Ca’Lucchenzo
6030 W. North Ave., (414) 312-8968
calucchenzo.com
Italian
$$$$
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There’s something special about Ca’Lucchenzo. It begins with the hospitality that infuses every aspect of the experience. But it continues with the ever-changing menu that pays homage to both the seasons and the regional dishes of Italy. That includes offerings like antipasti, housemade pastas and seasonally appropriate entrees, including excellently prepared seafood.
Their food hits the spot during the dregs 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.
Right now, you can indulge in any number of delicious dishes from starters like Hawaiian Ahi tuna crudo with watermelon, cherry tomato, pickled tropea onions and aguachile verde; or eggplant caponata with pine nuts.
On the pasta side, there's hand-made girasole filled with ricotta cheese and served alongside summer tomatoes, herbs and parmigiano reggiano; or risotto made with Amy's Acre leeks, herbs and parmigiano reggiano.
Hawaiian swordfish is griddled and served with green beans, roasted onions, sweet corn and salmoriglio vinaigrette; while roasted prime-grade maccellaio (butcher) steak is accompanied by summer tomatoes, farmer herbs and balsamico di reggio emilia (photo above).
The flavors are fresh, service is beyond attentive and each dish is made with an attention to detail that truly sets Ca’Lucchenzo apart.
Recommended: Foccaccia; fonduta arancino; filled 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.
