Luciano's of Chicago

Frommer's Review

One of Nassau's newer upscale restaurants opened in 2005 within a low-slung, red-painted building that's positioned close to the northbound section of the bridge across the channel that separates New Providence from Paradise Island. The Nassau branch of a successful franchise that originated in Chicago, it emphasizes stiff drinks, two-fisted portions, and a sense of macho charm. Many visitors prefer the terrace that has tables and pergolas positioned for a view of the towers and glittering lights of the Atlantis Resort just across the water. In addition to the terrace (which most diners seem to prefer), there's a smoothly upscale dining room, air-conditioned and outfitted in tones of beige and brown. In addition to a tempting roster of two-fisted steaks, menu items include romaine lettuce topped with basil-and-garlic-marinated sweet peppers; filet mignon Marsala; clay pot-roasted and marinated chicken served with sautéed garlic and kalamata olives; country-style rigatoni with sweet Italian sausage, pancetta ham, and a light tomato-flavored cream sauce; and a succulent Italian stew (giambotta) made with chicken, sausage, onion, roasted peppers, garlic, potatoes, white wine, and olive oil. A soup that's particularly successful is made from escarole, white beans, and Italian sausage.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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