Bottega Di Luca

Bottega Di Luca
Bottega Di Luca

Many regard this as the best Italian in town and that it is packed most days most certainly bears testament to that title. Owner-chef Luca Appino has certainly worked hard to create a casual yet classy eatery with friendly and well-versed staff and a top-notch menu that showcases his roots. Modernist art decorates the walls and diners can opt to sit either in main dining, perfect for a romantic twosome, or out on the garden terrace in front. A recently added private dining room offers exclusivity and can cater to larger groups.

Kick off with the chef’s selection of assorted regional Italian cold cuts of salami, Parma ham and other regional specialities. Or better still indulge in the gooey delight of the grilled scamorza (smoked mozzarella cheese) wrapped in Speck ham topped mushrooms in red wine sauce. Also recommended are the South Brittany Bouchot mussels in white wine, with cherry tomato and pepper paired with a crisp Pinot Grigio. Most of Luca’s pastas are made fresh daily and from the hearty fresh tagliatelle with Bolognese beef ragout and the delicate angel hair with Canadian lobster in white wine sauce with cherry tomato to the luscious ravioli filled with porcini mushroom in white Alba truffle and mushroom cream sauce. The selection of mains is small but each one showcases the chef’s skills with the beef fillet in Castelmagno cheese sauce and veal marrowbone, an original from Milan being the standouts.

Bottega Di Luca

Ask Luca what makes the difference in his cuisine, and he is quick to reply “the passion, if you do it with passion, everything becomes better.” If there is one dish that embodies that, it is his Risotto di Luca: perfectly cooked rice is topped by a thin crust of Crutin d Alba (black truffle cheese) and paper-thin slices of lightly spiced cured pancetta. Make the trip just for this. Finish off one a sweet note with the smooth panna cotta with raspberry or the sinful Chocolate Fondant Cake w/Vanilla Ice Cream in Coconut Crisp & Fresh Fig.





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