Luca: Authentic Italian food comes to Millsboro

A trip to Baltimore, Philadelphia or New York is no longer necessary to dine on gourmet quality Italian cuisine. Luca Ristorante & Enoteca opened just before Christmas in Millsboro.

“We had a big Christmas party here, and it just went right into the new year,” said David Jones, restaurant owner.

Luca is in the old Delaware Trust Co. Bank. “It was built back in the 1900s. The earliest I’ve traced it back to was about 1917,” Jones said.

He said structurally the building was in good condition when he bought it, but it needed cosmetic work; striping floors, painting walls and making the interior look old, authentic and Italian.

“We’re using the vault for special occasions, anniversaries, birthdays. Whatever reason someone would have a special need for it. A lot of people enjoy being in there,” he said.

The bank’s original pressed-tin ceiling remains in place and has been given a copper and bronze patina.

“We Tuscan-finished the walls and have Roman brick around the vault,” Jones said about the restaurant with seating for 50.

Jones said although he doesn’t have a restaurant background, his mother’s side of the family worked in food service.

“The restaurant is dedicated to my great-grandfather, Luca Rao. I proudly display his picture on the wall with my great-grandmother, Carmella. My Italian heritage is near and dear to me,” Jones said.

He said Luca will prove there’s more to Italian food than spaghetti, meatballs and lasagna.
“What you would get in Italy is what we’re serving here,” he said.

Jones and chef Joe Churchman collaborated to come up with Luca’s menu.

Churchman said he enjoys preparing duck and quail dishes as an alternative to everyday chicken.

“The pastas are also good. Everything’s rolled out in-house using flour from Italy,” he said.

Churchman grew up in Rehoboth Beach where, through the years, he gained experience working in several restaurants. He has also worked in a number of Philadelphia restaurants.

Churchman said he defines Luca as being near fine dining. “This isn’t a suit-and-tie restaurant. It’s more upscale, casual dining,” he said.

Jones said beginning from the top of the menu, foods are lightly flavored. “You can work your way down through the main courses and actually enjoy the desserts,” he said.

The menu changes as different vegetables become available seasonally. “Right now we’re using butternut squash because it’s in. We’re doing a butternut squash ravioli and butternut squash pizza,” he said.

All meats and cheeses in the antipasto are from Italy; and roasted peppers are prepared in-house.

“The polpettes are meatballs we make in-house using all the prime, leftover scrap from our meats, which we grind. Our gnocchetti, which is a potato dumpling, we also make in-house,” Jones said.

Luca’s dishes represent of all Italy’s regions.  “We go north to south and everything in between,” Jones said. He said duck confitti is a northern dish and has become a customer favorite.    

The menu includes the following items:

Polpettes, pork meatballs and olives, with a red tomato sauce and drizzle of olive oil - are $9.

Antipasto, cured meats, regional Italian cheeses, roasted peppers, pickled onions and pepperoncini - is $13.

Cosciotto di duck, confit duck leg and mushroom risotto in a Parmesan broth, is $23.

Capesante Scottate, seared scallops in saffron-infused olio siciliano and parsnip puree, is $13.

There are also grilled local vegetables, ravioli with ricotta, butternut squash and brown butter sage sauce; and mozzarella stuffed prosciutto with fennel, arugula, oil-cured black olives, balsamic reduction and Sicilian olive oil drizzle.

Main courses include braised duck ragu over handmade fazzoletti pasta and pecorino abruzzese $19; chargrilled rosemary marinated lamb chops with polenta cakes and grilled root vegetables, $29; and salt-incrusted sea bass, wood fire-roasted, served whole with chargrilled vegetables, $25.

There are also a local organic pork loin; quail; linguini carbonara; Gorgonzola potato gnocchi; and other pasta, meat, fish and poultry dishes.

A variety of desserts, including tiramisu, rum cake, cannoli and gelato, is handmade daily.

Luca features a variety of red, white and sparkling wines served through a cuvee system that keeps air out of opened bottles.

The full bar offers mixed drinks, Italian and other imported beers and locally produced beers such as Dogfish Head Craft Brewed Ales and Evolution Craft Brewing Co. products.

Visit Luca
Luca, at 303 Main St., Millsboro, is open from  5 to 10 p.m., Sunday through Thursday, and from 5 p.m. to midnight, Friday and Saturday. The restaurant is closed Monday.

Reservations are recommended. Gift certificates are available. Call Luca at 302-934-5822 and visit lucaristorante.com to see a complete menu.