Ca’Lucchenzo
6030 W. North Ave., (414) 312-8968
calucchenzo.com
Italian
$$-$$$
Reservations required
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You’ve truly never experienced housemade pasta until you’ve tried it at Ca’ Lucchenzo. The ever-changing menu pays homage to the regional dishes of Italy with offerings including antipasti, housemade pastas and seasonally appropriate entrees, including excellently prepared seafood.
Their food is perfect in the depths of winter when rich pasta dishes and hearty meats are called for. But it’s also among my favorite places for a leisurely patio meal in the late summer when tomatoes and peapods intermingle on plates along with fresh fish dishes, light, bright pastas and plenty of aperol spritzes to go around.
The flavors are always fresh and each dish is made with an attention to detail that truly sets Ca’Lucchenzo apart. In fact, that's explicitly why I chose to feature them this week.
Highlights on their current menu include fresh summery starters like crudo di tonno con Anguria featuring Hawaiian Ahi tuna paired with local watermelon, tomatoes, pickled onions and citrus. You'll also find thin ribbony tagliolini pasta with prosciutto di parma, creamed Rare Earth Farm sweet corn, leeks, cherry tomatoes and Parmigiano Reggiano.
Don't sleep on their Rushing Waters trout, which is griddled and served with wax beans from Amy's Acres, hazelnuts and brown butter salmoriglio (a Southern Italian dressing made with fresh herbs). Top it off with an Italian Door County cherry galette.
Recommended: house foccaccia; stuffed pastas; fish dishes
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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