Cantinetta Luca Carmel-by-the-Sea, California, USA
		A great Italian country style restaurant with a modern flair in the heart of Carmel. A wood fired pizza oven is the signature cooking style that not only produces great pizzas but other dishes are cooked there as well. Already a local favorite, this restaurant provides superb food in a great environment.
		Linda and Peter D'Aprix 2010

Cantinetta Luca is exactly the kind of Italian bistro that one is always looking for. The food is perfectly prepared, simple in concept, sophisticated in execution and really delicious. A wonderful addition to Carmel. The night we visited, it was so popular they had to turn guests away and it was mid-week.

The interior decor of Cantinetta Luca is antique/modern, inspired by the old refurbished buildings of Italy. The design is a blend of stone, brick and glass, chiseled wood and bright Italian colors. The decor features a barrel vaulted ceiling, brick and chiseled beams contrasted by superb contemporary (but not ultra modern chrome and leather) furnishings and modern lighting all set off by rich earth colors and textures. The restaurant area is divided into several different sections that provide a more intimate atmosphere.

To see web album of more photos, click here Peter D'Aprix © 2010

There’s always lots of activity at Luca giving diners the opportunity to watch chefs in action because the restaurant and bar were designed around an open kitchen with the stove centered as an island, accessible to chefs from all four sides. Cantinetta Luca also has a glassed-in meat aging room where its housemade "salumis" are dried and cured.

Cantinetta Luca specializes in antipasti, a dozen or so varieties of "salumis" and handmade pasta. Whole fish and roasted meats are served family style. All of the presentations are simple and rustic; food prepared with fresh seasonal ingredients to bring out bold flavors while at the same time exercising a finesse that keeps the flavors in balance.

Executive chef Jason Balestrieri (who worked with Walter Manzke at Patina, the famed Los Angeles restaurant of star chef Joachim Splichal) has created a vibrant menu that reflects much of this coastal region's famous fresh produce that is available in this market basket area and, of course, the freshest fish straight from the fishing boats of Monterey Bay.

Our dinner started, for me, with the definitive tomato-basil soup which was superb - bursting with flavor. It was followed by a perfectly roasted rosemary-lemon chicken with vegetables and garlic red potatoes cooked and served in an cast iron pan. This cooking/serving method is a signature feature of "Luca". Peter's dinner led off with a salad of heirloom tomatoes and mozzarella which was tasty but, unfortunately, not noteworthy. Peter has not found that heirloom tomatoes are a guarantee of great taste despite their popularity. It was followed with a mouth watering "Stinco d’Agnello" - Braised Colorado Lamb Shank,Taggiasca Olives and Rosemary that was also served in an iron pan basted in its own juices. Many of these dishes are cooked in the wood fired pizza oven for at least part of the cooking and enjoy, as a result, a greater depth of taste. The lamb was soft as butter and could be eaten with a fork. The accompanying mini-iron pan of broccolini, chili flakes, pine nuts and raisins were just as superb.

A very unique and special signature dish to start off is a wooden board filled with paper thin slices of a sampling of their notable "salumis" for a tasting and should not be missed. They have a small but delicious selection of pizzas as well; just be aware that if you order the "Cornetto", you should understand that this contains a "cornet" of dough stuffed with cheese that lines the outside rim of the pizza. There is a selection of pastas and risotto including vegetarian and seafood choices.

Desserts are just as good as the rest of the menu. I enjoyed the "key-lime" sorbet while Peter had to settle for the trio of gelatos - a rich, dark chocolate, a cinnamon and, roundin gout the group, a scoop of rich vanilla bean. There is an apple tart with the vanilla gelato, a Nutella Panini with bananas and hazelnut frappe, a torte of ricotta ricotta cheesecake and rhubarb, a tiramisu, and . . . oh well, you just have to be there!

The restaurant is open for lunch, however, the menu is more limited. Check their web site where the menus are posted.

Cantinetta Luca is the kind of neighborhood restaurant that you dream of having in your neighborhood so you can count on a delicious meal in an Italian atmosphere that is both fun and atmospheric with good service that is both friendly and fast. Judging by the number of dinners arriving and immediately greeting friends already ensconced in their favorite tables, this is already a favorite with the locals.

What is just as delightful is the sister restaurant, Cantinetta Piero, in Yountville, Napa Valley. It is located in the hotel "Luca", a sister hotel to "l'Auberge Carmel", and shares both executive chef Jason Balestrier and the whole interior design and culinary approach with many of the same dishes. (Story coming soon)

So when you are in Carmel, you can't go wrong with Cantinetta Luca if you like good Italian country inspired food. It opened in 2006, so it has had plenty of time to get everything right.

Cantinetta Luca
Dolores Street (Between Ocean & 7th)
Carmel-by-the-Sea, CA 93921, USA.
Tel.: +1-831.625.6500
Web Site: www.cantinettaluca.com
Email: info@cantinettaluca.com

Dinner: Sunday-Thursday from 5:00 to 9:30, Friday-Saturday from 5:00 to 10:00 Lunch: Friday-Sunday from 11:30-2:30 Bar Menu: Friday-Sunday from 2:30-5:00 Bar Hours: Monday-Thursday from 5:00-Close, Friday-Sunday from 11:30-Close Note: 18% Service Charge will be added to each check

Directions from North of Monterey Head South on Highway 1 to Carmel Turn right on the Ocean Avenue exit The fifth stop sign is Dolores Street. Turn left. We are about 75 feet on the right. Next to Piccadily Park. Directions from South of Carmel Head North on Highway 1 to Carmel Turn left on the Ocean Avenue exit The fifth stop sign is Dolores Street. Turn left. We are about 75 feet on the right. Next to Piccadily Park.