to go back as often as possible. In the winter months, you might find a heritage pork chop with fennel peperonata, smoked scamorza, and barolo vinegar, candele, “gran arso” topped with Hen of the Woods mushrooms, a soft egg, and pancetta, or our favorite — a winter lettuce salad with gorgonzola gelato, fried grapes, almonds, and EVO. Vedrinski is a master of the craft, and Lucca should be on everyone’s must-eat list. It’s an experience that will wow each and every time. —Eric Doksa Dish, Winter 2016
Chef Ken Vedrinski brings his famed Italian fare downtown. Great menu, great prices. Amazing antipasti, primi, and secondi choices. Family-style Monday suppers.