lugano restaurant - Salt Lake City, UT | OpenTable
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Lugano Restaurant
Lugano Restaurant

Lugano Restaurant Details

  • Dining Style: Casual Dining
  • Website: http://luganorestaurant.com
  • Phone: (801) 412-9994
  • Hours of Operation: Dinner: Monday - Saturday: 5:00pm - 10:00pm, Sunday: 5:00pm - 9:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Greg Neville
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Private Party Facilities: Lugano has two private dining rooms for evening functions. The largest private dining room, the Loggia is fashioned after an Italian hunting lodge and easily seats 54 guests. The Loggia is 100% private and complete with its own separate banquet kitchen to accommodate all personal requests. The Loggia is equipped for audio/video equipment and is perfect for corporate functions. for more detail, visit luganorestaurant.com.

Getting there

  • Parking: Private Lot
A word from Lugano Restaurant
"Finally, good food in Holladay", say restaurant diners who have discovered Lugano's delicious home style Northern Italian fare. Chef-owner Greg Neville's addition to Salt Lake City's east side brings Utah residents and visitors consistently innovative cooking at reasonable prices. This "locals' secret" boasts an evolving menu, open kitchen, exceptional wine list and devoted service. Come discover why loyal customers feel like family at Lugano.Continued
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Lugano Restaurant
4.1
102 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerItalian
  • Diners' Choice WinnerNeighborhood Gem
Featured Reviews
  • "We went to Luganos for a birthday celebration and enjoyed everything. We had a house wine that was good and an Oregon be..."
    Dined on 5/14/2013
  • "The food at Lugano is consistently excellent with specials featuring foods in season. The wait staff is knowledgeable an..."
    Dined on 5/7/2013
  • "Great, seasonal menu, wonderful wine recommendation from the owner/chef and attentive, knowledgable service...."
    Dined on 5/5/2013

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