Who’s Behind It
Director of culinary Michael Dekker, Vintage Group with Fleetwood Restaurant Group
The Dish to Eat
The lunchtime linguine vongole
Only two years old — a mere baby in the restaurant industry — Luca is an incredible destination for fine-dining Italian cuisine. Stepping into Luca’s elegant dining room instantly transports you to a sophisticated European eatery. General manager Alberto Mura, originally from Sardinia, ensures all requests are discreetly met by your white-jacketed server. The intention is to provide a memorable experience that keeps you coming back for more.
The open kitchen is abuzz, but not frenetic. Fleetwood Group’s director of culinary, Michael Dekker, prides himself on employing recent SAIT graduates, making Luca not only a place of culinary excellence, but also one of mentorship where growth and accountability are celebrated. The menu is built upon Italian favourites, while also embracing Alberta’s unique seasonality (as is the Italian way). This philosophy is showcased in dishes such as the stellar AAA Alberta beef tenderloin carpaccio or fresh summer peas and asparagus for house-made stuffed pastas.
For larger groups, the for-the-table options do the trick, like the fall-off-the-bone bison osso buco with pickled Saskatoons and creamy polenta, matched with a glass of Antinori Solaia Cabernet Sauvignon blend. Or try the whole-grilled branzino with fingerling potatoes, paired with a Loire Valley Sauvignon Blanc. There’s no shortage of potential pairings as Luca’s wine cellar has accumulated a $350,000 value, stocked with Burgundy wines, Napa Valley Cabernets and, of course, a superb Italian list.
Among the must-have lunch dishes are linguine vongole, possibly Calgary’s best, as well as the semolina-dusted Humboldt squid with artichoke lemon tartar sauce or the citrus-cured Tofino king salmon balanced with citrus agro dolce, calabrian chili, mint and frisée. Finish the meal with a silky grappa, the Berta Bric Del Gaian, made from Moscato grapes, with a distinct amber colouring from its time spent aging in wood barrels.
524 10 Ave. S.W., 403-261-1777, lucayyc.com, @lucayyc