We’ve been huge fans of Lancaster’s Luca since it opened over the summer. Chef Taylor Mason uses “food anthropology” to create the menu, taking diners on a journey through the different regions of Italy using seasonality, history and geography as a guide. The well-curated, one-page menu includes a selection of appetizers, salads, pastas, wood-fired pizzas and more.
It is no surprise that Kathryn O’Shea Evans, senior editor at House Beautiful magazine and the Hearst Design Group, paid a visit to Luca and raved about her experience recently in the New York Times.
“I felt a primal reaction to anything on the menu that touched flame, including cocktails—my La Prima Volta was a frothy spin on a whiskey sour garnished with charred lime. Halved artichoke seared in the fire’s embers, with smoked paprika aioli for dipping, was so good I told our waitress I would like to lick the plate (she kindly offered to hold a sheet up so nobody would see). The farfalle pasta, with smoked and braised wild boar, squash and Grana Padano cheese, was overly salted, but I still wolfed it down.”
To read more of the review, visit the New York Times online.
Find Luca at 436 W. James St. in Lancaster; phone: (717) 553-5770.
- Photo: Lisa Yoder
