Large
booths line the outer walls affording a stunning
view of the mountains and cityscape with its bright
lights. The booths are spaced far enough apart to
allow diners their privacy.
DeStefano
is a native of Pennsylvania who honed his skills
at upscale restaurants in his home state as well
as Florida and Scottsdale before settling in Santa
Fe, N.M. There he is chef at the highly acclaimed
Geronimo’s. DeStefano and Skoglund have been collaborators
for the past 13 years, having teamed up to at the
Skoglund‑owned Geronimo’s. Now the pair shares
duties at both locations.
In
his 30 years in the restaurant business Skoglund
has worked his way from ranching roots in Utah,
to a restaurant beginning in New York, to his current
ventures in the southwest. A chance visit to Santa
Fe tweaked his desire to escape the big city for
the laid back atmosphere in Santa Fe and now Scottsdale.
Chris,
one of the servers, is available to cater to your
every dining whim with a smile and cheerful menu
suggestions. A veteran of several Valley restaurants,
he says he relishes the thought of a long association
with Luc’s.
“It’s
a pleasure to serve real food again,” he says.
Sidney
and Char Clark like Luc’s well enough that they
have dined there three times in the three weeks
since the restaurant’s opening.
“I’ve
had three different entrees,” Char says. “And they’ve
all been excellent.
Sidney
agrees.
“I
love the decor. The service and wait staff are incredible.
I like everything about it. I’d definitely recommend
it to my friends.”
Fellow
diners Dick and Pat Tallow were equally impressed.
“This
is our first time in,” Pat said. “I think it’s the
owner showing his personality. There is definitely
a good energy here. They go out of their way to
make you feel relaxed.”
Fine
dining is a passion with the Tallow’s, Dick says.
“We
go out to eat at a fancy restaurant at least once
a month and then we rate them,” Dick says. “I believe
we struck gold here at Luc’s. We’ll definitely be
back.”
Cliff
suggested the following menu items for first‑time
diners at Luc’s.
For
appetizers try Baby “Dewey” Maryland jumbo lump
crab with avocado key lime compote; yellow and red
tomato confiture and spicy honey arugula; or Luc’s
Caesar made with organic romaine hearts coated with
key lime Caesar vinaigrette, served with baby bread
sticks and red tempura onion rings.
For
entrees Cliff suggested White Marble Farms pork
tenderloin rubbed with the chef’s own seven‑spice
mix, sweet potato mashers, sweet peas and hot mustard
plum sauce or key lime and soy, flash‑marinated
Alaskan halibut with snap pea and crispy onion crepes,
sweet pepper and Edmund farms fennel sauce.
An
extensive dessert menu is available for those inclined
to further indulge. One item of particular interest
was a chocolate martini–a vodka concoction with
Turkish chocolate lining the rim of the glass.
Irresistible.
Whatever
your choice, you definitely are in for a memorable
culinary experience and will walk away from Luc’s
with a smile on your face.
Luc’s
is located at 34505 N. Scottsdale Rd. in North Scottsdale.
(The southeast corner of Scottsdale Road and Carefree
Highway.)
Open
5:30 to 9 p.m. daily. Walk ins are welcome and diners
should dress in smart casual attire.
The
nonsmoking restaurant features a full bar/lounge
with counter seating, a fireplace, a beautiful view
and handicap access.
For
information call (480) 488‑3811 or visit lucs.biz.
