Lucali pizza
- Thread starter dudleydog
- Start date
amyb
Senior Insider
I think so too. ENJOY!
Amery
SBH Insider
We tried Lucali the other night. I was hesitant but wanted to give a fair assessment since there is only one way to find out! Unfortunately I was underwhelmed though my husband a bit more enthusiastic. On the positive side, the staff very friendly and the space nicely updated. I started with a very good Negroni prepared table side. We did not order a lot so can only report on salad, pizza and eggplant parmesan. The summer salad was quite goodāarugula with blue cheese, halved grapes and pistachiosāthough the portion very small. We ordered one pizza with mushrooms and pepperoni. Not to belabor the point, as previously discussed here on the forum, I grew up near New Haven so know a bit about thin crust pizza. It was enough for 3 and overall a decent pizza but not for the price they are charging. I found the crust slightly soggy in the middle, felt it needed more time in the oven (or higher temp?) That said, we brought an order of eggplant home to try and it was quite good. It is Italian American style (thinly sliced, breaded, fairly cheesy) vs LāIsolettaās which is more traditionally Italian and much lighter. I grew up eating excellent eggplant in the former style so do appreciate it, and Lucaliās is good, but here on St Barth I prefer LāIsolettaās. In fact, for usāexcept for more comfortable seatingā LāIsoletta wins across the board.
We then went to Casa Coloniale for a drink. It was fairly busy being its first night. The space is pretty much the same with some minor changes and new furniture. We had excellent espresso martinis at the bar though did not look at menus. As much as we all miss Baz Bar, the space remains a beautiful spot on the harbor.
We then went to Casa Coloniale for a drink. It was fairly busy being its first night. The space is pretty much the same with some minor changes and new furniture. We had excellent espresso martinis at the bar though did not look at menus. As much as we all miss Baz Bar, the space remains a beautiful spot on the harbor.
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Arawak1975
SBH Member
We visited waiting until the second week of opening in hopes that they would have worked out the kinks. Two Cocktails, one bottle of wine, house signature salad and one pizza to share. Menu is expensive for what we received .
Service subpar, everyone still very much confused. Our Cocktails arrived and immediately after so did our bottle of wine, first faux-pas. Before we finished our cocktails our pizza arrived and arrved incorrectly and sent back second faux-pas. Our correctly ordered pizza finally arrived and flavors and texture very underwhelming.
Our salad finally arrived after we asked a third time at the end of our meal, third faux-pas.
We will not be returning .
Service subpar, everyone still very much confused. Our Cocktails arrived and immediately after so did our bottle of wine, first faux-pas. Before we finished our cocktails our pizza arrived and arrved incorrectly and sent back second faux-pas. Our correctly ordered pizza finally arrived and flavors and texture very underwhelming.
Our salad finally arrived after we asked a third time at the end of our meal, third faux-pas.
We will not be returning .
Your report & that of Amery are very valuable, I would think, for operations management & Mark Iacono, founder of Lucali in Brooklyn. I met & had a fairly lengthy conversation with him at the SBH restaurantās opening night. It seems to be something like a joint venture between him (a very fine person, in my impression) & some of āSt. Tropezā investors who have interests in a number of other island restaurants, principally in & around Gustavia. Markās role is quality control of food . . . whereas service in the restaurant is the dominion of its St. Tropez investors. Iāll direct attention to this āthreadā to each of them ā as I said, I think the comments will be important to them.
cassidain
Senior Insider
In my experience, virtually worldwide and class-of-restaurant wide, one has to manage service regarding timing of beverages and food.
Thereās not a restaurant on SBH where I donāt make it clear to serveur/serveuse that we wish to profiter de nos apĆ©ritifs/cocktails before any plat (beyond a shareable) is served.
I prefer that wine be brought early (and tasted, not poured) so as not to wait on it when entrƩes arrive.
Thereās not a restaurant on SBH where I donāt make it clear to serveur/serveuse that we wish to profiter de nos apĆ©ritifs/cocktails before any plat (beyond a shareable) is served.
I prefer that wine be brought early (and tasted, not poured) so as not to wait on it when entrƩes arrive.
bkeats
Senior Insider
Sad to hear the pizza wasnāt great. I suspect that Mark isnāt in the kitchen making them. In the early day of Lucali pre pandemic you could show up and get a table within 1/2 hour. Mark would be there making every pizza. Didnāt have a liquor license so you went to the local place down the street and picked up a bottle. Pizza was marvelous. Then David Chang did a show on Mark and the place just exploded into the blogosphere. Itās been overwhelming ever since. He opened a takeout spot not too far away, Baby Lucās. Every time I walk by the scent is amazing.
@Amery what is your favorite NH pizza spot? We are partial to Zuppardiās and Modern but had lunch this weekend at Bar. Bar is very underrated.
@Amery what is your favorite NH pizza spot? We are partial to Zuppardiās and Modern but had lunch this weekend at Bar. Bar is very underrated.
Arawak1975
SBH Member
"I found the crust slightly soggy in the middle,"
Strange as ours was so overdone that practically inedible.
amyb
Senior Insider
Luigo
Max1030
SBH Insider
Agreed! After sampling them all, from Eden Rock to the newest spot, we are 100% convinced Colombier is the first stop for pizza in St Barth, with JP in Corossol a very close second.
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Sounds like an enticing offer!
bkeats
Senior Insider
A bit more than the $5 two slices and a soda in NYC
I wonder how rent compares.A bit more than the $5 two slices and a soda in NYC
