Review: Chef Luca's Italian restaurant is purist ambassador of authentic Italian food

Lucie Regensdorf
·3 min read

The first time I visited Ristorante Corleone was in 2018 when it was a relatively new restaurant in Port St. Lucie. I was very impressed with the food, service and atmosphere, but there were not a lot of patrons, and it seemed like it was struggling to make a name for itself.

On my recent visit, however, reservations were required and the dining room was pleasantly packed with the bustle of several efficient servers and the hum of happy diners. Apparently, Chef Luca Corleone has become a TikTok cooking star. I love a success story!

The same simple gray walls are now adorned with framed photographs of Italy and still life paintings. A couple of mirrors expand the appearance of the room. The tables are topped with starched white linens and black napkins. One large chandelier hangs overhead. Each table is lit by black lamps. (If you have ever struggled to read a menu in a dimly lit restaurant, these little adjustable lights are the best invention.)

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At Ristorante Corleone in Port St. Lucie, the veal Milanese is a large bone-in veal chop pounded thin, breaded, sauteed and garnished with a pile of fresh peppery arugula, chopped tomatoes, shaved Parmigiano Reggiano and balsamic glaze.
At Ristorante Corleone in Port St. Lucie, the veal Milanese is a large bone-in veal chop pounded thin, breaded, sauteed and garnished with a pile of fresh peppery arugula, chopped tomatoes, shaved Parmigiano Reggiano and balsamic glaze.

Our waitress, Susan, served us a basket of delicious, warm, fresh garlic bread as we perused the menu, which has been curated to include Chef Luca’s favorites. Appetizers include steamed Prince Edward Island mussels; a platter of fried shrimp, scallops, calamari and grouper; "renowned" bruschetta the menu claims has over 7 million social media views. Entrees include pasta, risotto, meat, chicken, fish and seafood — with nightly specials.

We began with Crostini Corleone ($24), which had a nice juxtaposition of flavors and everything that I like all in one bite. Homemade garlic crostini was drizzled with herby basil pesto, topped with chopped tomatoes, creamy buffalo mozzarella, thin slices of salty prosciutto, and kissed with sweet balsamic glaze.

The special that evening was braised ossobucco ($40), and our friend was able to snag the last one. A large shank was seared then slowly roasted with love and red wine, demi glaze and tomatoes. The meat was tender and lavishly flavorful. The shank was nestled on saffron-fragranced risotto. Our friend said he died and went to heaven when he was able to access the succulent bone marrow by use of a long narrow spoon specially made for such a purpose.

The chicken Parmesan ($28) was a tender breaded chicken cutlet capable of being cut with a fork. It was topped with silky mozzarella, marinara sauce and charred grape tomatoes. Chef Luca may be the reigning master of marinara sauce; it was bright red, thick, balanced and intensely flavorful.

At Ristorante Corleone in Port St. Lucie, the chicken Parmesan was a tender, breaded chicken cutlet that was capable of being cut with a fork.
At Ristorante Corleone in Port St. Lucie, the chicken Parmesan was a tender, breaded chicken cutlet that was capable of being cut with a fork.

Hubby ordered veal Milanese ($48), the presentation of which was sensational. A 16-ounce bone-in veal chop was pounded thin, breaded, sauteed, then garnished with a pile of fresh peppery arugula, chopped tomatoes, shaved Parmigiano Reggiano and balsamic glaze. This cutlet was tender and palate-pleasing.

My choice was very difficult, but I settled on a Tuscany-inspired pappardelle Bolognese ($30). Broad strips of chef-made pappardelle pasta were cooked perfectly al dente and tossed with a heavenly aromatic meat and tomato sauce.

The servings were plentiful and everyone went home with leftovers. As a result, dessert was not on our minds. But traditional tiramisu, profiterole, chocolate truffle, and Sicilian cannoli are available for intrepid sweets lovers.

At the end of the evening, Chef Luca visited each and every table, which was gracious and appreciative. Ristorante Corleone sets a high standard for uncompromising principles. The mission statement is to be “purist” ambassadors of authentic Italian cuisine. The synergy of quality, fresh ingredients, delicious food and positive and courteous service are the touchstones for a restaurant where guests want to return and bring their friends.

At Ristorante Corleone in Port St. Lucie, the Pappardelle al Ragú Bolognese had broad strips of chef-made pappardelle pasta cooked perfectly al dente, and was tossed with heavenly aromatic meat and tomato sauce.
At Ristorante Corleone in Port St. Lucie, the Pappardelle al Ragú Bolognese had broad strips of chef-made pappardelle pasta cooked perfectly al dente, and was tossed with heavenly aromatic meat and tomato sauce.

Ristorante Corleone

Lucie Regensdorf dines anonymously at the expense of TCPalm for #WhatToDoIn772. Contact her at Lucie@theloveofcooking.com

This article originally appeared on Treasure Coast Newspapers: Italian restaurant review: Ristorante Corleone in Port St. Lucie