1099 New York Avenue NW
Washington DC 20001
Entrance on 11th Street - Map
Mon – Thur 11:30am – 10:00pm
Fri 11:30am – 10:30pm
Sat 5:00pm – 10:30pm
Sun: 5:00pm - 9:00pm
© 2018 - Casa Luca Restaurant
Casa Luca is Fabio and Maria Trabocchi's osteria, where cooking is an act of love in celebration of family traditions. Whether you are celebrating a family occasion, enjoying a date night, or a working a power lunch, Casa Luca offers many choices to customize your meal and your experience.
Casa Luca has unique cellar selections from Italy, Spain, and California. Our approach to wine is accessibility, quality and variety to encourage unfettered enjoyment. Our bar features classic and inventive cocktails and a fabulous selection of Italian amari and digestivi, as well as grappa and many other Italian liqueurs.
Casa Luca’s evokes the warm atmosphere and conviviality of Fabio and Maria Trabocchi's family dinners at home. The interior showcases hand blown Gordiola glass lamps from Maria Trabocchi’s home of Mallorca, Spain, and custom carved wood block printed textiles from Antica Stamperia Marchi near the Marche region’s Adriatic coast. Vintage Trabocchi family photographs as well as beautiful and evocative scenes from Fabio’s home region of Le Marche are displayed in the private dining rooms.
Fabio and Maria Trabocchi
Fabio and Maria Trabocchi are a dynamic duo in Washington DC’s restaurant scene, driven by hospitality, quality and authenticity. They founded Fabio Trabocchi Restaurants in 2011, which today includes Fiola, Casa Luca, Fiola Mare, Sfoglina Pasta House, and now Del Mar.
Their deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their lives and work. Restaurants have been their way of life since they met in Washington in the '90s. Fabio’s expertise and pursuit of perfection paired with Maria’s natural style, beauty, and grace is a winning combination.
Erin Clarke, Executive Chef
Born and raised in Fairfax County, Virginia, Chef Erin studied finance, risk management and English literature at Virginia Tech. Her culinary education at Paris’ renowned L’Ecole Gregoire Ferrandi was the starting point for her voyage into the world of food. She was able to study and work under 3-Michelin star chef Alain Passard of L’Arpège, inspired by his quest for perfection and commitment to self-managing the production of his own vegetables, herb and fruits. It was at L’Arpège where she was first exposed to sous vide and low temperature cooking techniques. Her first encounter with Italian cuisine was during her time at Maestro, where she was able to blend her classic French training with soulful Italian traditions, learning everything from fresh pasta-making to whole animal butchery. She followed Trabocchi to New York City to open Fiamma, where she served as sous chef. Erin has also worked as a food and nutrition educator for kids and families at several nonprofit organizations including the Food Bank of Charleston, New York’s City Harvest, and the Children’s Aid Society, before returning to Washington and the restaurant kitchen as a sous chef at Fiola. She lives in Washington DC’s Bloomingdale neighborhood with her Briard pup, Jean-Luc, and gets around on her vintage bicycle.
Phillip Marzelli, Chef de Cuisine
Chef Phil is originally from Philadelphia, Pennsylvania and is a graduate of the Culinary Institute of America in New York. He began his career eight years ago in DC under the guidance of his mentor Chef Robert Weland at Poste Moderne Brasserie. Phil was also the sous chef at Cork Wine Bar for two years after which he worked as the sous chef under Chef Marjorie Meek-Bradley at Ripple and Roofer's Union. In 2015, Phil was part of the opening team of Garrison Restaurant on Capitol Hill, which received three stars in the Washington Post. Prior to joining Fabio Trabocchi Restaurants and Casa Luca, he was executive sous chef with Kimpton Hotels in DC.
Christian Capo, Corporate Pastry Chef
Elle Kendall, General Manager
Elle Kendall was born and raised in South Africa, where she studied theatre and Afrikaans. Her hospitality and service career began in the salon and spa industry, where she worked in New Orleans and St. Augustine, Florida. Elle moved to New York City for a position with Fireman Hospitality Group, where she managed the Redeye Grill, a fine dining restaurant in Midtown. She transferred to Fireman’s Bond 45 in Maryland’s National Harbor as assistant general manager. Elle subsequently joined the team at PRG Hospitality’s Lincoln Restaurant and was tapped to be assistant general manager for the opening team of Teddy & the Bully Bar. She joined Fabio Trabocchi Restaurants in March 2016 as restaurant manager at Fiola Mare. Elle is fluent in Afrikaans and Dutch and is also an accomplished concert pianist.
Sam Lindenberg, Assistant General Manager
Hailing from the Boston area, Sam actually found his love and appreciation for fine food and wine while living abroad in coastal France. He returned to hone his skills at The Culinary Institute of America in New York and across the German countryside. Since graduating, Sam has focused his career on fine Italian dining and wine. He managed Baffo, the fine dining restaurant at Eataly Chicago, and was previously restaurant manager at Sfoglina. Sam comes to us with a wealth of knowledge of the culinary traditions of Italy.
Vittorio Ledda, Sommelier
Lauren O'Leary, Private Events Manager
Lauren is from Hilton Head Island, South Carolina. It was on that beautiful 12-mile long island boasting more than 250 restaurants that she first realized her passion for the hospitality industry. While working for one of the largest restaurant groups on the island, Lauren was honed her skills as a hostess manager as well as a server. She attended the College of Charleston, where she majored in International Business and Spanish. She worked her way through college at the 4-diamond Market Pavilion Hotel as a cocktail server and was promoted to bartender a short time later, and knew that she was doing what she loved. However In 2012, Lauren was offered a position with a tech startup in Washington, D.C., and she jumped at the opportunity to take on the next venture. Yet she found herself with a desire to return to her first love: hospitality. She joined the bar team at Fiola, where she helped to run and grow the bar program. Her passion for Italian food and spirits grew, along with her love for developing strong relationships with guests. Her past experiences culminate perfectly into her exciting role managing private events at Casa Luca.
Great Taste Never Goes out of Style!
A Casa Luca gift card is the perfect present for friends and family, or for employees and customers.
Casa Luca gift cards are available in any denomination and do not expire. They can be used for final payment only, they may not be used for deposits on private events. Any unused value on a card cannot be redeemed for cash. Gift cards are not a debit/credit card and have no implied warranties. Casa Luca is not responsible for lost, stolen or damaged cards, or unauthorized use.
Currently, Casa Luca gift cards can ONLY be used at Casa Luca. They are not transferable to our other restaurants, Fiola or Fiola Mare, as they are individual entities.
Gift Cards may be purchased at the restaurant or via phone, 202-628-1099.