Lucca Back Bay is the sister restaurant of Lucca in the North End. The Kitchen, headed by Anthony Mazzotta, embraces classic Italian cuisine with a contemporary approach. Anthony works closely with the finest purveyors and local farmers to ensure that nothing but quality produce enters his kitchen. From house-made pasta and breads, to handcrafted desserts, the cuisine is a thoughtful, well executed, process.
Lucca Back Bay offers two dining styles. The elegant main dining room at Lucca Back Bay is the perfect place to relax and enjoy world-class cuisine and exceptional service in a fine dining atmosphere. The cozy and intimate lounge at Lucca Back Bay is a great place to hang out after work, whether that’s at 5pm or 1am. We have been told that we have the best burger in town, a staple on our bar menu which is served nightly until 1am. We stay open until 2am every night, with a large industry following, and feature a large collection of house-infused spirits.
We have received The Wine Spectator Award of Excellence every year since 2006 and in 2017 we were awarded the Wine Spectator award with distinction. With over 350 bottles to choose from, you will be sure to find the perfect wine for any occasion.
Lucca Back Bay has many options for private events. The Mezzanine dining room, accessed by a dramatic imported Italian white marble staircase, can seat 45 guests. We also host dinner parties, weddings, and social gatherings for up to 150 people. The lounge at Lucca Back Bay is perfect for cocktail receptions and can accommodate up to 40 people.
Chef Anthony Mazzotta
From his simple beginnings as a busboy in his native Norwood, Massachusetts, chef Anthony Mazzotta built his culinary career applying a combination of classical training and a home-spun passion for great food. His culinary training started long before he donned his first chef’s whites. He grew up with Italian parents who cured their own sausages, grew gardens ripe with fresh produce, and made their own wine.
With encouragement and inspiration from his mother and his large Italian family, Mazzotta graduated from New Hampshire College Culinary Institute and began his career in Boston at Le Meridien Hotel. Looking for adventure, he went to work at The French Laundry in Napa Valley and its sister restaurant, Per Se, in New York. Then, returning to Boston, he worked with Ken Oringer at Toro, served as sous chef at EVOO in Cambridge, led the team at Lucca Back Bay as Executive Chef.
In the Summer of 2015, Mazzotta joined the team at the Inn at Hastings Park as Executive Chef of Artistry on the Green, where he embraced cooking techniques that highlighted the freshest ingredients while adhering to his philosophy that simple preparations can outshine the complicated.
After a couple years out in the ‘burbs, Mazzotta headed back into Boston, rejoining the team at Lucca Back Bay. He is now the executive chef of the Lucca Restaurant Group. He continues to work closely with the area’s farmers and purveyors, bringing the best of local, seasonal ingredients to the table.