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Luka's chef, Jacob Alioto, a veteran of Lalime's in Berkeley, has
designed his menu of light diners, weighting it toward shellfish,
salads, and charcuterie.
Jacob has a lot of creative combinations, for example, tuna stuffed with celery-root rémoulade and Coq au vin braised in red wine and chocolate served with a whipped-squash puree.
His suggested wine pairings make it easy to enjoy winning
combinations. Like the crusted pork lion with a mustard and red
wine reduction sauce and fluffy spaetzle is an Alioto signature dish.
His creations include wonderful desserts such as a duo of apricot Chardonnay and spiced-pear sorbets and a buttery, caramel drizzled almond-apple galette that demonstrate delicacy and surefootedness.
Luka's is owned by General Manager Richard Mitchell.
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