Lucia

When Erik and I made plans for our usual quarterly dinner, I already knew exactly where I wanted us to go. I couldn’t remember how I first heard about Lucia, but it had been sitting at the top of my mental list for months, quietly waiting for the right occasion.

Stepping into the space after checking in with the host, I felt overwhelmed with the stunning gorgeous design of Luica. It was absolutely gorgeous. The design reminded me of Workshop Kitchen & Bar in Palm Springs: modern, architectural, and quietly dramatic.

Once we were seated, excitement set in.

Our server surprised us with a small cup of house-made hot sauce crafted with Scotch bonnet chili peppers and passionfruit. We tried it on the PEPPER SHRIMP TOAST (chado beni aioli) – it was like the Caribbean islands came to our table through our forks.

The BLUE FIN TUNA TARTARE (dukkah, dates, preserved lemon, cassava chips) was delicious. With this dish, sweet met savory and soft met crisp.

I enjoyed the PASSIONFRUIT “JUNGLE BIRD” (Hennesey cognac, passionfruit, pineapple, red bitter, dark rum, lemon, soursop vanilla foam). Each sip felt like a tropical escape.

Then came our mains: COCONUT FRIED CHICKEN (coconut milk powder, fermented chili aioli) alongside LOADED RICE & PEAS (crispy shallots, garlic, hot sauce).

Each bite delivered comfort and spice in equal measure –  soulful, satisfying, and beautifully prepared. With the coconut friend chicken, I was surprised and delighted by the fennel.

For “liquid dessert,” I indulged in the TOFFEE ESPRESSO MARTINI (Astral reposado tequila, toffee, Bar Nine espresso, Mr Black, Velvet Falerum, sweet potato). It was silky, rich and the perfect finale to such a delicious dinner.

Truly, Erik and I left Lucia completely satisfied.

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