We ordered family-style: three antipasti, three small pasta selections, and two primi platters. It was a feast for the ages. Chef David Uygur’s selection of house-cured meats was a spectacular display, highlighted that evening with a spicy coppa, soppressata, chicken liver pâté, and Lucia’s signature n’duja. The rest of the meal was a blur of greatness delivered by friendly and professional servers who, just like the diners, oohed and aahed over the food they served.
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