Ristorante Lucca
Elevated dining means you’re getting a great ambiance, extra-special treatment, professional service, good food and tableside presentations.
At Ristorante LUCCA in Bordentown, elevated dining is meant to feel special –not formal or intimidating. With polished service, tableside preparation, high-quality Italian cuisine and live music in the lounge, the restaurant offers an elevated night out while giving guests the freedom to enjoy it their way.
“We recognize that people say, ‘Let’s go to Ristorante LUCCA to celebrate an anniversary or a birthday,’ but we want more than that,” says David Navazio, a founding partner. “We want people to come in ‘just because’ – to become loyal customers and enjoy everything we have, particularly the entertainment.”
That blend of elegance and ease is central to LUCCA’s evolving approach. Located at the former site of the landmark Mastoris Diner, the restaurant was created to offer the region something entirely different: a destination for refined Italian cuisine, professional service and an evening that unfolds at a leisurely pace.
“I wanted to serve quality food made with quality ingredients,” says Navazio. “I also wanted a nice atmosphere because I felt there was a real need for a high-end Italian restaurant. Not necessarily expensive, but something that brought more elegance to elevated dining. Elevated dining doesn’t necessarily mean expensive. People certainly want value, particularly today, but there are other elements that bring back that level of comfort.”
Inside the dining room, imported Italian tableware and polished details set an elevated tone. Yet LUCCA’s interpretation of elevated dining is not stiff or intimidating. Guests are encouraged to feel comfortable within the restaurant’s smart-casual atmosphere – whether they are dressing up for a milestone or simply settling in for dinner after an ordinary Tuesday.
“People think elevated dining means you have to dress to the nines and that it’s going to be expensive,” says Navazio. “But elevated dining means you’re getting a great ambiance, extra-special treatment, professional service, good food and tableside presentations.”
The restaurant’s tableside stands out, he says.
“I love the tableside presentation and the entertainment of it – when they prepare the Caesar salad or cacio e pepe tableside, fillet the fish or cut the meat,” he says. “That doesn’t cost anything, but it provides a little entertainment along with your meal.”
The experience continues in the Piano Lounge, where dim lighting, rich accents, cocktails and live performances create a place to linger. Rather than treating the lounge as simply a stop before or after dinner, LUCCA has developed it into a destination of its own, complete with a separate menu suited to the space.
“You can enjoy the food while listening to music and having a cocktail, coffee or cappuccino,” says Navazio. “Now we’re seeing many more people come in just for the lounge rather than going into the restaurant.”
LUCCA continues to fine-tune its entertainment, including live pianists, vocalists, ensembles and bands. Tribute-band performances are also becoming part of the weekday lineup.
“I wanted entertainment, so when people come out, it feels like an event,” he says. “They don’t just come in, grab a meal and go. They can stay, go into the lounge and listen to the music.”
That willingness to listen – and adjust – is shaping changes throughout the restaurant. Guest surveys and reviews made it clear that diners already appreciated the food, ambiance, service and entertainment, but wanted to see greater value. LUCCA responded by adding accompaniments such as pasta, vegetables or potatoes to certain entrées, introducing weekday incentives and offering prix-fixe experiences.
“We listened,” he says. “People want value in addition to those other things, and we’re going to make sure they get it.”
Among those offerings is a seasonal four-course chef’s selection menu available Tuesday through Friday. Sundays take on a more nostalgic feel with a traditional Italian dinner built around antipasto, pasta, meats and dessert – the kind of abundant meal meant to keep everyone gathered around the table.
“If you’re Italian like I am, you grew up knowing Sunday was the day when, no matter how old you were, you had to have dinner with the family,” he says. “We want to encourage families to come together, sit around the table and have a discussion. Actually, my family did more arguing – but that’s what we want to bring back.”
The menu itself reflects a similar balance between old and new. Authentic Italian preparations share space with familiar Italian American favorites, giving families and groups a broader range of choices.
“It’s really a family restaurant,” says Navazio. “We have menu items that appeal to a cross section of tastes.”
Through every adjustment, LUCCA remains committed to high-quality ingredients and career professionals who understand the craft of hospitality, he says. Its experienced servers guide guests through the evening, while bartenders approach each cocktail with precision.
“Our servers are longtime, professional servers,” says Navazio. “They’ll be servers for the rest of their careers. The same goes for our bartenders. There truly is an art to being a bartender.”
For Navazio, LUCCA’s evolution comes down to understanding what guests want now while preserving the graciousness that once defined a special evening out.
“You can come as you are,” he says. “We’re trying to create an inclusive environment and meet customers’ expectations, which change over time. I think we can bring back some elements of yesterday and combine them with what people want today.”
856-661-1900
ristorantelucca.com
BORDENTOWN
