Having traveled through Italy extensively, savoring the amazing cuisine, it has been difficult finding satisfaction in the typical red sauce and spaghetti Italian joints in America. Unfortunately the food in most Italian restaurants here is heavy, over sauced, and mediocre. Luca is the exception. Pastas are a perfect balance of al dente pasta with just the right amount of sauce. Spinach and housemade ricotta tortelloni is simplicity at its best. The salumi of cured meats are made in house as is the sausage and braeseola. Mozzeralla is made fresh every day. Pannacotta is etherealy light, and the oliveoil cake with grilled peaches and lemon gelato a wonderful balance of flavors. Don't come expecting big plates of fettuccine alfredo and over sauced chicken parmesan, but if you want to eat the way the Italians do, this place is a must. Chef Bonanno, trained in Italy and knows ""real"" Italian food.
Pros: Excellent food, interesting wine list, perfect pastas
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