Luca

Frank Bonanno’s heritage is in this restaurant. Named for his son Luca (whose portrait adorns the dining room), Luca d’Italia pays homage to the kind of food Bonanno grew up with—from the finest restaurants in New York to his mother’s home kitchen in New Jersey . Sure, Zagat’s rates it the top Italian restaurant in the western United States, and Gabby Gourmet gives it three pigs with a rocket–but to Bonanno, Luca’s a valentine—Italian food the way it ought to be, lovingly prepared, thoughtfully served and thoroughly enjoyed. Food marries art. Softly colored walls, high ceilings and gently flickering candles accentuate Denver ‘s most talented canvas and culinary artists. Tight, professional servers easily engage in conversation about food and wine. Luca’s packed on weekends and pleasantly busy during the week. Strictly Italian spoken here. Chefs Frank Bonanno and Eric Cimino execute Sicilian-style meats that are cured in-house; pastas, breads and cheeses made fresh daily, and recipes that change monthly to reflect the finest seasonal ingredients. Pastas are a separate, smaller course; the menu is designed to allow diners an authentic, multi-course experience without overreaching.