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The Basics: Lucca Back Bay restaurant information

Lucca Back Bay

116 Huntington Avenue
Boston, MA 02116
617-247-2400

Lucca Back Bay restaurant information
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The owners of North End's popular Lucca, spread the culinary wealth bringing their regional cuisines of Italy to the Back Bay with the opening of Lucca Back Bay. Incorporating the freshest produce and ingredients, the menu features dishes from Piedmont and Lombardy during the winter months; Umbria and Abruzzo in the spring, Sicily and Calabria in summer; and Sardinia and Lazio in the fall. Homemade breads, artisanal charcuterie and house-made desserts will be on the menu all year round.

Enjoy the hustle and bustle of Huntington Avenue from the dining room's dramatic twenty-foot windows or relax in the lounge with a glass of grappa and a bit from the late night menu, which is available until 1:30 am.

News and Events at Lucca Back Bay restaurant

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For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

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Join the fight against hunger – and more than fifty of the city’s most talented chefs – on Thursday, April 18th ...

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Lucca Back Bay

116 Huntington Avenue, Boston, MA 02116

dinner
  • Sun-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 11:00 PM
late night
  • Sun-Sat: 11:00 PM - 1:00 AM
  • phone 617-247-2400
  • reservations recommended
  • parking nearby garage
  • valet yes, available for $16 per car.
  • accessibility full
  • capacity: 150
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-247-2400

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chantilly
1. noun Prepared or served with whipped cream.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Cremini
1. noun Young portobello mushrooms.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Hyssop
1. noun Any of various herbs in the mint family. The slightly bitter leaves are sometimes used in salads and soups.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.