Augusta Eats Local @ Cucina 503

Augusta Eats Local @ Cucina 503

Jul 1, 2019Augusta Eats Local, Where To Eat

Cucina 503, a Gem in Martinez

Chef Edward Mendoza opened his popular upscale restaurant, Cucina 503, with the philosophy that only the freshest, seasonal ingredients meet his standards of excellence. He uses over 100 dozen farm-fresh eggs per week, sourced locally in Lewisville, for his homemade pastas.

Every type of pasta, from lasagna to linguine, is made in-house with these locally-sourced eggs giving each type its rich flavor and distinctive color. As one reviewer said “The food is not only delicious, but made from scratch and tastes fresh and authentic.” When I visited, I had the pleasure of watching the sous chef prepare ravioli using the home-made pasta. I am looking forward to a night out with the family to be able to try this dish and the many inspirational pasta dishes on the menu.

Home-made pasta is not all that makes Cucina 503 unique. Chef Mendoza also uses locally-sourced lamb from Haddon Farm to make his delicious braised lamb ragu. And perhaps even more impressive is the garden that Chef Mendoza maintains on his property. He is able to pick perennial herbs year round and seasonal herbs for his specialty dishes.

One amazing seasonal dish is his crab stuffed his zucchini blossoms. The zucchini is also grown on site, along with yellow squash, shishito peppers which he serves flash fried, and 15 different varieties of heirloom tomatoes used in his unique salads.

Augusta has been fortunate to experience Chef Mendoza’s start here with his first Farm-to-Table restaurant, the popular Kitchen 1454 on Walton Way. He maintained the same exacting standards using the freshest ingredients available. His patrons were never disappointed then and now the guests range from locals to those coming from all over the world for Masters.