Lucca Restaurant & Bar

Celebrate Derby Day in style with one of our amazing Mint Juleps. Icy cold, packed with fresh mint, and ready to sip as you cheer on the fastest two minutes in sports..

Both bars are open, so, swing by, grab a julep, and let’s make it a winning Saturday.

New Menu Spotlight: Lumache with Lobster & Burrata

Originating in Piedmont, lumache means “snails” , a nod to its beautiful shell shape, perfect for catching every drop of our rich tomato sauce. We elevate that sauce with Vecchio Romagna brandy, distilled in Bologna since 1820, adding depth, warmth, and a touch of Italian history to every bite.

Then we bring it all together with locally sourced lobster, creamy burrata, English peas, espelette pepper, and ripe tomatoes. It’s luxurious, comforting, and absolutely unforgettable.

A must‑try dish for your next night out.
Kitchen's open until midnight.

🔥 A quarter‑century of flavor, and still the dish everyone talks about 🔥

For twenty‑five years, our agrodolce wild boar with fresh rigatoni has been the soul of our kitchen — the dish that keeps guests coming back and new diners instantly hooked.

We start with a wild boar shoulder that we slow‑roast for hours with vinegar, brown sugar, and a blend of herbs until it becomes unbelievably tender. Then we toss it with our fresh, handmade rigatoni, roasted red peppers, and sweet cherry tomatoes for that perfect pop of brightness.

To finish, we grate ricotta salata to order, adding a salty, creamy lift that ties everything together.

This is the dish you tell your friends about, so go ahead, share this post, grab your crew, and come taste a true Lucca classic.
Kitchen open until midnight.

🌶 All-new menu. Same Lucca soul. 🌶
Our new Head Chef Zach Prifti has been busy in the kitchen, and the results are nothing short of stunning.

Tonight’s spotlight: Homemade Linguine tossed with blue crab, golden raisins, tomato, a silky romesco, and a touch of Calabrian chili. Light, elegant, and just the right amount of heat.

Explore the full new menu at LuccaBoston.com. it’s fresh, creative, and already earning rave reviews.

For the traditionalists, your favorites aren’t going anywhere:
- Agrodolce wild boar with fresh rigatoni
- Our most-loved pappardelle bolognese, made from beef, veal, and pork that we grind in-house and simmer low and slow in a velvety pomodoro until it’s simply perfect

Pair all of this with our revamped interior, warm hospitality, and the kind of attentive service that makes every visit feel special.

Reservations are still available this weekend, grab your table now.

✨ What’s New at Lucca North End ✨
We’re thrilled to welcome our new Head Chef, Zach Prifti, and to unveil the extensive renovations that have transformed our space into an even more stunning North End destination.

Zach’s passion for cooking began in his mother’s kitchen in Plymouth, Massachusetts. By thirteen he was already bussing tables and working his way through local kitchens, eventually attending Johnson & Wales University, where he honed the skills and discipline that shaped his culinary vision.

After graduating in 2016, Zach cooked in several renowned South Shore restaurants before heading to Martha’s Vineyard, where he led the kitchen at The Terrace inside the Relais & Châteaux‑awarded Charlotte Inn in Edgartown. His technique, creativity, and deep respect for ingredients shine through in every dish.

We’re incredibly excited to have Zach at the helm. His new, reimagined menu is already earning rave reviews, and our refreshed dining room and bar are the perfect backdrop for his elevated Italian cuisine.

Come experience the next chapter of Lucca North End.