East Tosa’s Ca’Lucchenzo makes fresh pasta the year’s most welcome local food trend.
W. North Ave.,
Tues-Sat 5-9 p.m.
Pasta and other large
Before opening their own place in May, Baker and his spouse and business partner, Sarah, worked for other local restaurateurs, meeting at the start of their careers at Ristorante Bartolotta in downtown Tosa. Most recently, they were operating partners of the Pizza Man restaurants. Playing to their strengths, Zak runs the kitchen at Ca’Lucchenzo while Sarah directs the front of the house, visiting tables with a welcoming smile.
The space hasn’t been expanded, but it is more effectively used, with a square-shaped pasta bar where diners can watch the kitchen staff roll and shape pasta occupying the dining room’s focal point. Beyond table and banquette dining, the wine bar offers an extra handful of seats to enjoy various snacks and antipasti, skillfully prepared pastas and homemade dolci.
The seven pastas on the midsummer menu ranged from spinach tagliatelle (ribbons) with white veal ragu and Parmigiano-Reggiano ($19) – simple and rich, with a heady stew sauce – to a dramatic and delicious squid-ink spaghetti with a terrific seafood white-wine sauce spiked with Calabrian chiles ($20). The ravioli is for stuffed-pasta lovers, delicately savory-sweet and not too heavy. The pillows, stuffed with goat cheese and Swiss chard, are bathed in brown butter walnut sauce ($18). Still, there is another pasta that I can’t get out of my head: the gnocchi, owing to the dusting of crisp anchovy breadcrumbs and pecorino cheese and the tangy-salty relationship between the wilted greens and the lamb ragu ($19).
Is there room for dolci after all this? Yes, if it’s feathery-light vanilla panna cotta (milk custard) with blueberry conserve and pistachio shortbread ($7). It feels like the perfect-weight shawl for a still-balmy September night. And generous helpings of soul-comforting pasta will make the cold nights to come a bit easier to bear.