Anthony Scotto ran Fresco by Scotto in New York for thirty years before relocating to Nashville and opening Luogo in The Gulch. The room is light and coastal — blues, whites, a lemon grove mural — and the menu reflects the same sensibility: seafood-forward, pasta-driven Italian that doesn't overcomplicate itself.
Executive Chef Nicola Bauchi's pasta program has built real local loyalty. The paccheri bolognese — big tubes, ground beef and chicken sauce, Parmigiano-Reggiano — is the anchor. The duck confit ragu with hand-made pappardelle is the move. The spaghettini with Manila clams, garlic, Calabrian chili, and white wine is the coastal Italian case study. The potato and zucchini chip tower with Gorgonzola is the classic appetizer everyone orders.
OpenTable's 2025 Nashville rankings put it first with nearly 1,000 reviews averaging 4.8 stars. That's a crowd that keeps coming back.
The paccheri bolognese, duck ragu pappardelle, and spaghettini with Manila clams are the kitchen's signature moves. Executive Chef Nicola Bauchi's pasta program has earned serious local loyalty since opening.
