We did this last year and it was a blast! This year, we’re gonna get Bobbified again, and do a whole lot of grillin’ and BBQ!  I mean, after all, who doesn’t love Fried Chicken and Waffles? What Dad doesn’t go to sleep at night dreaming of BBQ Ribs with all the fixins’… dancing cornbread muffins drenched in honey… alas, I digress…

Sunday Supper will be held on Sunday, June 9th at 3 p.m. SHARP. The dinner will include 4 courses paired with 3 wines, all served family style on our patio. Price per guest is $65++ and reservations must be made by Friday, June 7th (unless sold out) by calling 949-725-1773!

See the menu for our next Sunday Supper in the May 21st newsletter below!

Read the May 21st Newsletter HERE or you can signup here.

TIP #1: EAT LIGHT, AVOID LOTS OF CARBS

Our lunch menu features some SERIOUSLY GOOD, low-carb wraps! Choose from offering such as Turkey Club; Tuna, Avocado & Provolone; or turn our famous Chicken Chipotle Sandwich into a wrap! Get our of your office during lunch and head on down to Lucca for a satisfying bite!

See the rest of our tips below!

Read the May 14th Newsletter HERE or you can signup here.

This is me with my mom in the 1950s. Times were different back then — we refer to them as “the good ol’ days,” but life just keeps getting better and better, doesn’t it? Of course, I will never forget my youth – especially all of those special days devoted to celebrating MOM!

On Sunday, May 12th, we’ll be celebrating Moms everywhere, and if you decide to join us, here’s what you can expect:

The Mother of ALL Brunches!

Once again, we’ll be featuring our popular Mother’s Day Brunch Buffet, better known as “the Mother of all brunches,” from 9:30 a.m. to 2:30 p.m. on Sunday, May 12 – a full buffet with a wide variety of options, including items from an egg and omelet station, featuring local, cage-free eggs; and a deluxe carving station with certified Angus beef tri-tip and Diestel free-range turkey breast. The Mother’s Day brunch buffet is $29.95 for adults ($34.95 with Champagne).

Many of you want something with a little more “wow” for mothers and wives – and why not? They deserve it! Well, LUCCA will be offering Mother’s Day dinner specials on Saturday, May 11 and Sunday, May 12. Specials will include fresh seasonal salads, LUCCA’s Surf ‘n’ Turf, and most especially, a selection of LUCCA’s favorite Euro Mini Pastries and chocolate-covered locally grown strawberries.

Reservations strongly encouraged and can be made by calling (949) 725-1773. Free parking available to all guests.

Read the April 30th Newsletter HERE or you can signup here.

This is our Meyer Lemon and Blackberry Tiramisu with Limoncello undertones!

This one’s made with Meyer Lemons from my own tree and it’s so good that OC Weekly’s Shuji Sakai used it as his rational in naming us one of his Top 5 Restaurants of the Year last year!

“…the sleeper that sneaked up on me is the lemon curd that I ordered for the first time this spring. The tart-sweet yellow silk laid me out like Pacquiao. At the time, it was Meyer lemon season… I don’t care whatever else it shares billing with – if Lucca’s lemon curd is on the menu, order it.”

Read it all in OC Weekly at the link below:

Read the April 24th Newsletter HERE or you can signup here.

This season, we’re really exploring the southern most parts of the Mediterranean while utilizing the season’s most flavorful offerings! Lots of bright, colorful, fresh and crisp spring items really shine through in this menu. Our menu inspirations here at Lucca have taken a sharp left turn into Spain and Portugal, and following our instincts, we have headed south into Tunisia, Morocco and Israel. In the summer, guests can expect our menu inspirations to head back to our center in Italy and France, stopping briefly in Sicily, before making a sharp right turn into Greece, the islands, and Turkey!

See our new menu highlights at the link below:

Read the April 17th Newsletter HERE or you can signup here.

The new restaurant, PROVENANCE, will feature a menu of fresh, flavorful, seasonal ingredients — many of which will be grown in our own 1,300-square-foot organic raised-bed on-site garden!

We’re talking about the absolute freshest ingredients — feel like the perfect summer Caprese salad? We’ll pluck the heirloom tomatoes straight from our garden! Feel like something refreshing from the bar? We’ll pick some fresh raspberries and mint to muddle and serve!

Boy, are we are excited about bringing this new restaurant concept to Newport Beach — it truly takes me back to my roots. As a 30-year resident of Corona del Mar and lifelong Orange County resident, my grandfather was a commercial farmer in Huntington Beach who knew the value of providing high quality produce.

Our next Sunday Supper will be held this Sunday, April 14th at 3 p.m. SHARP and we’ll be taking a little field trip to JERUSALEM! The inspiration comes from British Chef Yotam Ottolenghi who has a namesake restaurant where I ate last year when I was in London. I was so impressed with the restaurant that I sought out the Chef and came across a book he wrote with his Arab Chef de Cuisine Sami Tamimi. The cookbook, “Jerusalem,” is filled with recipes of their chidhood and I was so intrigued by it, that I decided to do a post-Passover Sunday Supper inspired by them!

Although it’s not a Kosher event, we will be sticking to Jewish dietary law and serving fish and dairy! As Americans, we have been exposed to primarily Eastern European Jewish cuisine, so this is an opportunity to explore the amazing world of Israeli cuisine, which is based on so many different cultures! Many of my Jewish guests have been asking me about a Sunday Supper like this, so this is your time to come, celebrate and eat till your hooves fall off! L’Chaim!

We will be featuring wines from our cellar that people can later buy and come back and drink, rather than focus on Israeli wines just for the dinner. It was actually French vinters from Bordeaux, along with Agriculturalists from UC Davis, who first came to Israel and introduced the possibility of an Israeli wine program!

See our full menu for the Sunday Supper on the link below.

Read the April 8th Newsletter HERE or you can signup here.

The new restaurant, PROVENANCE, will feature a menu of fresh, flavorful, seasonal ingredients — many of which will be grown in our own 1,300-square-foot organic raised-bed on-site garden!

We’re talking about the absolute freshest ingredients — feel like the perfect summer Caprese salad? We’ll pluck the heirloom tomatoes straight from our garden! Feel like something refreshing from the bar? We’ll pick some fresh raspberries and mint to muddle and serve!

Boy, are we are excited about bringing this new restaurant concept to Newport Beach — it truly takes me back to my roots. As a 30-year resident of Corona del Mar and lifelong Orange County resident, my grandfather was a commercial farmer in Huntington Beach who knew the value of providing high quality produce.

The past 8 years at LUCCA have set the stage for having us become known for the use of healthy and high quality ingredients and those hard-to-find seasonal items that give you something to get excited about! Now, by providing the best produce, grown right on the property, Provenance will allow me to explore my creative side by putting flavors together, finding great products and writing recipes that sparkle ― all of which combine to provide an unparalleled dining experience.

Over the next few months, we’ll be sharing our progress – from interior development and garden evolution, to peeks at what our Kitchen Chefs and Bar Chefs are coming up with!

Stay tuned! It will be September before you know it! Till then, read the scoop in the Orange County Register HERE!

Read the April 3rd Newsletter HERE or you can signup here.

This Easter Sunday, LUCCA will feature a lavish brunch buffet and offer a special deal for children under 10 by allowing them to pay according to their age! The popular Easter brunch buffet, offered on Sunday, March 31 from 9:30 a.m. to 2:30 p.m., will feature a full buffet with a wide variety of options, including items from an egg and omelet station, featuring local, cage-free eggs; and a deluxe carving station with certified Angus beef tri-tip and Diestel free-range turkey breast.

Easter Sunday is a time for family togetherness and, in this day and age, that is extremely important for everyone! We wanted to appeal to families by offering the best in quality and service, while presenting a special deal for children under 10 years old, who pay their age for their meal, meaning three-year-olds would pay $3 for their brunch, four-year-olds, $4, and so on, until the age of nine.

The Easter Sunday brunch buffet is $29.95 for adults ($34.95 with Champagne) and items include:

* Breakfast Pastries – baked fresh from scratch
* Egg & Omelet Station – local, cage-free eggs, breakfast potatoes, bacon & sausage
* Lucca Pancakes – ‘Nuff said!
* Carving Station – Certified Angus Beef Tri-Tip and Diestel Free-Range Turkey Breast
* Assorted Breads
* Italian Veggies, Salad Bar with Organic Caesar, Mesclun and Fruit
* Dessert Spread – Eclairs, Cream Puffs, Cannolis, Assorted Tarts, Brownie Bites…

LUCCA will be closed for dinner service on Sunday, March 31st. Hours of operation that day will be 9:30 a.m. to 2:30 p.m. for Easter Brunch, and reservations are strongly encouraged and can be made by calling (949) 725-1773. Free parking available to all guests.

Click Here to read our March 26th Newsletter  or you can signup here.

ELLIOTT’S WINE TASTING
THURSDAY, MARCH 21, 2013
7 PM

WITH MICHAEL BIAGI of KOBRAND WINES

WE’RE GOING TO FRANCE…
WITH A SIDE TRIP OR TWO

what a way to begin!
REIMS, FRANCE, FOR A FLUTE OF
CHAMPAGNE TAITTANGER

then we’ll head south…
TO BURGUNDY FOR TWO FINE CHARDONNAYS

LOUIS JADOT MACON VILLAGES
and
DOMAINE J.A. FEREET POUILLY-FUISSE

and just for comparison…
WE’RE BRINGING ALONG A BOTTLE OF
CAKEBREAD CELLARS CHARDONNAY,
FROM THE NAPA VALLEY

we’ll finish the tour…
BY HEADING OVER TO PORTUGAL
FOR A TASTE OF
FONSECA TAWNY PORTO

WE BEGIN PROMPTLY AT 7:00 PM

CHEESES, CURED MEATS & ARTISANAL BREADS INCLUDED

$30 per guest++

Reservations required 949-725-1773

Click Here to read our March 19th Newsletter  or you can signup here.

You know how they always refer to chefs as artists? Well, the chalkboard above is proof that now, I’m officially an artist artist! From plate to chalkboard, and back again, spring is one of my most favorite seasons! Days are getting longer, our beloved 78 and sunny weather makes a comeback and folks get to celebrate big family holidays like Easter or Passover!

Easter Sunday at LUCCA

This Easter Sunday, LUCCA will feature a lavish brunch buffet and offer a special deal for children under 10 by allowing them to pay according to their age! The popular Easter brunch buffet, offered on Sunday, March 31 from 9:30 a.m. to 2:30 p.m., will feature a full buffet with a wide variety of options, including items from an egg and omelet station, featuring local, cage-free eggs; and a deluxe carving station with certified Angus beef tri-tip and Diestel free-range turkey breast.

Easter Sunday is a time for family togetherness and, in this day and age, that is extremely important for everyone! We wanted to appeal to families by offering the best in quality and service, while presenting a special deal for children under 10 years old, who pay their age for their meal, meaning three-year-olds would pay $3 for their brunch, four-year-olds, $4, and so on, until the age of nine.

The Easter Sunday brunch buffet is $29.95 for adults ($34.95 with Champagne) and items include:

* Breakfast Pastries – baked fresh from scratch
* Egg & Omelet Station – local, cage-free eggs, breakfast potatoes, bacon & sausage
* Lucca Pancakes – ‘Nuff said!
* Carving Station – Certified Angus Beef Tri-Tip and Diestel Free-Range Turkey Breast
* Assorted Breads
* Italian Veggies, Salad Bar with Organic Caesar, Mesclun and Fruit
* Dessert Spread – Eclairs, Cream Puffs, Cannolis, Assorted Tarts, Brownie Bites…

LUCCA will be closed for dinner service on Sunday, March 31st. Hours of operation that day will be 9:30 a.m. to 2:30 p.m. for Easter Brunch, and reservations are strongly encouraged and can be made by calling (949) 725-1773. Free parking available to all guests.

Click Here to read our March 12th Newsletter  or you can signup here.