LA JOLLA – A recently opened 30-seat fine-dining restaurant in La Jolla offers guests a new tasting experience – a multiple-course tasting menu.
Named for chef Elijah Arizmendi’s son, Lucien, at 7863 Girard Ave. showcases local farms. The new upscale eatery takes only seasonal ingredients at their peak and attempts to elevate them.
The career of Arizmendi, Lucien’s co-owner along with Brian Hung and Melissa Lang, has taken him through acclaimed Michelin-starred restaurants such as Per Se, Robuchon, l’abeille, Spago and Restaurant Daniel.
Arizmendi and business partner Hung sat down with the La Jolla Village News to discuss their entry into La Jolla’s dining scene.
“The whole management team actually came from New York,” said Hung, who praised San Diego’s produce as “fantastic and a very big reason why we came here.” He noted that ingredients grown in the region are unique because of the area’s “micro-climates. You don’t see chefs all fighting for the same thing.”
Of Lucien’s business concept, Hung noted, “It’s hyper-seasonal, working closely with farms to see what’s coming two months from now and what’s great right now.”
Lucien is unique in a number of ways, starting with the wide-open location of its kitchen, easily viewable by guests. “It’s kind of center stage,” noted Arizmendi. “We put it in the center of the dining room.”
Addressing Lucien’s menu concept, Arizmendi said: “We’re doing something very different. It’s a 12-plus course tasting menu, very ingredient-driven. I work with local fishermen trying to source as close to the restaurant as I can. We’re not importing. The menu is very San Diego, Southern California and West Coast-focused.”
A poached nectarine resting on a vacherin of white chocolate ganache and finished with a peach nigori sake sauce and coriander flower. (Photo by Kimberly Motos/Lucien)
Arizmendi described Lucien’s culinary experience. “I like to think of it as a journey,” he said. “What we’re doing is telling the story of the (harvest) season. We have such close relationships with these people that we source from, we’re able to put (forward) exceptional produce that people otherwise wouldn’t necessarily have.”
There’s something else unique about Lucien. “It’s somewhat of a special occasion restaurant, or even a business dinner (place) where you want to bring a large party here,” noted Arizmendi.
Lucien has two distinct halves, separated by a central courtyard. One side offers fine dining, mostly by reservation only in an area that surrounds the kitchen, while the other half features a walk-in bar serving a smaller menu.
“We actually start people in the courtyard, which has the bar next to it open,” said Arizmendi. “We like to have finger food and champagne cocktails outside.”
Lucien has a distinctively hybrid cuisine. “My training is in French and Japanese, but I’m from California,” said Arizmendi, noting that he grew up eating produce requiring less cooking and utilizing a lot of open fire.
“With the kitchen layout, I’ve combined two very different styles,” he said. “One is a more primitive, rustic open fire, and then on the other side, we have a cooking suite from France using very technical, precise cooking. It’s California cuisine with Japanese and French influence.”
Regarding the menu, Arizmendi noted: “The great thing about doing a menu so big is that it’s very well-rounded with a little bit of everything. It’s very heavy on seafood, but we also have things like an American Wagyu. Right now we have some squab. I like to keep it interesting. We have pork sometimes, a lot of poultry, but I always have something for everyone.”
Lucien, 7863 Girard Ave., open Tuesdays through Saturdays, with seatings at 5 and 8:30 p.m. Closed on Sundays and Mondays.
