Luca

Row 1

Details
711 Grant St (E 7th Ave)
Denver, CO 80203
(303) 832-6600
Italian
$ $ $ $
Hours
Tue–Sat: 5:00 PM–10:00 PM

“Strictly Italian spoken here,” notes the Luca D’Italia website. “Chefs Frank Bonanno and Eric Cimino execute Sicilian-style meats that are cured in-house; pastas, breads and cheeses made fresh daily, and recipes that change monthly to reflect the finest seasonal ingredients.” This spot in Central Denver named for Bonanno’s son pays homage to the food the chef grew up eating in his mother’s kitchen in New Jersey. Pastas are a small course,  just a part of the multi-course experience the chef intends. A meal can include crispy sweetbreads with braised octopus, smoked steelhead crudo with Meyer lemon, tagliatelle fra diavolo, and a tasting of wild boar with mustard spuma. But if you only have time for one thing, be sure not to miss the pappardelle Bolognese.

Around the Web

Foursquare Tips

  • Winner of Westword's Best of Denver 2010 - Best High-End Italian Restaurant!
  • Crispy salted duck on a homemade cannelloni filled with Gorgonzola and spinach. The flavors. Yum.
  • Favorite restaurant in Denver.
  • Chef Hunter Pritchett doesn't cut corners when it comes to building decadent flavor profiles. Though fine in presentation, the food at Luca has some real soul. [Eater 38 Member]
  • The mushroom fusilli is incredible.
  • Get the Fusili with wild mushrooms in a white truffle cream sauce!!! Unreal!!
  • Bolognese was amazing...as was the Fusilli with truffle
  • Amazing homemade pasta !!
  • Everything is outstanding. You can't miss
  • Four course tasting menu with wine pairings
  • Luca's menu is designed for gluttonous abandon, arranged for wild flights of pairing and sharing, set up in an attempt to make people eat the way the Italians do
  • Fantastic food! Amazing service!!
  • Not worth the high price tag. Great wine list, but too pretencious for the quality of the food. I would not recommend. You can have better, happier food spending way less.
  • Nothing better than watching a cheese demo by frank bonanno on a saturday afternoon.