Iconic Business September 2024: Ristorante Lucca
William Burris, Owner
Where the art of fine dining shines
An aura of elegance, a dab of nostalgia and culinary creations that transport your taste buds to Italy…that’s the recipe for the classic fine dining at Ristorante LUCCA in Bordentown. Whether you’re a self-proclaimed foodie or a connoisseur of style, this iconic restaurant delivers on every note.
Named for a city and province in the heart of Tuscany, Ristorante LUCCA is the brainchild of William Burris. Driven by a passion for innovation and exceptional dining, Burris sought to recreate an authentic Italian experience in South Jersey. He acquired the building on Rt. 130 that once housed the well-known Mastoris Diner in 2021.
“I had a distinct vision for an Italian restaurant which was beautifully executed by our designer,” says Managing Partner William Burris. “We totally gutted the interior. We kept two of the four kitchens. We demolished the event space, frankly, because it just wasn’t very appealing. Now we have an amazing restaurant and an iconic piano bar. A two-story event center, and an alfresco space outside with covered pergolas and heated floors are under construction. It’s truly a destination.”
Maurizio Peccolo, Executive Chef
The restaurant opened a week before Christmas in 2022. “Everybody was new,” says Burris. “It was a hectic week that built up to a great crescendo on Christmas Eve. Then we had a very excited crowd on New Year’s Eve.”
The momentum has continued as guests discover this hidden gem, which has recreated a time gone by. Piano music plays in the lounge as couples enjoy classic cocktails served with seasonally inspired flavors. The dining room, an elegant blend of old-world charm and modern sophistication, invites you to settle in and savor the exquisite experience. Tables are set with sterling silver and elegant glassware imported from Italy. Guests are given menus that light up when opened. Crusted bread, seasoned butter and olive oil, along with prosciutto and olives are served, a mere taste of the delights to come.
Dean Schneider, Musical Director
“In my trips to Italy,” says Burris, “when you walked into a restaurant, the first thing they would do is bring you a dish of prosciutto. They would serve it to you as a little gift to get your evening started, and that’s what we do.” The special touches continue throughout the night. Waiters, often with Italian accents, offer complimentary amuse bouches. Dishes are often prepared tableside.
Executive Chef Maurizio Peccolo is the award-winning culinary artist behind the daily menu. He has honed his skill in fine Italian restaurants in Italy and across the globe, and has a special connection to a favorite Italian dessert. “Every year, during the first two weeks in October, chefs from all around the world compete for the Tiramisu World Cup,” says Burris. “This happens in Maurizio’s hometown of Treviso. For 25 years, Maurizio was a competitor. For the last five years, he’s been the judge.”
The menu itself is like a divine tour through Italy. Burris recommends the Caesar salad prepared tableside, followed by Cacio e Pepe, a classic pasta dish. “Maurizio is a master pasta maker,” he explains. “He meticulously crafts each pasta from scratch, fine-tuning ingredient ratios to reflect the essence of Italy’s distinct regions. It’s elevating pasta to a whole new level.”
Ristorante LUCCA offers something for everyone from meat to fish to a plant-based menu.
“Our steaks are all Black Angus Prime,” says Burris. “It’s the highest quality that one can offer. But to me, a perfect choice would be fileting a fish tableside, and the best fish in the house is our wild branzino. I also love the pink snapper we bring in from Hawaii or New Zealand. Some couples choose to do a fish and maybe a steak to create a surf and turf. We pride ourselves on our crab cake. It’s a very special recipe that Chef Georges Perrier [the famed chef of Le Bec-Fin] helped create, and customers love it.” For dessert, Burris recommends the tiramisu or another favorite, a Grand Marnier souffle also designed by Chef Perrier, who regularly dines at Ristorante LUCCA.
Burris brings inspiration not only from his Italian upbringing and heritage but his 45 years of restaurant experience. He is the president of the Caterina de’Medici Society, an Italian food & wine organization that was founded in Philadelphia in 1984. Burris unapologetically offers only Italian wine at Ristorante LUCCA. “Italy is the largest export producer of wines in the world,” he says, “and I feel like they are on par with a lot of other countries that produce excellent wine.”
Before and after dinner, the Piano Lounge offers a place to relax and unwind. Some diners prefer to eat there, too.
“We are so fortunate to have Music and Entertainment Director Dean Schneider,” says Burris. “He puts a smile on everybody’s face as they walk into the restaurant. Dean is truly a maestro. He will offer to play songs for special occasions. What was your wedding song? What was your birthday song? And then, when customers tell him the song, he’ll ask which key they would like him to play it in?” Schneider performs most nights and is joined by a talented trio of singers and guest musicians. Check the website schedule for performances by local favorites Eddie Bruce, Carl Jenkins, Paula Johns and more.
Overseeing it all – restaurant and piano bar – is General Manager Giuseppe “Pino” Algeri who hails from the picturesque region of Calabria, Italy and speaks fluent Italian. He has worked in some of the northeast’s most iconic dining establishments. “I’ve known Pino longer than anybody else here,” says Burris. “Pino was my waiter at the Monte Carlo Living Room in Philadelphia in the early ’80s. He loves everything there is about this business.”
Giuseppe “Pino” Algeri, General Manager
The authenticity and attention to detail may be what attracts celebrity regulars like the cast of The Sopranos, Chef Susana Foo, Chef Georges Perrier and former Eagles Coach Dick Vermeil. For those who see Ristorante LUCCA as only a special occasion restaurant, Burris says that “it is special. The concept is special. We are a music and dining experience. Does that have to be a special occasion? According to my customers, no, it’s for anytime you want a truly memorable night out.”
“I’ve had restaurants all my career,” says Burris, “but never a real Italian experience like this one. Everything we do is rooted in our goals of fostering elegance and excellence: our cuisine, our wine, the music, our atmosphere and even our name. I invite you to come and experience it.”
