Chef Giorgio Rapicavoli (Eating House) has announced his new venture is specializing in classic Italian dishes such as fresh pasta and more with a modern twist, plus a bar featuring creative cocktails.

Luca Osteria pasta

classic Italian dishes with a modern twist

Chef’s contemporary approach to Italian classics highlights an assortment of antipasti including Local Stracciatella with Sicilian olive oil and black pepper; Patate Fritte with potato, black truffle salt, egg yolk and Parmigiano Reggiano; Crudo di Pesce with blood orange olive oil, celery and grapefruit; and Lardo di Colonatta with Sullivan Street bread, pistachio and fig balsamic, to name a few.

Next up, a selection of freshly extruded pastas made in-house, such as Pasta al Limone with tagliatelle; Parmigiano Reggiano and whole lemon; Bucatini alla Vongole with Florida clams, white wine and pickled garlic butter; and Pappardelle with beef short rib Bolognese, mortadella butter and nutmeg, followed by bold new impressions including Grilled Monkfish with Bagna Cauda, grilled fennel, Castelvetrano olive; and Bistecca for Two consisting of a 28oz prime bone-in strip, Patate Fritte and smoked olive oil.

Desserts include Vanilla Panna Cotta with Aperol caramel and blood orange; Anto’s Tiramisu with mascarpone, savoiardi, vanilla bean and marsala; and Italian Ice Cream Sandwich with pistachio and chocolate gelato.

Luca Osteria is located at 116 Giralda Ave. Call 305-381-5097.