Lucca Restaurant in downtown Canton 2017-05-05T19:42:47Z http://www.luccadowntown.com/feed/atom/ WordPress LuccaDowntown <![CDATA[Destination Italy at Lucca Restaurant]]> http://www.luccadowntown.com/?p=490 2012-05-09T22:04:08Z 2012-05-07T17:27:31Z From Exploring Food My Way | Tom Noe | April 29, 2012

Opening a restaurant is a daunting proposition. Were you to tell me that you wanted to open a high-end restaurant featuring local and sustainable products, I would assume you were talking about the Cleveland market, where clientele tend to be more aware of this kind of dining option. If instead, you told me that the restaurant in question was in Canton, Ohio, I’d have a tougher time believing you. Unfortunately, just having well-executed food isn’t enough sometimes to ensure a restaurant’s longevity. You also have to have patrons who are willing to pay for the privilege of a chef willing to go the extra steps to ensure that what is put in front of you represents both wholesomeness and seasonality.

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admin <![CDATA[Something New for Canton]]> http://www.luccadowntown.com/?p=377 2012-03-12T22:59:13Z 2011-11-09T20:21:20Z From Cleveland Magazine | Laura Taxel | November 9, 2011

Downtown Canton got its first real chef-driven farm-to-table restaurant in July. It’s called Lucca. The husband and I had dinner there recently with people who supply some of the kitchen’s fine local ingredients. At the table were Mindy and Phil Bartholomae of Breezy Hill Farm in Homeworth, who raise an A-to-Z assortment of fruits and vegetables on their 23 acres, which includes three high tunnels so they can harvest year-round. The other couple was Jean Mackenzie and Jim Zella of Mackenzie Creamery, the award-winning artisanal goat cheese producer in Hiram (they had organized the get-together). It was a lovely evening of good food, good wine and great conversation in a pretty, contemporary setting.

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