James Beard Award Winning Chef Fabio Trabocchi today announces plans to open Casa Luca, an authentic 130-seat casual Italian restaurant, at 1099 New York Avenue, NW in Washington, DC.
Every chef is a product of a place and a tradition. Named for his nine-year-old son who has already begun apprenticing with his father in the kitchen at Fiola, Casa Luca vino e cucina will be a homage to Trabocchi’s family heritage and his upbringing in the Le March region of Italy, among sharecroppers, fishermen, artisans, truck drivers and everything in between. Casa Luca will feature the traditional, authentic and affordable cooking of Le Marche families.
“My father taught me not just about cooking, but about food sourcing and sustainable farming. When I was growing up, these were not trends; they were and still are the way of life for Italians,” says Chef Trabocchi. “These are the core values that will shape the culinary direction at Casa Luca.”
The menu will include charcuterie and cheese selections, Le Marche flatbreads such as crescia and chichì, antipasti and salads del campo (from the fields), housemade pastas, and main courses, such as roasted and grilled meats and fish. Presentations will be straightforward, allowing the fresh, seasonal ingredients to shine. Traditional dishes will take on a rustic elegance, appealing to modern palates craving familiar flavors, such as:
· Montefeltro Flatbread “Crescia” with Broccoli Rabe
· “Chichirichì di Offida” Stuffed with Onions and Roasted Peppers
· Mussels Alicia with Tomato “Marinara”
· San Leo Ravioli of Greens, Parmigiano, Lemon Zest and Fresh Herbs
· Scrippelle ’Mbusse Crepes of Pecorino, Truffles, and Hen Consomme
· Monkfish with Baby Artichokes, Scallions and Dill “Porchetta” style
· Giuseppe “Braciole” Pork Chop with Zolfino Beans “Cacciatora” style
· Salami al Cioccolato Marchigiano in small and large sizes to share
In the spirit of traditional Italian osterie that offered only one dish daily, Casa Luca will feature rotating daily specials such as Lamb Chop “Scottadito” on Tuesdays and Porchetta Ascolana on Thursdays.
Chef Trabocchi hopes to cultivate a traditional tavern feel for the bar with approachable beverage options and a convivial ambiance. Wine on tap – vino alla spina – is customary in small towns across Italy, and Casa Luca will offer several sparkling, white and red selections on tap. To remove the inhibition and confusion of price from guests’ wine selection, Wine Director John Toigo will offer 20 accessible, food friendly bottles from across Italy and Spain – 10 whites and 10 reds – at only $28. Traditional Italian aperitifs and liquors will take a place of pride on Bar Manager Jeff Faile’s well-curated cocktail menu.
Casa Luca’s interior design will evoke the warm atmosphere Trabocchi family dinners in both Italy and Spain. Much like the menu, traditional and artisanal accents will coexist harmoniously within the modern exterior framework of the building. The interior will showcase hand-blown glass lamps from producer Gordiola in Maria Trabocchi’s home of Mallorca and hand printed textiles from a family of artisans at Antica Stamperia Marchi near the Le Marche coast, juxtaposed against the sleek building façade.
Chef Fabio Trabocchi is the chef/partner of Fiola, a modern trattoria located in the heart of DC’s Penn Quarter neighborhood. Since opening the restaurant in April 2011, Fiola has received numerous accolades, including a three-and-a-half star review from Washingtonian Magazine, which also ranked the restaurant #4 in its “100 Very Best Restaurants” list for 2013, and a three-star review from The Washington Post. Bon Appetit named Fiola one of America’s “Best New Restaurants” of 2012, and the Restaurant Association of Metropolitan Washington honored Fiola with the “Best New Restaurant” award that same year. Fiola was also nominated for the “Best New Restaurant” award by the James Beard Foundation and was included in Esquire Magazine’s “10 Best New Restaurants” feature in 2011.
