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😍 5/5 - Luca, a modern Italian place with a British spin, exceeded
By 👻 @Anneke D., 02/05/2019 3:00 am
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Luca, a modern Italian place with a British spin, exceeded my expectations. It will forever live in my memory, and not just because it was here that I discovered orange wine for the first time (a glass of Catarratto from Sicily. It's magically refreshing: a must-try).No, Luca was so wonderful because it was unexpected and innovative, though it somehow remained traditional with a Piemontaise influence. The atmosphere is chic and simple, with low lights, small wooden tables, white walls, and simple black-trimmed lamps. The four of us sat at the table by the window, which could have been chilly but wasn't. The restaurant looks small from the outside and from that front room, but it extends to the back, opposite the bar.We started with a few dishes to split: parmesan "fries" that turned out to be delightful cheese croquettes sprinkled with fresh parmesan, a too-firm burrata atop tomatoes with traces of black olive (the burrata was the only negative point), and an incredible hot and creamy anchovy "bagna cauda" in which to dip raw endive, fennel, carrots, radicchio, and cucumber. This came in a beige diffuser with a candle underneath, which kept the dip bubbling and frothing until the end. An ingenious and simple way to prevent the dip from getting cold and stale! It was funny to watch the veggies almost cook in the sauce: a perfectly raw carrot stick became bendy--yet still crunchy--en route to the mouth. Once we'd eaten through the vegetables, we started sopping up the dip with thick slices of bread from the basket, and eagerly awaited the second course.I was in the mood for vitello tonnato, which was a starter but could have passed for a main. Each dish was small, no bigger than a fist, and with both veal and tuna I figured this one would be filling. I was right. My sister ordered a kale pesto bucatini (not enough flavor for me, but she liked it), my friend a wild mushroom pasta (heavenly), and my fiancé the rigatoni with ragù (yum yum yum). Back to the veal. It came with chicory and the most incredible green peaches, which I had never heard of. They were tiny, full of seeds, and didn't look like peaches, but tasted like peaches, all right. The tuna part of the equation was velvety and bursting with flavor.I'm coming back here on my next London trip!
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