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LUCREZIA WASHES ASHORE IN LA JOLLA

After much anticipation, the team at Grupo Hunan has officially opened doors to Lucrezia, the latest addition to a portfolio of notable concepts, and marking the first in San Diego for the restaurant empire.

The new concept is in collaboration with Chef Miguel Torres Flores (Caccio, Tijuana, MX), known for his mastery cooking inspired Italian cuisine, and aims to offer guests a transportive dining experience set in a lush and welcoming indoor-outdoor space that recalls the allure of the Amalfi Coast. At its core, Lucrezia positions itself as a contemporary twist on Italian cuisine set in a chic, upscale environment ideal for dining ‘la dolce vida’, imagined as only one of the globe’s most predominant restaurant groups can.

The menu at Lucrezia is crafted to provide diners a culinary escape; reimagining classic Italian flavors through a modern lens heightened by seasonal produce, coastal ingredients and everyday approachability. Guests will relish in selections of antipasti, insalata, pizza, pasta, secondi, and contorni providing a robust, approachable menu that complements every palate. The totality of dishes evoke the mystique of Italian summers where everything is ‘tutto benne’. Signature dishes on the opening menu include:

• Crudo Of The Day

• Gamberoni alla Griglia tiger prawns with garlic, herbs, lemon, and olive oil

• Romaine Spicy Calabrese with shaved aged pecorino sardo and toasted pine nuts

• Oreganata Pizza with pomodoro and dried Sicilian oregano

• Tartufo Pizza with housemade ricotta cheese, sauteed mushrooms, and shaved Italian truffles

• Taglietelle Fatto in Casa with 6-hour meat sauce and grana padano

• Rigatoni Spicy Vodka with tomato vodka cream sauce

• Grilled Baby Lamb Chops with Mediterranean cannellini purée and heirloom tomato salad

• Veal Milanese with arugula, lemon, and cherry tomato

• Bistecca alla Florentina with dry-aged, prime porterhouse 800g and garlic confit

The beverage menu boasts a wine collection curated by Flores himself, a known oenophile, offering approachable, inspired varietals from around the globe highlighting both new-and-old-world producers, some classic but many unexpected and progressive. Cocktails are modern riffs on classic Mediterranean beverages including Amore Mule with vodka, lemon sour, and blood orange ginger beer; Reposado Rosa with tequila reposado, watermelon, basil, jalapeño, cranberry, lime and tajin; Mezcal-Groni with mezcal, Campari and carpano; and La Dolce Vita Espresso Martini with vodka, liquor 43, kahlua, and coffee; all which play up the inspired nature of Lucrezia.

“I am a curator of fine ingredients, from the wine, produce, and protein to our team itself. I strive to show ingredients the utmost respect which has guided my life's journey,” remarked Chef Torres Flores. “We plan to do the same thing at Lucrezia, harmonizing with beautiful ingredients and great people where the magic of good wine and the best produce intertwine to create unforgettable dining experiences.”

"In Cuaik CDS, we believe that it's not just about designing aesthetic and functional spaces; we believe that the people who come to eat or dine at Lucrezia are the main components that will breathe life into the space. The diners are part of the restaurant's choreography, just like all the people who are "behind the scenes" in the kitchen,” said Santiago Cuaik Rivera-Torres, Founder & CEO of Cuaik Comprehensive Design Studio. “With Lucrezia, we aim to create an ambiance that generates sensations, transporting us to another country and culture through design, furniture, accessories, art, and music."

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