Zak and Sarah Baker like to say they began dreaming of opening a restaurant together almost from the day they met. That was more than 20 years ago, when they were employees of the respected Bartolotta chain of Milwaukee-area restaurants. They knew then to be patient, waiting for the right opportunity, as Zak developed his skills as a chef and Sarah gained experience on the business side of the industry.
It wasn’t until 2018 that their dreaming together, in life and food, brought them to the corner of North Avenue and 61st Street. The building there, already long occupied by past restaurants, fit their needs perfectly, and after closing on the purchase, they began remodeling the dining area while moving into the apartment above the restaurant.
The result was Ca’Lucchenzo, which opened in May 2019 and is named for their two dogs. Though not a real Italian word, if pressed for a translation, it could be rendered as “The House of Lucca and Enzo.”
Zak describes the cuisine as “Midwest Italian,” largely reflecting his habit of seeking out local ingredients whenever possible and crafting recipes around what is available. It’s an ethic he picked up on his culinary research trips to Italy, where Italian chefs would serve regional food derived from what was close at hand or from the nearby hills or countryside.
Now, after nearly seven years in business, Ca’Lucchenzo has earned recognition far beyond its modest East Tosa home. Zak was selected as a semifinalist in the industry’s coveted James Beard Awards, competing in the “Best Chef: Midwest” category. And while the Bakers await the announcement of finalists later this month, they are inviting regular customers and newbies to join them for a meal during Tosa Restaurant Week, March 19-29.