WHEN A LANDMARK DINER CLOSED ITS DOORS IN BORDENTOWN, A HOSPITALITY EXTRAORDINAIRE SAW A GOLDEN OPPORTUNITY TO BRING SOMETHING SPECIAL TO CENTRAL NEW JERSEY, DEBUTING A FLAGSHIP FINE-DINING ITALIAN RESTAURANT AND PIANO LOUNGE BUT THAT’S ONLY THE BEGINNING BY AMANDA McCOY PHOTOS

BY ALEX BARRETO

On any given night at Ristorante Lucca in Bordentown, the scene unfolds like a symphony for the senses. White linen topped tables are illuminated by the soft glow of long stemmed candles as couples laugh over cocktails and plates of homemade pasta.

Knowledgeable servers offer wine pairing suggestions for seafood risotto or wild fresh fish (never farm raised or frozen), and in the lounge Maestro Dean Schneider fills the air with the best of Sinatra and Bob Fanelli. Here, the oft-lost art of fine dining is alive and thriving, the vision of seasoned restaurateur William Burris and his partners, David Navazio and Sophia Furris.

“We saw an opportunity to not only open a fine-dining restaurant, but to create a true destination unlike anything else around,” noted Burris, detailing the inspiration behind the concept. Ristorante Lucca celebrated its grand opening the week before Christmas in 2022, and though it’s already carved a name as one of the most coveted date-night reservations in central New Jersey, its owners still have much more in store, with a full-scale event center and outdoor patio slated for a spring debut.

For Burris, Ristorante Lucca is the culmination of a wildly successful 45-year career in the restaurant industry, having launched several establishments throughout the Garden State over the decades. (Today, his hospitality brand Tide Table Group owns and operates the Beach Haven hotspots Bird & Betty’s and Parker’s Garage & Oyster Saloon, among others.) On the day the concept for Ristorante Lucca first began to take shape, Burris wasn’t necessarily looking for his next venture, but as every successful entrepreneur can attest, when the right opportunity presents itself, you take it.

Ristorante Lucca is located in the site of the former Mastoris Diner, a longstanding institution off Route 130, only a few miles from the state capital. In the aftermath of the pandemic, the diner closed its doors after 60 years. “David [Navazio] bought the venue, and as a builder and restaurateur, I offered to come take a look one day and offer my insight,” recalled Burris. “His proposed chef gave me a peek at the menu, which primarily consisted of pizza. I thought, ‘You’re missing the point. If there was ever an opportunity for an upscale dining and events destination in this part of the state, this was it.”

Any plans for a pizzeria were promptly scrapped, and Burris, Furris, and Navazio pooled their resources and vast hospitality experience to bring their concept to life. The restaurant, considered phase one, underwent renovations first. In the site where state legislators once met for bacon and eggs, sharp-dressed diners now feast on prime-cut steaks and crab cake soufflé. The experience begins in the lobby, where a host escorts guests past the glass-encased wine room to their table in the main dining room, featuring dark wooden coffered ceilings, large old-world chandeliers, and a hand-painted Italian mural along one wall. After their meal, Burris encourages guests to take their dessert in the piano lounge, where live music kicks off every day at 6 p.m. (5 p.m. on Sundays). The music program is helmed by Dean Schneider, a legendary pianist, arranger, and musical director with 40 years of experience behind the keys.

“We have music seven nights per week,” noted Burris. “Sunday through Tuesday we have a piano player, and Wednesday through Saturday, the evening begins with piano before a full band drummer, bass player, pianist, and singer takes the stage in the lounge. We also feature Luigi, our violinist, in the dining rooms on Friday and Saturday evenings. It provides an evening of entertainment unlike anything else in the area.”

A great amount of thought went into designing the lounge. One side is dedicated to the custom U-shaped bar, crafted from fine Italian marble and underlit for a subtle glow. Here, lead mixologist Sean Turzanski and his talented bar team offer a seasonally changing menu of creative sippers (the beverage program was featured in the July 2024 issue of INDUSTRY) along with 300 bottles of wine, each hand-picked by Sommelier Daniel Bossi and rated 90 points or higher. In the back of the room rests the stage, tucked behind a genuine proscenium and thick golden drapes.

“The piano was originally going to be placed in the corner, but we decided to create a dedicated stage,” explained Burris. “It transformed the entire look and feel of the lounge. It’s intended to be the after-dinner concept, where our guests can enjoy dessert and a nightcap while listening to incredible music.”

The menu, led by Executive Chef Maurizio Peccolo, is a love letter to Italian classics. Traditional appetizers span beef tartare with Castelvetrano olives, capers, and EVOO, and pan-seared octopus served with chickpea purée, broccoli, and cherry tomato confit. First courses feature a variety of housemade pastas and risottos, including a luscious cacio e pepe that’s prepared tableside. For the main course, diners have options from the land and sea, from classic eggplant parmesan or North Sea dover sole dressed in house lemon sauce to a juicy 21-oz Black Angus center cut prime ribeye. All fish is wild and fresh (never farm raised or frozen), and meats are Black Angus Prime. On Friday and Saturday nights, guests are treated to a sneak peek of what’s to come, as fresh fish and steaks are put on display in the welcome foyer.

As New Jersey settles into the spring season, Ristorante Lucca is nearing the end of an ambitious expansion that will complete Burris’ founding vision. The event center isn’t a mere private room for parties or small celebrations; it’s a sweeping venue, comprising a grand ballroom, a dedicated cocktail lounge, and an 84-seat private dining room adjacent to the main ballroom.

Warmer weather will also bring a massive outdoor patio, with enough seating for 150 guests. “We can open up the doors of the event space to the patio, giving us the ability to host wedding ceremonies and receptions, as well as other special events, all on site,” said Burris. “This will make the difference between being an upscale Italian restaurant and a major events hub. It truly is a special place.”

J&H Dinettes & Upholstery, InC