Luc's
34505 N. Scottsdale Rd.
Scottsdale
480-488-3811 lucs.biz/home.html

 As a former musician, it’s no wonder that Luc’s Executive Chef Gio Osso describes the restaurant’s fare as “Van Halen meets Mozart – a loud symphony with attitude on a plate.”

But Osso claims there are two conductors in charge of this symphony: him and his Sous Chef Steven “Chops” Smith. “We just clicked immediately,” he says. “We have the same techniques and philosophies.” The two love the restaurant’s contemporary American format, which allows them to pull from many different styles of foods and follow what inspires them.

Small plates include everything from Maple Roasted Baby Beet Napoleon to Fire Roasted Romaine Hearts to Day Boat Diver Scallops. For dinner, diners can enjoy Greek Yogurt Steeped Baby Lamb Rack, Butter Lacquered Maine Lobster, Cedar River Farms Grilled Rib Eye or Pan Roasted Smoked Squab to name a few entrees, while sipping on a creative cocktail or two. Try the Ginger Peach, which includes vodka, triple sec with a house made ginger cordial and fresh peach nectar, or even an inspiring Phi Phi Leh, which is lemon grass and chili infused vodka, freshly pressed apple juice, lemon juice and a hint of passion fruit.

But don’t think for a minute that this restaurant’s menu will get old and boring. Osso and Smith are passionate about their calling and love to flex their culinary muscle. “Most of our inspiration comes from each other,” Smith says. “And once we start talking about food, we can’t stop.”

Beautiful music on a plate served in a setting of rich chocolate browns and soft powdered blues. A bubble glass chandelier that hangs over booth seating and rich, dark wood floors give off a classy, modern supper club vibe. “Just as there’s all kinds of instruments to make beautiful music, there are so many flavors that can be layered together to make a beautiful tasting dish,” Osso says.