Lucali pizza

[dudleydog]

Gonna try lucali early Dec. if anyone goes, please post some pix and thoughts.

 

[cec1]

Opens today if anyone cares to try and report this week.

. . . don’t have a lot to report at this late hour.

I was invited . . . and demurred, explaining that I’m GF & DF, so pizza doesn’t generally fit the menu. Nonetheless, on insistence, I went to the restaurant for a cocktail — and found a great place! I’ll write tomorrow with more impressions, but — no food commentary here! — the space has been beautifully designed & presented! Simply on this basis, I think it’ll be a success!

Beautiful hostess Giula!

 

[tammid32]

Dinner last last night was excellent. Fig, melon and ham salad and Signature Pie. Wine list is great ad the drinks are divine and STRONG!
Staff is in learning mode however I was very pleased.
AND I ran into Dennis! Love....

 

[cec1]

Dinner last last night was excellent. Fig, melon and ham salad and Signature Pie. Wine list is great ad the drinks are divine and STRONG!
Staff is in learning mode however I was very pleased.
AND I ran into Dennis! Love....

. . . serendipity meeting! See you this afternoon!

 

[Jim Kelly-Evans]

Eggplant Parm on the menu! My favorite.

 

[cec1]

Tammi has offered food commentary (“excellent!”) . . . glad for that since I wasn’t able to eat there last night. However, here are some more photos.

. . . with Giula, the Manager (maybe “Directeur?”), are Marco Mastromano, Directeur at Mamo, on the left, & Mark Iacono, founder of the restaurant — now in Miami as well as Brooklyn & SBH. (Lucali St. Barth is a venture between Mark & the St. Tropez group that owns interests in other local restaurants (Shellona & Mamo, e.g.).

It’s a great team . . . each very gracious & welcoming!

The bar (they carry, in addition to the usual brands, an Italian vodka . . . quite nice!).

Seating . . .

Pizza oven & kitchen . . .

Menu . . .

A very attractive & interesting addition to the local scene.

 

[cassidain]

Very nice !
Giulia graciously responded to my inquiry re "tomato pie" and "signature plain pie".
The former is a Marinara (tomato sauce, capers, olive oil) and the latter is a Margherita (tomato sauce, mozzarella, basil).

 

[Amery]

Eggplant Parm on the menu! My favorite.

Mine as well. Very fond of the EP at L'Isoletta so will do a comparison in a few weeks.
Still confused by the calzones...
$19 and $29 nyc
$21 and $30 Miami
38 and 76 euro St Barth
Is there a hidden prize (or truffles) in the St B version?!

 

[cassidain]

Was is it that Amy is wont to say?
Location, location, location

 

[Tiffany]

Is that the Mi Brasa space?

 

[amyb]

Maybe the calzone is a loaded pizza with a pizza dough cover?

 

[le_reve]

Was is it that Amy is wont to say?
Location, location, location

That location did not do well as Mi Brasa - - for some reason Mi Brasa was practically empty all the time. Location? Time will tell.

 

[le_reve]

Is that the Mi Brasa space?

Yes,

 

[le_reve]

If I am reading the menu right, the now-famous 76€ calzone is a 4-cheese calzone.

 

[Tiffany]

That location did not do well as Mi Brasa - - for some reason Mi Brasa was practically empty all the time. Location? Time will tell.

We went there twice….the first time was really good with lots of locals; the second visit, a few months later, was empty and food was meh. I like the atmosphere of the location and look forward to trying Lucali.

 

[cassidain]

We went there twice….the first time was really good with lots of locals; the second visit, a few months later, was empty and food was meh. I like the atmosphere of the location and look forward to trying Lucali.

I too look forward to trying Lucali.
I seriously doubt it will be meh.
Gustavia, Saint-Barth is a world class location, n’est-ce pas ?

 

[le_reve]

I too look forward to trying Lucali.
I seriously doubt it will be meh.
Gustavia, Saint-Barth is a world class location, n’est-ce pas ?

Well.... personally, I find the corporatization of restaurants all over the island by one or two conglomerates killing the charm and soul of St Barth disheartening. Being "world class" doesn't have to mean selling out, does it?

 

[dudleydog]

Appreciate the report!

 

[le_reve]

Well.... personally, I find the corporatization of restaurants all over the island by one or two conglomerates killing the charm and soul of St Barth disheartening. Being "world class" doesn't have to mean selling out, does it?

On another note, someone I know went eagerly having been a big fan of the original and found it less than meh. Coupled with the extravagant pricing, they were not impressed. Do people find something "world class" because they paid a lot for it, or because it is actually worth it? A chicken and the egg question, I guess.

 

[PeterLynn]

On another note, someone I know went eagerly having been a big fan of the original and found it less than meh. Coupled with the extravagant pricing, they were not impressed. Do people find something "world class" because they paid a lot for it, or because it is actually worth it? A chicken and the egg question, I guess.

Agreed. "signature plain pie"... is a Margherita (tomato sauce, mozzarella, basil). 45 euro?