Lucrezia

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Lucrezia Award-winning Italian. �

Handcrafted pastas. Prime cuts. Proper w**es. Built with intention. Served with confidence. Recognized for a reason.

10/21/2026

THIS WEEK AT LUCREZIA: FIVE FEATURES. ONE CHEF. AN ACTUAL INTERROGATION. 🕵️‍♂️
After years in the kitchen, surely Chef Dylan has some secrets worth sharing.
But before the interrogation begins, let’s get to the part you really want to know about—the line-up that might just break your habit of ordering the exact same thing every time.
THIS WEEK’S FEATURES
• BURRATA — Creamy, fresh burrata with vibrant basil pesto, rich vodka sauce, and garlic-butter crostini.
• GNOCCHI — Pillowy, handmade gnocchi tossed in a sharp, flawless cacio e pepe.
• FILETTO — A tender, premium filet prepared in an elegant, classic alla saltimbocca style.
• SWORDFISH — Blackened swordfish over a bright spring pea risotto, finished with velvety Cajun cream and grilled onions.
• NUTELLA CRÈME BRÛLÉE — Silky, rich, and perfectly torched. The kind of ending that deserves its own moment (and an entirely separate dessert spoon).

NOW, LET’S PUT CHEF DYLAN ON THE RECORD.
Do chefs secretly judge what you order? Is ordering the same dish every single visit ultimate loyalty—or just a profound fear of change? And when someone insists they “don’t want dessert” but immediately eats half of yours… is that legal grounds for ending a relationship?
The camera is rolling. The Director is asking the hard questions. But for next week's episode, we’re handing the microphone over to you.
IF YOU COULD ASK A CHEF ANYTHING—AND THEY HAD TO ANSWER TRUTHFULLY ON CAMERA—WHAT IS IT?
We aren't looking for recipe tips. We want the burning questions you debate over a bottle of w**e. The unspoken restaurant etiquette. The bizarre dining habits you've always wondered about, or the kitchen secrets that might make Chef Dylan look at the camera and ask if we're still filming.
Drop your question in the comments below.
We will choose the absolute best (and most unexpected) questions to put Chef Dylan on the hot seat next Wednesday.
Chef Dylan has been warned. The Director is ready. Now, we just need your evidence.
LUCREZIA — Exceptional food. Fine w**e. And occasionally, a televised interrogation.

Every friend group has a dinner personality. Identify yours. 🫵Last week’s Deconstructed Pot Pie won your votes, and the ...
10/14/2026

Every friend group has a dinner personality. Identify yours. 🫵

Last week’s Deconstructed Pot Pie won your votes, and the winner is officially being drawn! Keep an eye out for the DM - claim your prize. 🏆

Now, let's talk about your table. Be honest. Which one are you?
👑 THE MENU CEO: Orders for the entire table. Without being asked.
🤔 THE I KNOW WHAT I WANT : Already knows what they are having, no menu required.
🥷 THE “JUST ONE BITE” BANDIT: Blink, and half your plate is gone.
📖 THE REGULAR: Studies every single new feature... then orders the usual.

Comment below: CEO, I know, Bandit, or Regular! 👇
(And if you are the Regular, here are the four great new features you'll be studying this week...)
🍂 SMALL PLATE — Butternut squash, rosemary polenta, spicy tomato, Italian sausage, kale, candied pecans & mascarpone.
🍝 PASTA — Four-cheese tortellini, roasted red pepper cream, crispy prosciutto & stracciatella.
🍗 LAND — Pretzel-crusted chicken with honey Dijon cream.
🐟 SEA — Pan-seared halibut, grilled peach, flame-roasted corn, cucumber-jalapeño salsa & white w**e, garlic and lemon vinaigrette.

Red velvet cake is our dessert of the week.

Tag the friend who needs to see this.
(Pro-tip: If nobody tags you back... you’re probably the CEO.) 😉

We'll see you for dinner!
Lucrezia

Chesterton • Crown Point • Culver

Summer’s favorite cocktail just officially entered the Fall Era! 🍎🍂Say hello to our Fall Hugo Spritz—available starting ...
10/13/2026

Summer’s favorite cocktail just officially entered the Fall Era! 🍎🍂

Say hello to our Fall Hugo Spritz—available starting RIGHT NOW.
We took the crisp, bubbly floral vibe you loved all summer and gave it a cozy autumn makeover. Think rich apple puree and sweet apple c***r meets elegant elderflower, all topped off with a fresh pour of premium Prosecco. It’s light, fizzy, and basically everything you want in a fall cocktail.
✨ The Perfect Pour:
🍏 Rich Apple Puree
🍁 Crisp Apple C***r
🌸 Sweet Elderflower
🍾 Bubbly Prosecco
Whether you need a reward after surviving Monday or you’re ready to schedule your next girls' night, happy hour starts the second you walk through the door.

Come grab a glass and sip on the flavor of the season! 🥂👇

***rHugo

Now booking private party reservations for holiday festivities, showers, rehearsal dinners, and special events. Please s...
10/10/2026

Now booking private party reservations for holiday festivities, showers, rehearsal dinners, and special events.

Please specify your location of choice when reaching out!

🏛️ CULVER LOCATION
Award-winning casual dining in a relaxed, warm ambiance. Accommodates up to 40 guests with flexible seating formats.
🏛️ CROWN POINT LOCATION
Historic private dining charm. Accommodates up to 48 guests with versatile, individual table setups.

Email [email protected] with any inquiries, or visit lucreziacafe.com and head to the Private Dining tab for menus and information.

🥣 Chef Dylan has been busy in the kitchen this morning! For everyone who requested it, a fresh batch of our signature Sp...
09/27/2026

🥣 Chef Dylan has been busy in the kitchen this morning! For everyone who requested it, a fresh batch of our signature Split Pea Soup is officially ready at our Crown Point location.

It is packed with rich flavor, perfectly seasoned, and topped with golden, crispy croutons and savory ham.Stop by today and grab a bowl before it’s gone!

Chef Shelby in Chesterton made a mushroom soup.

Chef Evan in Culver made chicken noodle soup

09/23/2026

🍽️ THE LUCREZIA FOODIE CHALLENGE!🍽️

The Vault is taking a little break…nobody won.

So this week, we're putting our Lucrezia Foodies to the test. 😏

We've pulled details from some of Chef Dylan's past features and put together 5 questions that are going to require a little memory!

No Vault code to crack.

No need to be the first person to answer.

Just know your Lucrezia.

THE 5 QUESTIONS

1️⃣ Which feature paired fried eggplant with mint and salsa verde?

2️⃣ Which pasta featured Parmigiano-Reggiano, but was NOT Cacio e Pepe or Pear & Pecorino Ravioli?

3️⃣ Which seafood feature was served with a lemon-thyme beurre blanc?

4️⃣ Which cocktail combined vodka, elderflower, fresh lemon, and blackberry purée?

5️⃣ 🔥 FINAL BOSS: Which feature included sun-dried tomatoes, portobello mushrooms, and chive mashed potatoes — and what was the sauce?

👇 PUT ALL 5 ANSWERS IN ONE COMMENT!

🏆 WHAT'S UP FOR GRABS?

Everyone who gets ALL 5 CORRECT will be entered into a RANDOM DRAWING for a $50 LUCREZIA GIFT CARD! 🎁

And because we LOVE our guests who come see us…

🍽️ Dined at Lucrezia during this weeks challenge?

You'll receive ONE BONUS ENTRY into the drawing!

So there's no need to race.

Take your time.

Dig through your Lucrezia memories.

Talk to your fellow Foodies.

But once you post your answers… no editing! 😉

📋 RULES

• One entry per person
• All 5 answers must be in ONE comment
• All 5 answers must be correct to qualify
• Correct entries will be entered into a random drawing
• Dined with us during this weeks challenge? One bonus entry upload a photo here.
• No edited comments
• Winner will be randomly selected after the challenge ends

🍽️ THIS WEEK AT LUCREZIA

NEW FEATURES are available beginning Wednesday, September 23 at 4 PM

🥗 Salt-Roasted Beets
Goat cheese, candied pecans, fresh microgreens & balsamic reduction

🍝 Penne with Smoked Sausage & Cajun Alfredo
Parmigiano Reggiano

🦆 Confit Duck Breast
Pomegranate molasses, roasted garlic & fig jus, fresh thyme

🐟 Pan-Seared Red Snapper
Saffron-caper emulsion, roasted baby Yukon potatoes & braised leeks

🍫 Peanut Butter Chocolate Cake
Velvety peanut butter mousse, rich chocolate cake, mini peanut butter chips & dark chocolate sauce

Now…

LET'S SEE WHO REALLY KNOWS THEIR LUCREZIA!

Good luck, Foodies! ❤️

09/16/2026

✨ THIS WEEK AT LUCREZIA ✨

Our new Weekly Features are here, and this week’s menu is bringing serious comfort-meets-crave-
worthy energy. 🍷🍝

Start with a Pumpkin Spice Latte Martini — vanilla vodka, rich espresso, pumpkin spice purée and a cloud of chilled cold foam. 🎃☕️🍸

Then dig into…

🥩 Roasted Garlic Butter Filet Steak Bites
with chimichurri & bruschetta crostini

🍝 Salmon Linguine
with Dijon white w**e cream & scallions

🍄 Pan-Seared Chicken Breast
with wild mushrooms & melted Gruyère and Swiss

🐟 Tuscan-Spiced Ahi Tuna
with olive tapenade, white anchovies, sun-dried tomato capers, Kalamata olives & Szechuan Diavolo vinaigrette

🍫 And for dessert… Turtle Cookie Dough Brownie Cake
with rich chocolate, caramel & crunchy pecans.

Basically… your dinner plans just made themselves.

📅 Features available September 16–23 starting at 4 PM.

🔐 BUT NOW… THE VAULT CHALLENGE RETURNS.

Think you can crack the vault and make Lucrezia history? 🗝️

We’re bringing back our foodie-fun VAULT CHALLENGE for a chance to win a $100 dining experience ON US— PLUS the bragging rights of becoming the FIRST-EVER MEMBER OF THE LUCREZIA SOCIETY. 🥂🏛️

HERE’S HOW TO PLAY:

🔐 You get 15 guesses!
💬 Put EACH GUESS on a separate comment line— no combining guesses. First person to guess the code, wins!
❤️ LIKE this post
💬 COMMENT your 15 guesses
📲 SHARE this post
➕ FOLLOW US*to be eligible to win!

Bring your best guesses, your foodie instincts and maybe a little luck… because the vault is waiting.🔐

Who’s going to crack it first?

👇 DROP YOUR 15 GUESSES BELOW.
And remember: ONE GUESS PER COMMENT LINE. Good luck! 🍀🥂

🍂 NEW WEEKLY FEATURES ARE HERE…🍷Our newest features bring together rich fall flavors, handmade touches, and the kind of ...
09/09/2026

🍂 NEW WEEKLY FEATURES ARE HERE…🍷

Our newest features bring together rich fall flavors, handmade touches, and the kind of dishes that make you slow down and enjoy every bite.

✨ SMALL PLATE
Italian sausage & vodka sauce risotto Supplì with mozzarella, fresh basil & grated Grana Padano. Crispy, creamy, cheesy perfection. 🤌

🍝 PASTA
Penne all’Arrabbiata
— a classic Roman favorite with a bold, spicy kick.

🥩 LAND
Pork Tenderloin Wellington with red w**e mushroom jus, prosciutto, mascarpone duxelles & stone-ground mustard. This one is pure comfort food elevated to the Lucrezia level.

🦀 SEA
Crab-Stuffed Grouper with white w**e Dijon cream, sautéed broccoli, garlic-herb butter & new potatoes. Rich, delicate and absolutely irresistible.

🍰 DESSERT
Coconut Layer Cake with rich caramel sauce & toasted coconut. Because dinner at Lucrezia should always end with something sweet. 🥥

🍸 And for something extra special… Pumpkin Spice Latte Martini — vanilla vodka, rich espresso, pumpkin spice purée and a cloud of chilled cold foam.

Come hungry. Leave happy. ❤️

Address

428 S. Calumet Road
Chesterton, IN
46304

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 9pm

Telephone

+12199265829

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