Chickpea fritters and steamed mussels are happy hour treats at Lucca's.
Lucca Restaurant
1615 J St., Sacramento
(916) 669-5300
Hours: 11:30 a.m.-10 p.m. Monday-Thursday, 11:30 a.m.-11 p.m. Friday, noon-11 p.m. Saturday, 4-9 p.m. Sunday
Happy hour: 3-6 p.m. Monday, Tuesday, Wednesday and Friday, 3 p.m.-close Thursday and noon-6 p.m. Saturday
The real steal: Cheese flatbread, fresh and warm, is served just crisp enough to easily scoop up its accompanying smooth, rich red lentil hummus ($3.50). Creamy, melt-in-your-mouth ricotta gnocchi is served in a bath of spicy tomato sauce with spinach and parmesan ($5). The list goes on and on – crispy chickpea fritters ($3), fragrant steamed mussels ($3.50) and spicy, tangy citrus-chili marinated olives ($2), just to name a few. For a decadent twist, finish it all off with the ever-changing Sweet Bite of the Day ($3) – one recent offering was a chocolate-caramel trifle.
The vibe: When happy hour begins at 3, there are plenty of seats to go around, but 4:30 is, for many, Lucca Time. Suddenly, laughter and good vibes float in the air. The staff jokes around with customers and one another, and smiles abound. Questions about the menu are swiftly answered in an encyclopedic display of knowledge.
Signature drink: Some classic cocktails with creative twists are featured on the Lucca happy hour menu. The Peach Collins is one of these beverages that has "summer" written all over it. It is essentially a reboot of the more traditional Tom Collins, showcasing gin, lemon juice and soda water, that adds in that ultimate summer fruit, the peach, to make it a sweet, refreshing tipple on a sultry July evening. Another Lucca specialty is the sangria, offered in white or red ($3.50 per glass, $15 per pitcher). Judging by the number of people ordering the beverage, both appear to be wildly popular. Plenty of muddled citrus fruit is mixed with triple sec, white or red wine and just a bit of Sprite to create this tempting little number.
Take a seat: Though a chair at the long, curving bar or one of the roomy high-top tables may seem the obvious choice, if you arrive early enough, you can grab one of the handful of tables near the hostess's desk. They offer a view of J Street through massive, screened accordion windows. The fresh air, though warm, is counteracted by the coolness of the restaurant. During happy hour, this naturally lends itself to watching commuters drive by and musing: "I'm glad that's not me."
Bathroom break: The first trip to the bathroom at Lucca might prove somewhat alarming. To get there, you will find yourself walking between the kitchen's server pick-up station and a POS station that also serves to house things like place settings. Fear not. If you feel as though you've stumbled into a staff retreat, you're on the right track.
Something extra: On July 25, Lucca will feature the Corzo Tequila Dinner with passed appetizers and three courses prepared by executive chef Ian MacBride, a Corzo tequila cocktail created by master mixologist Manny Hinojosa will be paired with each. A ticket is $49, plus an 18 percent gratuity, available at the restaurant.
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