Expect the unexpected as you enter Luca West, inconspicuously tucked into an office building on a main thoroughfare through Westlake. You’ll find an elevated space that is upscale, inviting and beautiful. And that’s before you’ve even had a sip of red wine or a single bite of the award-winning Northern Italian fare. If you visit during the summer months, you cannot miss dining al fresco on the gorgeous patio nestled between the two office buildings. And the food, well, “it speaks for itself,” says Luca Sema, chef-owner and creative force behind the restaurant’s stellar dishes.
There’s no translation needed for Luca’s favorite Scallop Risotto.
Wild caught Northern Atlantic Scallops play the starring role in this popular dish. Luca starts with U/10 scallops, which are considered a delicacy with a tender, buttery texture that is only enhanced after being seared and caramelized in a pan.
In another pan, risotto is expertly cooked with the addition of white truffle oil, which adds decadent truffle notes, and flavorful porcini mushrooms that bring an earthy flavor to the dish.
Once creamy and delicious, the risotto is garnished with shaved black truffles, which puts the dish over the top.
The scallops are placed on the risotto, and the entree is finished with a generous sprinkle of Parmigiano Reggiano.
24600 Detroit Road, Westlake, 216-201-9600, lucawest.com
Best Italian: What Makes Luca West's Scallop Risotto a Customer Favorite
The Northern Atlantic Scallops are wild caught and considered a delicacy. By Chrissy Kadleck
