Lumina is the room Marco always wanted.

Beginning

Bologna, on a Sunday

Marco's grandmother made tagliatelle on the marble counter every Sunday. By the time he was nine he was rolling sfoglia. The thing he remembers is not the dough -- it is the calm of a kitchen that knew exactly what it was doing.

Apprentice years

From Piedmont to Brooklyn

He cooked five years through Piedmont and Tuscany, then a long stretch in Brooklyn at restaurants that taught him precision and discipline. Lumina is what he learned, distilled into a forty-two seat room.

Now

A small, exact room

The point of Lumina is restraint. We do not chase the new dish or the loud table. We cook a few things very well, twice a week, and we trust the room to do the rest.