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Raised in Molise, southeast of Rome, Luca's owner-chef Luca Rocci cooks dishes representing many parts of his native land, from breaded-and-pan-fried chicken Milanese to yolky zabaglione to spunky-smooth penne with vodka sauce. Lunchtime sandwiches include a juicy, multilayered, and surprisingly filling eggplant parmigiana and a sink-'em-quick sub starring hefty beef-and-pork meatballs. Customize your pasta meal all day by mixing and matching your choice of nine different sauces with six different noodle types. Order at the register, then wait to be served at a cozy wooden tables that commands sweeping views of San Pablo Avenue through floor-to-ceiling windows and into the open kitchen where flames flare from Rocci's flying pans.

— Anneli Rufus

Hours: Mon.-Wed. 11 a.m.-8:30 p.m.; Thu.-Sat. 11 a.m.-9 p.m.; Sun. closed


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Price: $

Payment Type: Cash, American Express, MasterCard, Visa

Organic ingredients are used whenever possible; plans are underway to make the entire restaurant 100 percent organic.


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