Osteria Lucia

Menu

Pasta is made fresh every morning and the menu follows the seasons. Dishes marked with dietary tags are prepared in a kitchen that also handles wheat, dairy, shellfish, and nuts.

Antipasti

Small plates from the oven and the fryer, meant for the middle of the table.

  • Taralli e Olive

    $8

    Fennel-seed taralli baked here each morning, with Cerignola and oil-cured Gaeta olives.

    • Vegan

  • Focaccia Barese

    $9

    Semolina focaccia dimpled with cherry tomatoes and oregano, baked in the wood oven and finished with sea salt.

    • Vegan

  • Zuppa di Ceci

    $10

    Chickpeas cooked with rosemary and a parmigiano rind, finished with chicory and a spoon of green oil.

    • Vegetarian
    • Gluten-free

  • Cime di Rapa Fritte

    $11

    Broccoli rabe tips fried in a chickpea-flour batter, lemon, and a good pinch of chili flake.

    • Vegan
    • Gluten-free
    • Spicy

  • Acciughe e Burro

    $13

    Cantabrian anchovies, cultured butter, grilled bread from the oven, and a pile of flat parsley.

  • Melanzane alla Parmigiana

    $14

    Layers of eggplant, tomato conserva, and fior di latte, baked in the wood oven and rested twenty minutes before it is cut.

    • Vegetarian

  • Burrata di Andria

    $16

    A whole burrata from Andria, delivered Thursdays, with charred squash, torn mint, and Nocellara oil.

    • Vegetarian
    • Gluten-free

  • Polpo alla Griglia

    $18

    Octopus braised four hours in its own liquid, then charred over oak. Crushed potato, celery heart, salmoriglio.

    • Gluten-free
    • Dairy-free

  • Salumi del Sud

    $19

    Capocollo di Martina Franca, soppressata, and mortadella, sliced to order, with taralli and pickled cherry peppers.

Paste Fatte a Mano

Shaped by hand every morning in the front window. Semolina, water, and a board.

  • Spaghetti all'Assassina

    $20

    The burnt spaghetti of Bari: cooked risotto-style straight in the pan with tomato passata and chili until the edges char.

    • Vegan
    • Spicy

  • Orecchiette alle Cime di Rapa

    $21

    The dish this restaurant was built on. Thumb-pressed orecchiette, broccoli rabe, garlic, anchovy, chili, and toasted breadcrumb where the cheese would go.

    • Dairy-free
    • Spicy

  • Rigatoni Senza Glutine all'Arrabbiata

    $21

    Gluten-free rigatoni cooked to order in its own water, spicy tomato, garlic, and basil. Vegan as served.

    • Vegan
    • Gluten-free
    • Spicy

  • Cavatelli con Sugo di Salsiccia

    $22

    Semolina cavatelli rolled on a wooden board, fennel sausage, tomato, and more black pepper than you expect.

  • Ravioli di Ricotta Forte

    $23

    Ravioli filled with sheep's-milk ricotta forte and lemon zest, brown butter, and crushed almonds.

    • Vegetarian
    • Contains nuts

  • Tagliatelle al Ragù di Braciole

    $24

    Sunday ragù cooked five hours with rolled beef braciole, hand-cut tagliatelle, aged pecorino.

  • Strascinati alle Vongole

    $25

    Dragged semolina pasta, littleneck clams opened in the pan, white wine, parsley, chili.

    • Dairy-free
    • Shellfish
    • Spicy

  • Pasta del Giorno

    Whatever the pasta room shaped this morning from what the farms sent up. Your server will tell you what it is and what it costs.

Dal Forno

Everything that touches the oak fire. The oven is lit at two and runs until close.

  • Pizza Bianca con Cime

    $19

    Wood-oven flatbread with fior di latte, broccoli rabe, chili, and lemon zest. Twelve inches, cut in six.

    • Vegetarian
    • Spicy

  • Involtini di Melanzane

    $24

    Eggplant rolled around ricotta and basil, baked in tomato, finished with oven breadcrumb.

    • Vegetarian

  • Pollo al Mattone

    $26

    Half a chicken pressed under a brick until the skin blisters, with lemon, chili, and everything left in the pan.

    • Gluten-free
    • Dairy-free
    • Spicy

  • Braciole di Maiale

    $28

    Pork shoulder rolled with pecorino, parsley, and pine nut, then braised in tomato until it gives to a spoon.

    • Contains nuts

  • Baccalà al Forno

    $29

    Salt cod soaked three days in the walk-in, roasted over potatoes, olives, and cherry tomatoes.

    • Dairy-free

  • Agnello alla Brace

    $34

    Lamb shoulder rubbed with wild fennel and cooked slow at the mouth of the oven. Roast onion, mint salsa verde.

    • Gluten-free
    • Dairy-free

  • Bistecca di Contrada

    $46

    A twenty-two ounce dry-aged ribeye for two, cooked over oak, rosemary salt, a wedge of lemon. Forty minutes.

    • Gluten-free
    • Dairy-free

  • Pesce Intero al Forno

    Whole fish off the Wednesday and Friday market truck, roasted over oak with lemon, oregano, and olives. Ask for the catch and the weight.

    • Gluten-free
    • Dairy-free

Contorni

Vegetables cooked the Pugliese way, which is to say hard and with salt.

  • Pane e Olio

    $5

    A basket of wood-oven bread with Nocellara del Belice oil and coarse sea salt.

    • Vegan

  • Fagiolini alla Menta

    $9

    Green beans blanched hard and dressed warm with mint, garlic, and red wine vinegar.

    • Vegan
    • Gluten-free

  • Purè di Fave e Cicoria

    $10

    Dried fava purée with wilted chicory and green oil. The oldest dish in Puglia and still the best one.

    • Vegan
    • Gluten-free

  • Verdure al Forno

    $10

    Whatever is in the oven that night — peppers, zucchini, onion, potato — salted and roasted hard at the back wall.

    • Vegan
    • Gluten-free

  • Insalata di Arance

    $11

    Winter oranges, shaved fennel, red onion, oil-cured olives, and a lot of black pepper.

    • Vegan
    • Gluten-free

  • Patate, Riso e Cozze

    $14

    The Bari casserole: mussels, potato, and rice layered in one dish and baked until the top crisps.

    • Shellfish
    • Dairy-free

Dolci

  • Pasticciotto Leccese

    $8

    Short pastry filled with lemon custard, baked to order and served hot. Order it when you order dinner.

    • Vegetarian

  • Gelato e Sorbetto

    $8

    Three scoops: pistachio, fior di latte, and whichever fruit sorbet the week gave us.

    • Vegetarian
    • Gluten-free
    • Contains nuts

  • Cartellate

    $9

    Fried dough ribbons rolled by hand and soaked in fig vincotto with orange zest. Christmas food we refuse to stop making.

    • Vegan

  • Panna Cotta al Miele

    $10

    Set cream with chestnut honey and a spoon of soft amarena cherries.

    • Vegetarian
    • Gluten-free

  • Torta di Mandorle

    $10

    Flourless almond cake with lemon zest and a spoon of sheep ricotta on the side.

    • Vegetarian
    • Gluten-free
    • Contains nuts

  • Tiramisù della Casa

    $11

    Savoiardi soaked in espresso from Anzano's roast on Third Street, mascarpone whipped with yolk and marsala, cocoa over the top.

    • Vegetarian

Bevande

Thirty-one bottles, twenty-two of them from south of Rome. These are the pours by the glass.

  • Caffè

    $4

    Espresso, doppio, or macchiato, pulled from Anzano's roast four blocks from here.

    • Vegan
    • Gluten-free

  • Soda alla Frutta

    $5

    House sodas built from fruit syrup and seltzer: sour cherry, blood orange, or lemon and basil.

    • Vegan
    • Gluten-free

  • Peroni

    $7

    Bottle, 330ml, poured cold into a small glass the way it is drunk at home.

  • Birra Artigianale — Bell Row

    $9

    Draft pint from Bell Row Brewing, six blocks east. The tap rotates; ask what is on.

  • Amaro del Capo

    $10

    Chilled, in a small glass, after the food. That is the whole instruction.

    • Vegan
    • Gluten-free

  • Verdeca del Salento

    $12

    Glass. Bone-dry Pugliese white, salty and sharp. This is the one for the clams.

    • Gluten-free

  • Negroamaro Rosato

    $12

    Glass. Onion-skin pink, dry, served cold enough to sweat the glass. Order it in July.

    • Gluten-free

  • Primitivo di Manduria

    $13

    Glass. Dark, warm, a little sweet at the finish. The house red for sixteen years and counting.

    • Gluten-free