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Luca d'Italia
Taylor Boylston 

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711 Grant St. Denver, CO 80203

303-832-6600 

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5 User reviews Write A Review

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  • Italian
    Tue-Sat 5pm-10pm
    $$$$
  • All Major Credit Cards, cash
    Private Party, Wheelchair Accessible
    Dinner
  • Full bar
    Accepted, Recommended
    Valet
Description

Frank Bonanno doesn't cook anything that's not memorable. What's more, he's fearless. And Luca's menu is designed for gluttonous abandon, arranged for wild flights of pairing and sharing, set up in an attempt to make people eat the way the Italians do -- with several courses of small plates leading up to the entrees. The portions are small, the combinations divine, and while you may get lucky and hit some of the best choices following the old app-entree-dessert structure, it works better just to eat and keep eating until you can't hold anymore.







Back to TopAwards | Visit the Best Of Website

  • 2010 | Best High-End Italian Restaurant

    By this point, we all pretty much know that just about everything coming out of Frank Bonanno's four kitchens -- Osteria Marco, Mizuna, Bones and Luca D'Italia -- makes our heads whirl like a spinning top. But just when you think Bonanno and his enormously talented kitchen crew couldn't possibly have any more culinary stunts up their sleeves, they add suckling pig -- which is nothing like any suckling pig you've ever had -- to Luca D'Italia's menu, which was already an... More »

  • 2007 | Best Return to Form

    Frank Bonanno's been dealing with a lot, and his load was starting to show at Luca d'Italia. It's not that dinners here were ever bad; they were just less amazing than they'd once been, less effortlessly blissful. But over the past year, Bonanno has put his legendarily obsessive focus back on Luca, and the restaurant has come back strong. Once again, the deliriously complicated farmhouse entrees -- dishes like truffle-scented rabbit three ways and pan-roasted black cod with ravioletta -- are... More »

  • 2006 | BEST FREE SNACKS

    The amuse-bouche, though overdone in some places and simply ridiculous in others, is always a sight to behold at Luca d'Italia. Here, Frank Bonanno and his crew use flavors that will no doubt repeat in the coming meal to construct a one-bite masterpiece perfect for putting guests in the proper frame of mind to appreciate the brilliant, complicated simplicity of Luca's wonderful Italian cuisine. Truffled egg salad, slips of marinated octopus -- each one is a tiny jewel-box presentation meant... More »

  • 2006 | BEST ITALIAN RESTAURANT

    Since the moment it opened two years ago, Luca d'Italia has turned out Denver's best high-end Italian food, no contest. Since its very first day of service, since the first plate hit the rail, Luca has been doing the most overdone cuisine in the food world better, smoother, sharper and with more obsessive precision than anywhere else in town. Even the least of the plates on chef/owner Frank Bonanno's discursive menu -- the pappardelle or the bricked chicken, say -- beats out the competition.... More »

  • 2005 | Best Last Supper

    There's this game cooks play when they get together. It doesn't have a name or any rules, but the crux of it is this: You're dying -- fatal disease, on death row, whatever. There's time for one last meal, anything under the sun. What's it going to be No one wants to waste his last night on a tasting menu, wrapped up in a jacket and tie in some murmuring tomb of a fine-dining restaurant. You want something fun, something memorable, something incredible and comforting at the same time. And... More »

  • 2005 | Best Italian Restaurant

    Frank Bonanno wants people to think of one thing when they hear his name: authenticity. He wants everything he touches, every plate that comes out of his kitchen, to be absolutely authentic, and that's what he's accomplished at the splendid Luca d'Italia. Although the dishes on the menu may seem unfamiliar, it takes just a bite to know you're eating food that would be right at home back in Italy. Straightforward flavors, impeccable ingredients, perfectly executed stocks and sauces -- Luca... More »

  • 2004 | Best Italian Restaurant

    With Luca d'Italia, chef/owner Frank Bonanno has done what most transplanted East Coasters would have thought impossible: He's brought good Italian food to the Rocky Mountain region. No, not just good. Great Italian food. Wonderful, vital, superlative Italian food that's absolutely without equal on the Denver scene. Luca's menu is designed for gluttonous abandon, arranged for wild flights of pairing and sharing, set up in an attempt to make people eat the way the Italians do -- with several... More »

  • 2003 | Best New Use of an Old Chinese Restaurant

    Once upon a time (actually, just a couple of months ago), the space at 711 Grant Street was home to China Hill -- a small Chinese restaurant known in the neighborhood for its reasonable prices and flaming pu-pu platters. But now, thanks to a little good luck and a lot of hard work by Frank Bonanno and Doug Fleischmann, what was once a humble Asian hangout has been transformed into the much-anticipated Luca D'Italia. In these funky, colorful digs, customers are treated to rustic Italian... More »

Back to TopCritic News & Reviews | Write a Review
Back to TopUser Reviews & Comments | Write a Review
  • neecola21
       (0)    (0)

    neecola21 | Parker, CO | 156 Reviews

    | Sat, March 20, 2010

    Authentic Italian, fresh flavors.

  • RubenP
       (0)    (0)

    RubenP | Lakewood, CO | 124 Reviews

    | Thu, May 20, 2010

    Luca

  • GillianM1
       (0)    (0)

    GillianM1 | Louisville, CO | 46 Reviews

    | Mon, March 9, 2009

    This is the way I love Italian food, kept simple so the tastes & ingredients shine through. The homemade salumi, cheeses and breads are delicious (a lot of work goes into these) and the homemade pasta is delicate and light. I had agnolloti stuffed with veal in a simple brown butter herb sauce. I could hear Frank Bonanno speak all day about his love affair with food and wine and the Barbera d'Alba washed down well too!

  •   Loading More User Reviews
Back to TopMenu
Main Menu
Antipasti
$13.00
Luca Burrata
osetra caviar, cured arctic char, pickled onion, garlic fettunta
$13.00
Hamchi Crudo
meyer lemon, crispy fingerlings, baby dill, bottarga di muggine
$13.00
Grilled Baby Octopus
gala apples, salsa di noci, grapes, crispy pig trotter
$13.00
Aged Beef Carpaccio
foie gras sformato, black truffle vinaigrette, celery insalata
$12.00
Braised Meatballs
caramelized onion, tomato sugo, parmigiano-reggiano
$12.00
Sicilian Calamari
capers, crushed calabrian chili, marinara
$16.00
Frank’s Salumi Plate
chef selection of artisanal cured meats
$16.00
Luca’s Cheese Plate
chef selection of italian artisan cheeses
$13.00
Poached Maine Lobster
wild mushrooms, sopressata, egg, soft poleta
Insalata
$10.00
Baby Heirloom Beets
hazelnuts, chèvre, baby lettuce, pancetta brittle
$10.00
House
arugula, frisee, radicchio, finochetta, robiola cheese
$10.00
Romaine Heart
cauliflower "caesar" white anchovy, parmesan crostini
Pasta
All Pastas Are Appetizer Portion; Entree Size Available Upon Request
$17.00
Tagliatelle Fra Diavola
poached maine lobster, spicy tomato sugo, heirloom basil
$14.00
Pumpkin Gnocchi
duck conserva, brussels sprouts, chestnuts, sage brown butter
$15.00
Mafalda
wild boar ragu, castelvetrano olives, orange conserva, pecorino sardo
$14.00
Cavatelli
fennel sausage, onions, roasted red peppers, beer, kale
$14.00
Fusilli
wild mushrooms, truffle crema, parmigiano-reggiano
$14.00
Pappardelle Bolognese
traditional meat ragù, parmigiano-reggiano
$15.00
Dungeness Crab Ravioli
celery root, parsley-almond pesto, shaved apples
$15.00
Chitarrra Alla Seppia
nantucket bay scallops, shaved chilis, uni butter
Secondi
$39.00
Dry Aged Ny Strip
beef cheek cannelloni, marrow emulsion, braised spinach
$34.00
Suckling Pig Porchetta
taleggio polenta, grilled pears, cipollini conserva
$34.00
Seared Scallops
ram’s head mushrooms, maple glazed pork belly, heirloom carrots
$34.00
Striped Bass "en Saor"
roasted salsify, pine nuts, red currants, grilled radicchio
$34.00
Duo Of Duck
farrotto verde , soft cooked quail egg leek variations
Contorni
$7.00
Roasted Cauliflower
mint, peperonata
$7.00
Brussels Sprouts
bacon crema
$7.00
Anson Mills Polenta
taleggio cheese
Dolci
$8.00
70% Guanaja Chocolate Budino
salted caramel, whipped crema
$8.00
Spiced Panna Cotta
poached apples, walnut baklava
$8.00
Toasted Almond Cake
cinnamon caramel sauce, house made vanilla bean gelato
$8.00
Warm Bombolini
lemon curd, fresh blueberries, vanilla crema
$8.00
Tiramisu
espresso dulce de leche, toasted hazelnuts
$8.00
Carrot Torta
spiced mascarpone frosting, crème anglaise

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