THIS RESTAURANT HAS CHANGED NAMES Luciano at the Strand

THIS RESTAURANT HAS CHANGED NAMES Luciano at the Strand Restaurant Review:

Just a few dishes remain from Luciano’s initial infatuation with Italian-Southwestern fusion, and the managing partner has bought out the Italian family that gave the place its name. The brave new world of Italian "senza" red sauce does largely remain, however, and appetizers such as pan-seared diver scallops over white corn polenta with truffle oil and fennel-mustard-crusted carpaccio remain to remind us of the restaurant’s roots. If there’s a minestrone, it does at least sport pepper flakes; an arugula salad boasts a “sunny side up” quail egg; and ravioli have gone upscale with lobster fillings and a tomato basil sauce. We will continue to monitor main plates as well. The duck saltimbocca is still with us, but salmon in a lemon butter caper sauce and vitello alla pizzaiola seem to be sliding in a less challenging direction. Still, there’s a potato-coated tuna with blood orange sauce and a white truffle and pecorino risotto to raise hopes. It would be a shame to squander the successfully tweaked and noise-dampened décor (which includes private wine lockers for regulars) on less than equally deluxe cuisine.