I have eaten at Cafe Bella Luca several times and have found the food to be uniformly excellent.

The service the first couple of times was less than sterling but then the cafe had been open only for a week when I first went there. Now with the staff trained and current with the menu offerings, it is first rate.

Chef Byron is extremely accessible and is genuinely enthusiastic and concerned about the quality of the food and service his restaurant provides.

One of the more interesting variations this chef offers is a "deconstruction" of the classic Ceasar Salad. One has to try it because it is so much better than if I were to describe it here.

I have had the chicken marsala and I agree with the other reviewer that it is not the typical marsala. Chef Byron handled the more difficult aspects of this dish with ease and controlled the salt overtones which usually (at least to me) is the most common downfall of this dish.

I am not much of a fish eater, but I tried the Roasted Grouper and after eating it, I almost ordered a second dish of it.

Lamb was on the menu tonight and it was perfectly cooked and the polanta it was served with was the perfect complement to the lamb. The herbs and spices were just aromatic enough to enhance the subtleties of the lamb. The greens which accompanied the entree initially played a great supporting role, but as the dish cooled over the course of dinner, it rose to the forefront and ended up dominating with a slightly bitter overtone; kind of like a jazz sax solo that went on a couple of measures too far.

Hopefully Cafe Bella Luca will be around for quite a long time and I wish them continued success.