Passion8 is now Luca Modern Italian Kitchen and they have $30 all-you-can eat pasta on Wednesdays

The transition shifts the restaurant’s focus away from the pageantry of critic-driven fine dining towards a more approachable offering still rooted in culinary excellence.

This means a new menu, lower prices and a return to acclaimed Chef Luca Annunziata’s roots in Italy where he first inherited his parents’ love of food as a young apprentice in the family’s butcher shop.

It’s the kind of place you could go for a fancy date night or a blow-out 9-course dinner (as you’ll see we did below). But it’s also the kind of place where you could sidle up to the bar after a long day of work for a solo $7 bowl of cacio e pepe, the humblest of Italian comfort foods, prepared by a chef who cooked at the renowned James Beard House earlier this year.

That’s something special.

The new menu features a mix of nonna-approved classic Italian dishes alongside Chef Luca’s more contemporary interpretation of traditional flavors.

Only two original Passion8 menu items held on through the rebrand — the ‘Infamous Calamari’ ($14) and the cheese and charcuterie plate ($18). Everything else is new and we ate as much as humanly possible.

Our over-the-top meal consisting of two cocktails, four shared small plates, a salad, two entrees and three desserts (whoops) was a surprisingly manageable $130 (before tip).

We also enjoyed a fourth dessert and two after-dinner drinks on the house.

Here’s what we tackled…

Bosco Bubbles ($9) and Bartender’s Whimsey ($10) – On the left: Barolo red wine and raisin berry compote with Ti Amo Prosecco. On the right: Bartender’s Whimsey, a custom cocktail mixed to your flavor profile preferences.

House focaccia (complimentary) – The only way to start a carb-heavy meal is with bread, preferably a hunk of rustic, house-made focaccia with just the right balance of chew, crunch and char.

Patatine di polenta con crema di aglio ($4) – A humble plate, perfectly executed — light and crispy on the outside, creamy on the inside.

Polpo alla griglia con patate tiepede insalatina di sedano, olive e limine ($9) – Grilled octopus and warm potato salad with celery, olives, lemon emulsion and lemon zest.

Zuppetta di uovo pomodoro con parmigiano e pane alla griglia ($8) – Baked eggs in tomato gravy served with grilled bread for dipping — similar to shakshuka, a popular Middle Eastern dish.

Insalata mista ($7) – A generous bowl of greens, candied hazelnuts, goat cheese and radishes in a Prosecco vinaigrette. We had to eat something green.

House Special: Stuffed squash blossoms – I couldn’t pass up these ricotta-stuffed squash blossoms, lightly fried and served over tomato sauce.

Gnocchi alla sorrentina ($10) – House-made gnocchi baked with San Marzano tomatoes and mozzarella.

Scaloppine di vitellina alla romana con prosciutto e salvia ($22) – Pan-seared veal with prosciutto and sage in a mushroom and Prosecco pan sauce.

Affogato ($10) – A scoop of ice cream, shot of espresso and crispy chocolate cookie. I want to end every meal like this.

Cannoli – The classic cream-filled dessert came with an extra shot of sipping chocolate. Incredible.

House-made ‘cellos – Potent after-dinner drinks — one orange, one hibiscus — to wrap up the meal

If you’re not looking to do an aggressive 9-course meal like we did, keep an eye on Luca’s weeknight specials. They are incredible.

Tuesdays: Bottomless Mussels – All-you-can-eat mussels for $18/person

Wednesdays: Mangia la Pasta – Buckle up for unlimited pasta with your choice of one item from the tapas, antipasto or salad section PLUS a dessert. All that is just $30/person.

Thursdays: Half Price Wine – Say no more.