A TASTE OF ISCHIA: Luca’s Ristorante chef/owner Andrea Di Meglio and his team have created an authentic coastal Italian dining experience reminiscent of his home island of Ischia, located in the Gulf of Naples, Italy. Shown is an example of handcrafted ceramics carefully curated from the island to create the authentic Ischian decor. Also pictured are samples of Luca’s special dishes, as well as an assortment of the popular homemade bread.
By Jean Stratton
Andrea Di Meglio knows a lot about establishing a successful restaurant. Chef/owner of Luca’s Ristorante for 31 years, he is always exploring and creating new dishes, while remaining true to the flavor and tradition of the Ischian Italian cuisine.
Cooking has been a part of his life from an early age, he recalls. “I grew up on the island of Ischia near Naples, and I came to the U.S. when I was six. Even when I was nine, I helped out in my uncle’s Vesuvia Pizzeria in Princeton.”
Opening Luca’s Ristorante in 1994 at Country Plaza, 2019 Route 27 South in Franklin Township, he paid special attention to creating the authentic atmosphere and decor of the Ischian culture.
“I wanted to share the aura of the beautiful land I had lived in. Interestingly, Ischia also had Greek and Moroccan influences from long ago, and it has all created a unique place.”
Family Tradition
Family tradition is also important. The restaurant is named for his brother Luca, and special recipes from his mother are on the menu.
“My aunt Nancy Di Meglio owned Francesco’s, the great Italian restaurant in the Chambersburg section of Trenton, and I Iearned from her too.
“I really enjoy the creativity,” experimenting with new dishes and recipes, and creating the presentation,” he continues. ”I always thought food should look attractive. It’s a great pleasure for me to accomplish this.”
He certainly has! Not only are his dishes known for authentic Italian taste, they have exceptional eye appeal. Each dish is carefully prepared with a varied and distinct appearance even to the arrangement of color patterns. “Almost too pretty to eat!” according to one long-time customer.
While a tempting variety of choices is on the menu, Chef Andrea notes there are always customers who tend to order the same dish every time they come in.
“I always change the menu seasonally, but there are some dishes I always must offer because people insist on having them. For exam-ple, the Agnolotti or stuffed butternut squash cocoa pasta with pumpkin seeds and creamy herbs, is a very big favorite and always on the menu.”
DINING ITALIAN-STYLE: Dining at Luca’s Ristorante invites you to sample the special Italian Ischian cuisine in an atmosphere reminiscent of the Ischian island off the coast of Naples. Two dining rooms feature hand painted murals and handcrafted ceramics, all from Italy, and offering the well known Italian welcome: “Benvenuti!
Homemade and Fresh
Chef Andrea emphasizes that everything at Luca’s is homemade and fresh, locally sourced when possible, but also including items from Italy.
“I make my own meat balls with the highest quality ingredients,” he points out. Rated the best meat balls in New Jersey by NJ.com. and known as Polpette, the beef meatballs include pine nuts, golden raisins, tomato sauce, and melted caciocavallo.
“We also make the pasta and bread here on the premises, and we get the seafood locally because it must be very fresh. But some things are from Italy, such as prosciutto, and our extra virgin olive oil.”
Many customers have been longtime Luca’s supporters, and they continue to come from around the area, including Princeton. Many come once a month, and some even once a week.
55 customers can be seated in two dining rooms, and additional seating is available in an attractive outdoor setting.
Chef Andrea has taken care to present an appealingly authentic Italian decor. Art work and ceramics from Italy adorn the walls, and there is a 100-year-old Italian wine press, and also giant-sized urns which add interest and authenticity.
Leisurely Dining
“I want people to feel at home, and I also want this to be a special place for them,” he explains. In fact, loyal customers are celebrated with their names engraved on their favorite table. “It’s a way to honor customers who have been especially supportive of us,” he says, “and also, some customers like to sit at the same table when they come.”
Customers certainly appreciate dining in such a distinctive atmosphere, and are glad to to enjoy authentic Italian cuisine in a relaxed and warm setting. Leisurely dining is the key, and no one is ever rushed.
Choices are abundant, and favorites include Polpette (meatball) appetizers, and also Fico, an appetizer with fresh figs, mascarpone, pine nuts, prosciutto, and mango balsamic pearls. Also in demand is the Farro salad, with Italian spelt, beets, ricotta, pistachios, arugula, roasted fennel, and balsamic vinaigrette.
Always a favorite, the traditional fagioli soup, with beans, prosciutto, pasta, and tomato broth, never fails to please.
Pasta dishes are highly desirable at Luca’s, and two standouts include the previously mentioned Agnolotti, and also Coniglio, featuring broccoli rabe, square-edge bucatini, and rabbit ragu Ischitano.
Marsala Arrosto is a popular chicken dish, including roasted whole chicken breast with Frenched drumette, marsala sauce, and mushroom risotto.
Braised-on-the-Bone
The always popular Ossobuco is the choice of many diners, who enjoy its veal hind shank, truffled plum tomatoes, and caramelized mushroom risotto.
Costata, a braised-on-the-bone Angus short rib with asparagus, Cognac beef reduction, and tomato ricotta cavatelli, is a Luca’s specialty. Popular seafood choices include “Luca,” shrimp, crabmeat, and scallops with roasted tomatoes, capers, asparagus linguine, and creamy white wine sauce. Branzino, a Mediterranean sea bass filet, served with escarole zucchini, tomato ricotta cavatelli, and roasted garlic lemon sauce, is always in demand.
Diners at Luca’s do not forget desserts, and a specialty of the house is tiramisu, with lady finger cookies, Grand Marnier, and whipped mascarpone. Another favorite is “Pompei,” warm chocolate cake with semi-liquid center, chocolate liquor, and choice of gelato or sorbetto.
Coffee includes espresso, cappuccino, latte, and American choices, and a variety of teas is also available. Organic Italian sodas, and other soft drinks and juices are additional beverages. Luca’s is a BYOB establishment, and many diners enjoy bringing wine to accompany dinner.
Continuing Success
Chef Andrea points out that vegetarian, vegan, and gluten-free dishes are offered, and other dietary considerations can be accommodated.
There is no question that Luca’s Ristorante is respected by customers and food critics alike, and Andrea Di Meglio is proud of having established such a successful restaurant, and one which honors the cuisine and atmosphere of his home land. He and his staff work hard every day to ensure its continuing success.
As he says, “You always have to adapt and be ready to reinvent yourself, at the same time keeping the focus on high quality and healthy eating. We always work hard to keep our standards high, and an important reason for our success is consistency. Consistency of the quality of the food and consistency of the service. Customers know they can count on us for this, and that they will have the highest quality dining experience.”
Luca’s Ristorante is open for lunch, dinner, and take-out Monday through Thursday 11 a.m. to 9 p.m., Friday, Saturday 11 a.m. to 10 p.m., and Sunday noon to 9 p.m. Reservations are recommended, especially for weekends.
For further information, call (732) 297-7676. Visit the website at www.lucasristorante.com.
Written by: Jean Stratton