Wednesday is veal neck raviolo day at Lüke. "Raviolo" is a deceptive name for this pile of succulent shreds of veal overflowing between two sheets of freshly made pasta. The dish is much more substantial than the name implies. The sauce is a melange of textures and flavors: acidity from the tomatoes, sweetness from the currants, and crunch from the slivers of almonds. Throw in the rich and salty shavings of parmigiano, and you have a complex dish still reminiscent of home cooking.
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You can order the veal neck raviolo as part of Luke's Express Lunch, which is the best $15 that you will spend on food this week. This two course menu starts with a cup of your choice of soup. I prefer the above pictured matzo ball with roasted chicken, but seafood gumbo and corn and crab bisque are also available. Also, it must be noted that the Express Dinner is the same as the lunch, plus a dessert for only $23.I have tried three of the daily specials at Luke, and not one of them left me disappointed. But which one is the best? Is it the cassoulet? (Rene's choice. It's tough to beat a dish which combines duck confit, bacon, and garlic sausage.) How about the brisket? Or the blanquette of veal cheeks? This sounds like a debate worthy of a daily poll, so look to the left and choose your favorite daily special at Luke.
Of course, if you choose "none of the above," there's always the buster crab "BLT" to fall back on.Luke - Birdie
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4 comments:
I love Luke! My favorite thing there is the truffled pate spread on fried oysters. I haven't been to lunch there in a while...I'll have to remedy that!
Cruel. That last shot of the BLT almost killed me as I sit at my desk eating saltines.
Any truth to the rumor that Luke makes a crab BLT with fries and bernaise on the sandwich. Heard this one time but figured it was a lie or illegal.
They make a crab BLT sandwich that has aioli on it. Now, it doesn't come with bernaise but they will be more than happy to serve you some.
My advice..... because i was once a saute cook at Luke..... is to go on Tuesday for the Cochon De Lait Express. It's the ultimate southern comfort dish. It's pressed pork seasoned to perfection with a crispy skin on top (reminiscent of cracklin) on a bed of cornbread dressing and andouille sausage and mustard greens.
and then it's slathered with Luke's famous cherry mustard. It's... the shit.
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