The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1180832
JON JORGE, OWNER | LUCCO CUCINA + BAR U pon walking into Lucco Cucina + Bar, your eyes are immediately drawn above to its well-lit cathedral ceilings. e space is rivaled only by its expansive menu, combined with the luxury of a full-service bar which sits proudly in the restaurant's center. Many new restaurants succeed on this front, but leave something to be desired beyond the surface. At Lucco, the food and experience both meet a high standard. Owner Jon Jorge is no newcomer to the restaurant industry. At just 25 years old, he already has well over 10 years of experience under his belt. Starting in the back of house at his uncle's restaurant during his adolescence, it wasn't long before he moved onto service and bartending, and finally, working as a manager. Aer majoring in Hospitality Management at Fairleigh Dickinson, there was only one role le for Jorge to fill: owner. Much like his own career, Jorge had to build Lucco from the ground up. e plot of land lies a stone's throw from Route 10 in Florham Park, and the space he has created there could not be more perfect. Inside, warm exposed brick covers both the wall at the front and back of the restaurant. A sleek and spacious dining room is interrupted by Lucco's 24-seat bar that is perfectly set in the heart of the building. Guests can get a glimpse into the busy kitchen which is gated by an open doorway that encourages diner curiosity. Guests can truly admire the pizza counter, which is set in plain sight just feet from the bar. Here, pizza and house-made focaccia are prepared for service. Brooklyn-born Anthony Russo is the chef behind Lucco. Growing up Italian-American, family and food were at the center of his life. So, it is to no surprise what type of fare he is creating here in New Jersey. As a child, his family's weekly feasts on Sunday were more than just a time to gather—for Russo, it was a time for inspiration. He took the fun he had preparing Sunday dinner, and worked to turn it into a career when he enrolled in e Culinary Institute of America. From there, he worked in several restaurants, notably working under chefs such as David Burke and Sam Hazen. Eventually, he teamed up with Jorge to create Lucco. V U E N J . C O M 119