Travel Inspires Creativity for Bar Lucca’s Will Langlois

Trip to Italy serves as the foundation for this Conshy gem.

Chef Will Langlois 

Executive Chef 

The StoneRose and Bar Lucca

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www.TheStoneRose.com

www.BarLuccaRestaurant.com

In 2009, Brian Pieri transformed a dive bar into the upscale neighborhood restaurant and bar, The StoneRose, he felt was desired by Conshohocken’s newer residents such as himself. He also found his culinary match in Distrito alum Will Langlois. Langlois joined the kitchen staff as a sous chef and within a year found himself leading the kitchen.

“Will has a passion for discovering new ingredients,” says Pieri. “It is always interesting what he comes up with when a new ingredient comes in from the farm. That evening we will have a dish centered around it. His creativity is amazing.”

When Pieri began developing a second restaurant that would focus on his Tuscan roots, Pieri told Langlois to pack his bags. For two weeks, Pieri and Langlois ate their way across the Lucca area of Tuscany. They tried dishes, met with chefs and visited vineyards. “It was very important to Brian that the new restaurant, Bar Lucca, be authentic,” says Langlois. “From our wood fire brick oven pizza to our fresh pastas to serving family style, everything we developed grew out of the trip or an
experience from Brian’s childhood.”

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The trip to Lucca can be deemed a success. In its first year, Bar Lucca has received accolades such as Main Line Today’s Best New Restaurant and was selected by Open Table readers as one of the Top 100 Neighborhood Gems in the country. 

So the question is: Where will they travel next?

Must-tries: Pappardelle and Wild Boar Ragu, Burata Bruschetta, Bucatini Pasta, Prosciutto Crudo Pizza.

Our Best of the Main Line & Western Suburbs Party is July 25!