DeRushaEats: Tucci Benucch at MOA
But lately, I’ve really been enjoying visiting Tucci Benucch. It’s been there for 22 years, and for my money, it’s operating at its best right now. Why? Chef Asher Miller’s specials and his well-trained staff.
A month or so ago I had a glorious sweet corn risotto—the creamy, earthy risotto was enhanced so nicely with perfectly fresh, crisp, and sweet yellow explosions of corn. Last weekend I had an amazing ricotta gnocchi with squash and mushrooms. The gnocchi is handmade, and was really nicely prepared. It had a dash of truffle oil too, and truffle oil makes just about everything better.
I’ll admit, I haven’t gone deeply onto the regular menu, because the Chef’s specials are always so appealing. Miller used to be the chef at Wolfgang Puck’s 20.21, and I’m a fan of his work. He’s getting good experience working for big guns—Tucci Benucch is owned by Lettuce Entertain You Restaurants out of Chicago. They are well-run places, cranking out crowd-pleasing, good food.
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