As this goes live, Cantinetta Luca (625-6500) in Carmel-by-the Sea is deep into its first lunch service since opening nearly a decade ago.
One of the city's most popular restaurants now does its housemade charcuterie, pizzas, pastas and gelatos 11:30am-2:30pm daily.
The introduction coincides with a revamped dinner menu from exec chef/restaurant partner Jason Balesteri.
Both menus spotlights authentic Italian ingredients, local farmers and fishmongers and an excellent—as well as expansive—artisan salume selection.
Lunch includes items like burrata with Frescobaldi Estate olive oil, sea salt and crostini ($10); prawns wrapped with basil, pancetta and caponata ($10); fungi pizza with mixed mushrooms, pancetta colto, melted onions and fontina ($16); and spaghetti con vongole with Manila clams, garlic, white wine and mollica ($19).
The new lunch menu appears above left.
Cantinetta, a brainchild of restauranteur David Fink and a sibling to James Beard-nominated Aubergine, has been a hit from the start way back in 2006, when I was doing most of the Weekly's restaurant reviews like "Room For Style: Cantinetta Luca brings youthful, big-city, classic Italian vibe to Carmel."
It also earned our readers' vote for Best New Restaurant of the year.
In the years since it was a repeat winner for Best Restaurant - Carmel and added sibling Salumeria Luca next door.
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