Like the Tuscan city it is named after, Lucca offers its visitors a truly unique experience in culinary adventure and architectural beauty. Situated on Hanover Street, amidst the multitude of Italian restaurants, Lucca stands out as one of the more beautiful establishments in the North End.
Lucca offers two distinct dining experiences. The main floor dining area features a stunning mahogany bar and stained glass French doors which open out onto the bustling Hanover Street. The more intimate room downstairs creates a rustic atmosphere for diners with its stone walls and wine racks. The restaurant was founded by three of Boston’s top restaurateurs, brothers Matt and Sean Williams previous and reputed managers of Mamma Maria, and award-winning bartender Ted Kennedy, formerly at Ambrosia. The three combine expertise, experience and talent to ensure guests will have a most memorable and unique dining experience.
As Matthew Williams explains, “Unlike the more familiar Italian-American restaurants in the North End, we offer regional, authentic Italian cooking. We use fresh, local ingredients, like most restaurants in Italy do. And we always have an owner on premise.”
Chef Frank Santonastaso has put together a unique menu that reinvents old favorites, such as his Lasagna di Funghi, and creates new specialties, such as his Merluzzo con Gnocchi (pan-seared local cod served with lobster and sweet potato gnocchi). His irresistible Maiale al Cavolo features a grilled center cut pork chop stuffed with gorgonzola on a bed of wilted cabbage with polenta. For the summer, Lucca is open for lunch, serving a selection of antipasti, pasta, pizza and entrees.
Ted Kennedy’s mahogany bar is stocked with an extensive collection of Italian and American wines, as well as abroad array of traditional and unusual spirits, grappas, aperitifs, and liqueurs. The late night bar menu offers post-theatre goers a select choice of entrees until 12:15 am. And night owls can always find satisfying nightcaps, desserts, and coffee until 1:00 am every night.