Lucia opened May 28 in the Fairfax District of Los Angeles, taking over the old Black Star Burger spot. It marks hospitality entrepreneur Sam Jordan’s first solo venture. He was a founding partner in L.A.’s now-closed Issima, and he currently has ownership stakes in the Kissel Uptown hotel in Oakland, Calif. He’s also the cofounder, along with his father, of Red Bear Winery in California’s Sonoma Valley.
“I was inspired to open Lucia after traveling extensively throughout the Caribbean region,” Jordan said. “During my journeys, I developed a deep appreciation for the diverse cultures, vibrant lifestyles, and, of course, the incredible cuisines.”
Jordan selected Jamaica-born chef and “Top Chef Canada” semifinalist Adrian Forte to lead the kitchen. Forte grew up in Kingston, where his grandmothers jointly owned and operated a restaurant. He spent much of his childhood helping his parents and grandparents in the kitchen, eventually carving out his own career path working in top resorts and as a private chef. He’s also the author of the “Yawd: Modern Afro-Caribbean Recipes.”
Executive chef Adrian’s Forte’s menu puts a creative spin on traditional Caribbean dishes. Photo credit: Khai Nguyen
Lucia’s 118-seat space was designed by Alexis Readinger of L.A.-based hospitality design firm Preen, Inc. The space is meant to exude energy and provide a breath of fresh island air along bustling Fairfax Avenue.
Guests enter through a golden, mirrored chamber and encounter a white terrazzo bar backed by three palm sculptures. Velvet booths feature plant patterns, including five that are encapsulated by shell domes. Throughout the space, breezy island themes merge with 1950s golden-era design elements, warm lighting, and colorful fabrics.
Forte’s menu puts a creative spin on traditional Caribbean dishes. There’s a colorful bowl of loaded rice and peas with crispy shallots, garlic, and hot sauce, and oxtail pepperpot with butter beans, farofa, and pickled Fresno peppers that merges culinary traditions from Guyana and Jamaica.
Other dishes include saltfish and fig croquettes, wagyu beef patties with mango pepper sauce, coconut fried chicken with fermented chili aïoli, and a rib-eye steak marinated in jerk seasoning.
Sample dishes include coconut fried chicken, loaded rice and peas, and wagyu patties. Photo credit: Khai Nguyen
“Our goal is to showcase the best of Caribbean cuisine in a way that elevates the dining experience while honoring its rich heritage,” Jordan said, adding that he believes Los Angeles is the perfect location to do so.
“There are such unique flavor profiles across the Caribbean islands that make it hard to replicate in other locations, but in Southern California, we have this incredible range of produce and accessible products that allow us to stay truly authentic,” Jordan said.
Beverage director Melina Meza created a menu that highlights Caribbean flavors and features a mix of Southern Californian and island-grown ingredients. Caribbean rums are a focus behind the bar, and the menu features about 15 cocktails and mocktails.
The Okra Martini is made with vodka, pickled okra, lemon grass, and vermouth infused with thyme and bay leaf. Photo credit: Khai Nguyen
One standout drink is the Okra Martini made with vodka, pickled okra, lemon grass, and vermouth infused with thyme and bay leaf. It’s served with a little jar of snackable garnishes like pickled mango and vegetables. The Oxtail Old Fashioned features oxtail-washed bourbon, sweet potato, sugarcane, and two types of bitters.
When building his team, Jordan took the unique step of hiring a head of brand and culture development to help inform the restaurant’s identity and cultural style. Dominic West has worked on campaigns for fashion brands and musicians. At Lucia, he’s charged with curating the escapist environment, and has touched everything from lighting and music to guest-greeting protocols. He also designed bespoke uniforms inspired by international luxury resorts, so that even the staff’s attire channels Caribbean hospitality.
