New La Restaurant Lucia Showcasses Afro-Caribbean enemy

In one of the most popular new restaurants in the city, guests are located on Jamaican pastettes filled with Wagyu and salt fish and fig croquettes that were sitting in sculptural, shell lise cabins. The center of the modern Afro-Caribbean restaurant crowns a viewing installation of flower lise art. Ruck-seasoned Tomahawk steaks and sorrel cooking bananas Makirs Makirs Makirs on the tables A DJ turns the music late into the night. Lucia wants to bring Island flavors – and fair fax – to new heights.

“I knew how diverse and how you are tasteful and how to effect this cuin in this modern way that Adrian is executed [Forte] It took it, ”said owner Sam Jordan.

In Chief Forte's Guyanese-Ochsense-Pfeffer-Pot-A dish, which lasts three days, the meat is covered in a homemade spice mixture and smoked ovar-Jamaican all-pime wood, then served and served with a sauce with Kassareep. The delicate fried chicken in coconut milk and dipped with fermented chili -aioli. Pfeffer-Garnelen-toast, an allusion to Jamaica's cultural melting pot, mixes the omnipresent fermented street food with the fried chinese.

“I really think culture needs something like that,” said Forte. “Other cultures have all these differential restaurants that do it [their cuisines] Teaching on a high level and chefs how to make this food. But we don't have this in our culture so that we should import for me and very purely. “”

A big reason for this is the perception of value. Why could some Dcels share $ 40 or 50 US dollars for a pasta ball that points out that it can be earned for three days? The Caribbean cuisine, he said, can and should exist over a number of prices.

“I was very relentless to do this project … mainly only for culture so that it is possible, and the perceived value, and we cultivate and our food.

Another reason why Forte believes that the Caribbean cuine does not try to try dining is the accessibility of the ingredients.

Several chefs from La Caribbean Restaurants said Forte said that they do not have to cultivate fresh leaf graves to make Calloo, and ordered it in doses. But Forte noticed that many farmers in Southern California use sweet potato and Taro leaves as a compost or as food for cattle. Listen fresh from the farmers now and serve it as a cremed calllalo, grilled snapper and a coconut butter sauce.

Anyone who chases the Sauer steamer goes to the Latin markets for Hibiskus. When searching for Bonina or a sweet potato from Car Würe, it easily finds Japanese sweet potatoes. He buys plans from a Vietnamese major.

Fort Forte said: “I don't necessarily lack specific ingredients,” said Forte, “because of the networking of what we are doing.

Late Night Service focuses on its little bites and the drinks that were supervised by beverage director Melina Meza (formerly Level8, Boujis Group). This includes an Okra Martini, a Tamarind Collins and an old -fashioned oxtail. BUTE FORTE is also planning a new, Caribbean-inspired RAW Bar program, which he also awaits until evening.

Jamaica born in Koch has deep culinary roots; His parents met in the common restaurant of their own parents. Forte spent years of his childhood and youth in the kitchens and what hill emigrated to Canada. Forte spent years to travel between the meal in both countries and to cook. In the eighth season of “Top Chef Canada” – as the first black check -up of the series – he shared and helped at the start of several restaurants.

When he met Jordan, Forte worked as a private chef on the Turks and Caicos Islands. But Jordan's vision for Lucia directed Los Angeles the cook author of the cook and “Yawd” cookbook author.

After years, Jordan, born in California, invested in La to build their own business in OH restaurants and made his trips in the Caribbean to do this.

When Jordan moved to La in 2016, he found a Busting Fairfax Math Art, Street Street Sylle and Tarrers. The legendary route, but the restaurants hopes that Lucia – who can help to advance the revitalization on the street.

He and the design company Preen moved from the flora and fauna of the Caribbean for the interior and asked the artist Guerin to buy the ranks of the highly towering flower-liser bar sculptures from concrete.

“The whole place is like a show,” said Jordan. “When you look around, you look around the Both's, the rear dining room is beautiful with the mirrors, everything. Try to fall out Anone.

Lucia is open from Wednesday to Sunday from 6 p.m. to midnight in 351 N. Fairfax Ave., Los Angeles, (213) 800-0048. luciala.com