S
peaking of steakhouses, it's not just pasta and
Italian-American staples that are under Chef
Russo's belt. "We wanted to show people that
we could do more than just pizza and pasta, so
we threw a steak on the menu," Jorge told me.
e 20-ounce bone-in ribeye steak was a pleasant surprise.
Deep, flame-induced char hides a perfect medium-rare
interior. A porcini dry rub that is truly divine, crispy
potatoes and a balsamic reduction seal the deal on why
steaks and chops at Lucco are not to be scoffed at.
Some newer dishes that were out of the ordinary for
a typical "NJ Italian" spot showed up to the party as
well. Potato gnocchi with pork sausage, tomato, shitake
mushrooms and truffle cream demonstrated complexity,
while not being over-the-top.
Likewise, the charred octopus with tomatoes, kalamata
olives and hummus showed a completely different side of
Lucco. Buried behind dishes of warmth and comfort was
this wonderfully bright and fresh octopus—a must order for
me whenever it is on a menu.
Above all, Lucco is approachable. Jon Jorge and Anthony
Russo work in tandem to make Lucco somewhere that feels
comfortable, and I sure felt it. Whether it is the populous
menu that caters to several different styles, the relaxed
atmosphere, or the polished interior, you are guaranteed
one thing at Lucco: a taste of home.
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