"I wish I could pick 3.5 stars, but will give Lucio's the benefit of the doubt. My wife and I agreed--the biggest problem with Lucio's is that the name, the website and at least parts of the menu suggest it is an Italian restaurant. But lots of other clues point you elsewhere. When you sit, they give you bread along with a kalamata olive dip and a hummus dip (which was really heavy on the cumin). I like both of those things, but ... not super Italian. My wife started with clams oreganato, and she didn't care for them; usually, they are prepared such that the bread crumbs are broiled and crispy. This was served un-browned, soft and moist; I would guess that they were steamed. Never seen this preparation before. I started with a seafood salad of calamari, octopus, shrimp, and scallop in lemon and olive oil. This was tasty, but for some reason, they decided to chop everything into small bits. Not quite cat food, but too close. It's an odd way of treating fresh seafood, and is a preparation I've never seen before (and candidly, hope not to again). For entrees, my wife had a chicken ravioli special. She thought they were tasty, but neither the filling nor the sauce called to mind La Cucina Italiana. I had a grouper special in a pea sauce, which struck my wife and me as a twist on Troisgros's famous Salmon with Sorrel. Delicious, but Italian? As a side to share, we ordered Zucchini chips. They were absolutely delicious. But they were served with.... tzatziki dip. Service was good; waiter was very friendly. Wine list is mostly filled with inexpensive options, but some of the markups were over 5X retail. Space seems to have just been renovated and is very clean and modern. Almost stark. In sum, I think this is a restaurant with a lot of potential with lots of talent in the kitchen, but a bit of an identity crisis. If the restaurant had been marketed to me as an European bistro, for example, it would have better aligned with the actual experience."
