SigMT

SiG MT 80 DISCREET PALATE e spaciousness created by the dining room's 14-foot, semi- coffered ceilings and full-length front windows is exquisitely complimented by muted lighting, so, classical jazz, and approximately a dozen well-spaced tables, resulting in an intimate, formal atmosphere that is never stuffy or overdone. "Our style of service is formal, but friendly," Ray says. Since joining the Lucca's team in 2007, Ray has curated an impressive wine list encompassing 50 labels from around the world. Each has been individually selected for quality, balance, and compatibility with the restaurant's eclectic Italian cuisine. Savvy patrons especially love visiting Lucca's on Wednesdays, which has been designated as the restaurant's half-priced wine night since 2008, Ray notes. "Some favorites from the list are Schug Chardonnay from Sonoma, California and Soter Pinot Noir from the Willamee Valley of Oregon," he says. "We offer cocktails and beers also." At any given time, Lucca's menu is comprised of five appetizers, nine pastas, five entrees, and four desserts, all of which are orchestrated by longtime Executive Chef Mike Hyyppa. e seasonally-inspired menu is altered three times per year, incorporating a mix of new dishes and tried-and-true favorites. "Mike creates dishes in his own style, which are oen inspired by classic Italian dishes," Ray says. "Our menu covers a broad range of flavors without geing unwieldy." Executive Chef Mike Hyyppa's dishes are as beautiful as they are delicious. A meal so perfect, you won't want it to end. Lucca's Executive Chef Mike Hyyppa and Maître d' Ray Spooner raise a glass to all their satisfied patrons.

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