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Lucca Cafe Restaurant Review: Owner Cathy Pavlos and her husband run this European-style bistro with proud panache. The Euro-chic décor is classic yet modern, and works well for Shady Canyon residents and others who want to enjoy a casual meal or a glass of vino and a snack at the wine bar. Pavlos’ contemporary menu features mostly locally grown, organic, seasonal ingredients. Pavlos is known for composing sumptuous cheese and charcuterie plates from the in-house deli, featuring topnotch artisanal food products from California, the East Coast and Europe. Entrées are full of bold flavors, such as pan-seared scallops with spinach-cannellini bean ragoût and pancetta, or a tender Angus beef hanger steak with wild mushroom trifolata, fingerling potatoes and Gorgonzola. Wines from an eclectic 30-label list are meant for pairing: all are offered three ways --- as a two-and-a-half-ounce taste, a six-ounce glass or by the bottle. Desserts include a “killer” brownie à la mode with vanilla bean ice cream and caramel sauce, or a seasonal fruit galette. Breakfast reflects the upscale California café vibe; we’re partial to the eggs Lucca (two poached eggs served on a toasted baguette, topped with roasted peppers and marinara), and the orange crème fraîche-stuffed pain perdu. Chef Cathy also offers one of OC’s only fresh antipasto bars for dinner, available Wednesday through Sunday, as well as a free-flowing Champagne buffet brunch on weekends.