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My husband and I came here for our wedding anniversary dinner and I'm so glad we did! It was our first time and unaware it is part of Bakers and Baristas. They're a restaurant at night when the bakery closes for the day. The food was delicious and the service was very attentive. A list of things we ordered: Scallop tostada: (recommended by the server) It came perfectly charred, it really was cooked to perfection. Probably one of the top dishes tonight 5/5 Hamachi: I was expecting more of a refreshing hit, but that wasn't the case. The flavors were light, but it was still good 4/5 Brussels sprouts: flavors were good, but the sauce underneath was a little on the salty side. I think the dish would have been better if they just drizzled the sauce over the sprouts. 3.5/5 Potato situation: we ordered it bc it was a popular dish and I can see why. I will say it tastes better when paired with a protein, bc it's really carb-y in its own. It's like eating mashed potatoes alone and without gravy. 4/5 Chicken liver mousse: really good. I think it was topped with wild blueberries? But works really well with this dish. It gave a sweet interesting contrast to your savory. 5/5 Prawns: again, cooked to perfection. The prawns were sweet and soft. I would have loved bread to go with that extra sauce. 5/5 Overall, I would definitely return!
I grew up loving Artesia. From the family trips for Chinese food to the late night brick toasts and almond milk teas Artesia has been my sister hometown throughout life. It's been incredible to see how much change has come to this city as the last decade unfolded. Going from family oriented and government subsidized stores to barren shopping centers to the thriving space it is now has been a time lapse reflective of the community here. One of those positive changes can luckily be said for Luka, a pop up restaurant open on weekends only at Bakers & Baristas, and it is a slow burn dinner with a cozy atmosphere to enjoy after a long week's worth of crazy. Let me tell you more. Interior If you've ever visited Bakers & Baristas before nothing changes for the design. The only thing that might change is the low lighting and gentle glow of a table lamp to illuminate the menu and your company. It gives intimate spaces in a large open dining room. With plenty of large windows to let in light and the clean aesthetics used for the tables and chairs its easy to relax in this space. Service I don't know if we got lucky or if this is just how service is in general but the gentleman who was our server felt more like a distant friend than a server. He casually told us about the restaurant and what the specials for the night were. He came alive when we asked for recommendations and pairings for wines. He checked on us enough without feeling oppressive or negligent. It was nice, almost like a friend of a friend was hosting dinner and was checking in on you. Dinner Mixed somewhere between comfort food and what could be considered American/Californian cuisine everything slapped here when it came to flavors and presentation. The beef tartare was exceptionally meaty without ever feeling too raw or chewy. The way it was mixed gave a creamy texture and the juxtaposition of the crunchy, buttery thick bread served with it only solidified it as being one of the best starters you could ask for in a meal. The Peads & Barnett Pork Collar had this sweet, buttery flavor like a black garlic or balsamic reduction styling in its taste. Paired with shishito peppers and cooked perfectly each bite felt like an indulgence. The branzino came out deboned and filleted. Served lying in its own juices and a slightly sweet sauce this white fish melted in your mouth and gave a delicious flavor that only lingers for a moment on the tongue before vanishing into your memory. For a side, you can't go wrong with the Potato Situation. Served with a generous topping of shaved parmigiano reggiano and leeks with chive dust on top the best way I can describe it is if cheesy mashed potatoes were reimagined in cake form. It is rich without overpowering any flavors of the main you'll have it accompany. Sweet Endings When all was said and done, the plates were emptied, the wine was finished, and the night ended pleasantly, just like a summer's dream. I can't say if it was the company I was with or the service mixed with the food that made this dinner so memorable, but I'm willing to come back and try again to see if a dream can come once more. I highly recommend coming here to check out for yourself. Bring good company and your appetite.
My husband and I went to Luka for our anniversary dinner and it didn't disappoint. We ordered a variety of dishes including dessert and left feeling incredibly full but completely satisfied. The service was excellent, our server was attentive, friendly and offered recommendations that were spot on. Here's a breakdown of what we tried: Hamachi Crudo (4/5) A beautifully presented starter with fresh, buttery slices of hamachi. The light yuzu sauce added a zesty brightness that complemented the fish without overpowering it. Chicken Liver Mousse (4/5) Rich, creamy and full of flavor without being too intense. The mousse was perfectly balanced by the flaky croissant it was served with making each bite indulgent yet approachable even for those who might be hesitant about liver. Baked Clams (3/5) This was a special dish offered the weekend we visited. The clams were topped with a crunchy, breaded Parmesan crust that added texture but the overall flavor leaned a little too salty. Grilled Oyster Mushrooms (5/5) One of our favorites of the night. The mushrooms were smoky, tender and bursting with umami. The dish was elevated by the bold harissa sauce and just the right amount of chili powder for a flavorful kick. I could've eaten a whole second plate. Sugar Snap Peas, Potato Situation & Pork Collar (5/5) This trio was a surprising and delicious combination. The tender, juicy pork collar paired beautifully with the cheesy potato gratin-like side. The sugar snap pea salad with hot mustard brought brightness and crunch, balancing the savory flavors of the pork and potato. Chouquettes (4/5) Light and airy cream puff style pastries filled with chocolate. It's simple and a perfect end to the meal. Not overly sweet and just the right touch to finish a delicious meal. Final Thoughts: Luka is definitely worth a visit whether you're celebrating something special or just in the mood for great food. The unique menu, vibrant flavors and warm service made for a truly memorable evening.
Had this place bookmarked for a while. Decided to try it for Valentine's Day weekend. The restaurant wasn't busy for a Saturday night. I loved that they were super accommodating to little kids. My child was hangry and we asked for an order of frites that was actually part of their special entree. I'm glad they were able to accommodate us and let us order it as a side dish. We also ordered the chicken liver mousse, prawns, crab pasta, pork cheek, and potato situation. The stand outs were the liver mousse and pork cheek. I thought the crab pasta and prawns lacked flavor. The potato situation was a little heavy. There was only one waiter for the entire restaurant! They messed up our to-go leftovers and gave us someone else's leftovers- good thing we checked. Overall, it was okay. I feel like they're trying to make it an upscale restaurant but it's definitely missing something.
For the price of each dish I was expecting a bit more. I felt like all the dishes weren't quite hitting the mark. The flavors weren't meshing well to be a cohesive dish. All the dishes had the same kind of flavor. The presentation of each dish was really pretty. Hamachi Crudo- 2.5/5: The cuts of fish were a little thick. It didn't have the refreshing citrusy taste crudos typically do. It mostly tasted like olive oil and capers. Grilled Oyster Mushroom- 3.5/5: It had a very strong smell. I'm personally not a fan of mushrooms, however, I thought the dish was really unique and would recommend if you do like mushrooms. The sweet sauce and mushrooms didn't go well together in my opinion and it was oil heavy. Grilled Octopus Special- 4/5: The octopus was very soft. The corn aioli sauce had a very mild taste that was paired with a chili crisp oil. Again I felt like the flavors didn't match well. Blue Prawns- 4/5: The prawns were large. This had the same chili oil as the octopus dish. It was good, but there's some taste in the chili oil I wasn't a fan of. Crab Pasta- 3.5/5: The noodles were a bit Al dente. The sauce had a creamy taste, but was kinda light.
Bakers and Barista -- AT NIGHT! Didn't know what to expect going in as I'm so used to this being the spot for coffee for the last 10 years. The restaurant was quiet, intimate and moody. Every dish we had was delicious and I was blown away! The portions were sizable and 6 dishes was far too much for for two but everything sounded so good we had to get it all. My favorite dish was either the Tartare, the mushrooms or the Ragú. Most overrated dish was the potato situation. It was still delicious, don't get me wrong. It is very unique, you should definitely get it at least once. The staff was extremely helpful, guiding us through the menu and explaining each dish. We loved it here and hope to come many more times!
Tartare (5/5): Crunchy but soft, and creamy! Highly recommend for anyone a fan of tartar. The brioche provided was firm yet easily crumbles when a bite is taken. However, it was pretty oily as a result of the preparation technique. I've never seen brioche prepared like so though, so bonus points for creativity. Potato Situation (3.3/5): Loved the cheesy potato filling but the outside was much too oily for my preference. I really liked the presentation though, and I've never had a dish remotely similar to this. Personally I wouldn't get it again because of the grease, but I recommend everyone try at least once. Also, love the name of this dish. Crab pasta (5/5): Al dente pasta with crab. My gf prefers her pasta softer but perfect for me. Crispy from panko, creamy from the crab and sauce, and a little spicy kick. Despite that, it wasn't as heavy as the Potato Situation, which was perfect. Portion size was also just right to share with my gf since we weren't too hungry coming into the dinner. This was my favorite dish of the night, so highly recommend. Overall (4.5/5): Loved the location, vibe, and ambiance of Luka. It wasn't too busy when we arrived for a Sunday dinner, so it was pretty quiet and perfect for a date. Service was also good as the server let us sample wines since we weren't sure which to get. The takes on the dishes felt pretty unique in my experience and overall did hit. My only complaint is that the brioche on the tartare and the outside of the Potato Situation was way too oily for my preference.
I am SO sad to find out that Luka is closing June 29th. I took some family here a couple weekends ago because I wanted to show them this hidden treasure. Luka's attention to detail, flavorful food, and welcoming atmosphere alongside staff that you can tell are proud of the establishment they work for, really make this restaurant stand out amongst the rest. You can't go wrong with any of the food you order, but my absolute favorites that I will miss is definitely the potato situation, oyster mushrooms, and pasta pomodoro. I really hope these make an appearance on the Bakers & Baristas menu! Definitely will stop by and enjoy Luka as much as I can before the doors officially close.
If I could give this gem of a restaurant more than 5 stars I would! My boyfriend and I were in the area and came across the restaurant in a Yelp search. To my surprise, Luka operates out of Bakers & Baristas (same location and restaurant crew) but offers a more fine dining and intimate experience. They're only open 3 nights out of the week (Fri-Sun) so we knew we had to check out the location! We made reservations for Sunday at 6 and it was empty when we arrived. The restaurant didn't get busy until 7 PM, so if you're looking for a more quiet and intimate setting, book for an early reservation. The servers did a wonderful job explaining the menu to us and were so helpful with accommodating with some of our dietary requests. I went into this guessing the food would be good, but was totally blown away by how amazing every single dish was! To start off, we ordered two of their starters: Beef tartare: melt in your mouth, the tartare was seasoned to perfection. We couldn't tell we were eating raw meat. The addition of the cured egg added an extra creaminess to the dish. It's served with a side of crispy brioche bread. The butteriness of the bread further adds to creamy texture. Chicken liver mousse: if there is one dish on the menu that you need to try, it is the chicken pate! The dish was packed full of flavor, creamy, and did not have a metallic/iron aftertaste. The saltiness of the pate was balanced out by the sweetness from the berry compote. Paired with a flaky croissant, my boyfriend and I were fighting to see who could get the last piece! We also ordered the whole branzino and one of the chef's special for the night, squid ink risotto with lobster. Again, we were blown away at how delicious each dish was! The branzino was crispy and not overly oily. The risotto had a nice nutty taste to it and the creaminess helped to cut down the oils from the branzino. Do yourself a favor and visit Luka. It is a whirlwind of complex flavors that your taste buds will surely enjoy!
All around 5 star food experience! What a cool pop up restaurant by night. The scallop tostada was so delicious; the scallops were sliced and seasoned perfectly to have a buttery soft texture and the blue corn tostada added a nice nutty crunch to each bite. The asparagus were nicely charred and dressed in savory shaved parmigiana. The pasta was perfectly Al dente in a delicious pomodoro sauce that had a great Calabrian chile spice. My favorite of the night was a delicious basque cheesecake with a side of beautiful whipped cream and fresh strawberries.
I have been excited to try this place and I'm glad I finally was able to make it. Let's start with the two "bad" things: 1. They were out of the steak when I went :( 2. It's an eye sore lol now besides that, what an amazing dinner!! GET THE BREAD! I ordered 2 because it was so delicious. The branzino was a hit as was the potato. The pastas were perfectly al dente the straciatella was insane, the beef tartare was one of the best I've ever had, and the crude was so fresh! The service was personable and the vibes were nice. I definitely recommend this spot for an elevated yet low pressure delicious dinner!
The ambiance, staff, and food were amazing at Luka! Everyone took care of our table for our date night and service was immaculate. Would definitely recommend family style for larger parties to try different dishes, and you can't go wrong with any of the different flavors offered on the menu. A bonus point for daily specialty dishes so make sure to ask your server about it. Grilled Oyster Mushrooms (!!!) The oyster mushrooms were amazing! The dish ate very light and the mushrooms were grilled with special Japanese charcoal (the high quality ones they typically use for yakitori). The sauce was a nicely spiced tomato-base and delicious, and the oyster mushrooms were meaty in flavor (not to replace meat though, just really good). Crab Pasta The dish was full of crab and flavorful, and the toasted panko crumbs added a great texture to the pasta. It reminded me of a blue crab hand roll from my favorite Izakaya place. Dish can be a bit heavy but the citrus really helps cut through the sauce. Not sure I would've been able to finish it if it wasn't shared, but still really enjoyed the dish. Elote Loved the crispy shallots on this dish, and was good, but could probably pass on it next time. Strong kewpie mayonnaise taste if you're a fan of kewpie. Reminds me of Vietnamese street corn! Potato Situation Be aware if you're lactose intolerant because this is not for the faint of heart. The different plays on textures between the mashed potato, crispy potato exterior, and grated Parmesan cheese top was an interesting experience. Worth trying out once! Dry-aged Ribeye Steak The dry-aged ribeye was intensely beefy in flavor and cooked to perfection. Chimichurri sauce was good but wished there was more proportionate to the amount of steak that you get. The veggies were nutty/peppery like arugula and was a side note to the dish. Still really good though. Dessert Dubai chocolate in a puff pastry! I loved the play on textures of the crispy filo dough and chocolate/pistachio cream filling. Just a tiny bit sweet but great way to end a meal. Wanted to give a special shout out to the amazing staff and owners here, and can definitely see their passion in their food, energy, and vibes!!
Located in the same place as Bakers & Baristas but only open for dinner on Friday to Sunday nights! We made reservations for a Saturday night. The restaurant itself wasn't that busy when we got there although they do recommend online reservations just in case. The ambiance gives off a very "date-night" vibe with low lighting, clean wood decor, and flowers embellishing some of the tables. The staff are all very accommodating as well. Overall, I will say it is on the pricier side for food but some of the flavors are very worthwhile to try. What we ordered: - Potato situation (4.5/5) $16 - Basically decided to come try this restaurant solely for this dish after seeing the other reviews and photos! Thankfully, it was able to meet expectations. Think of it as a round donut with a crispy golden exterior; once you cut into the potato, the buttery mash comes flowing out like the jelly of a filled donut. Mixed with a hint of creme fraiche and a generous portion of freshly cut chives, I thought this dish was unique and well-executed. Delicious and filling! - Squid ink and uni pasta (4/5) $36 - Usually I see this dish with long thin pasta noodles, but spaetzle pasta was an interesting choice. The bits are very small (kind of like cereal flakes) and some pieces had a little bit of a crunch, which added to the mixed textures. I did think this dish did come off as little salt heavy, but the garlic and fresh herbs were very flavorful and paired nicely.
Luka just closed at the end of June, but thought I'd put in a last review for them, both to document what a great dining experience I had and in hopes that they'll reopen again in some capacity! Located in the same space at Bakers and Baristas, the restaurant was flipped into Luka in the evening hours. Dimly lit for a romantic vibe, the ambiance was warm yet approachable. What initially drew me to Luka was seeing photos of their Chicken Liver Mousse! The mousse itself is rich, creamy, and absolutely delicious! It comes on a croissant with a seasonal fruit compote (ours was blueberry). It's also so gorgeous! A dish that truly tasted as good as it looks. The next dish we had was the Grilled Oyster Mushrooms. These completely blew us away! Something about the use of agrodolce, garlic, fennel pollen, chili powder, and red harissa made the flavor so savory and complex. I've never had mushrooms prepared in this way before. I will really miss these! We also had the Brussel Sprouts with pork jus glaze, chicharron, scallion, and fresno. I really enjoyed the different textures from the ingredients, including the crunch from the chicharrons. We had to get one of their signature dishes, the Potato Situation! Crispy on the outside with potato and melted provolone on the inside, they give a very generous portion of parmigiano reggiano and chive dust on top. Such a fun dish to cut into! For our last dish, we got the Crab Pasta. It came with fusilli, a rich cream sauce, capers, and calabrian toasted panko--a great ending to the meal! I really enjoyed my meal here and hope that there will be plans to open up Luka again one day! read more
1 year ago
Very delicious, though the menu and flavors aren't particularly inspired. It feels like a lot of other upscale casual restaurants, basically--but not really a knock to Luka, since they do what they do well. Hamachi crudo was excellent and probably my favorite of the night. Great zesty flavor, fresh fish. Beef tartare was very standard fare, albeit with a huge mound of chives (which I did enjoy). Portion sizes for both were bigger than expected, which was a pleasant surprise. If you're not that hungry, the appetizers here are sort of filling. As for the crab pasta: I liked it, but it's filled in with mainly shredded crab. I ended up taking it home and adding some frozen lobster tail, and that made it feel a tad more complete. Overall: Great for a casual but chic dinner. read more
It was very lucky we found this restaurant... Didnt plan to come at all, we just drove by and decided to give it a try. We got the last open table (the family after us was seated when we leave...) Food was so good!! We ordered a beef tartare, a hamachi crudo and a baguette for appetizers, they are all good! Especially the beef tartare, can't get enough of it. We have a branzino for main, tasted very good, the olive oil the chili sauce (make sure you ask for some, homemade!!) the crust on the fish, everything was perfect!! Service is top notch.. I like they let you taste the wine even you order just a glass of house wine. It is very sad to learn that they stop serving dinner by the end of June. I will try to visit again before that . read more
My husband and I came here for our wedding anniversary dinner and I'm so glad we did! It was our first time and unaware it is part of Bakers and Baristas. They're a restaurant at night when the bakery closes for the day. The food was delicious and the service was very attentive. A list of things we ordered: Scallop tostada: (recommended by the server) It came perfectly charred, it really was cooked to perfection. Probably one of the top dishes tonight 5/5 Hamachi: I was expecting more of a refreshing hit, but that wasn't the case. The flavors were light, but it was still good 4/5 Brussels sprouts: flavors were good, but the sauce underneath was a little on the salty side. I think the dish would have been better if they just drizzled the sauce over the sprouts. 3.5/5 Potato situation: we ordered it bc it was a popular dish and I can see why. I will say it tastes better when paired with a protein, bc it's really carb-y in its own. It's like eating mashed potatoes alone and without gravy. 4/5 Chicken liver mousse: really good. I think it was topped with wild blueberries? But works really well with this dish. It gave a sweet interesting contrast to your savory. 5/5 Prawns: again, cooked to perfection. The prawns were sweet and soft. I would have loved bread to go with that extra sauce. 5/5 Overall, I would definitely return! read more
I grew up loving Artesia. From the family trips for Chinese food to the late night brick toasts and almond milk teas Artesia has been my sister hometown throughout life. It's been incredible to see how much change has come to this city as the last decade unfolded. Going from family oriented and government subsidized stores to barren shopping centers to the thriving space it is now has been a time lapse reflective of the community here. One of those positive changes can luckily be said for Luka, a pop up restaurant open on weekends only at Bakers & Baristas, and it is a slow burn dinner with a cozy atmosphere to enjoy after a long week's worth of crazy. Let me tell you more. Interior If you've ever visited Bakers & Baristas before nothing changes for the design. The only thing that might change is the low lighting and gentle glow of a table lamp to illuminate the menu and your company. It gives intimate spaces in a large open dining room. With plenty of large windows to let in light and the clean aesthetics used for the tables and chairs its easy to relax in this space. Service I don't know if we got lucky or if this is just how service is in general but the gentleman who was our server felt more like a distant friend than a server. He casually told us about the restaurant and what the specials for the night were. He came alive when we asked for recommendations and pairings for wines. He checked on us enough without feeling oppressive or negligent. It was nice, almost like a friend of a friend was hosting dinner and was checking in on you. Dinner Mixed somewhere between comfort food and what could be considered American/Californian cuisine everything slapped here when it came to flavors and presentation. The beef tartare was exceptionally meaty without ever feeling too raw or chewy. The way it was mixed gave a creamy texture and the juxtaposition of the crunchy, buttery thick bread served with it only solidified it as being one of the best starters you could ask for in a meal. The Peads & Barnett Pork Collar had this sweet, buttery flavor like a black garlic or balsamic reduction styling in its taste. Paired with shishito peppers and cooked perfectly each bite felt like an indulgence. The branzino came out deboned and filleted. Served lying in its own juices and a slightly sweet sauce this white fish melted in your mouth and gave a delicious flavor that only lingers for a moment on the tongue before vanishing into your memory. For a side, you can't go wrong with the Potato Situation. Served with a generous topping of shaved parmigiano reggiano and leeks with chive dust on top the best way I can describe it is if cheesy mashed potatoes were reimagined in cake form. It is rich without overpowering any flavors of the main you'll have it accompany. Sweet Endings When all was said and done, the plates were emptied, the wine was finished, and the night ended pleasantly, just like a summer's dream. I can't say if it was the company I was with or the service mixed with the food that made this dinner so memorable, but I'm willing to come back and try again to see if a dream can come once more. I highly recommend coming here to check out for yourself. Bring good company and your appetite. read more
My husband and I went to Luka for our anniversary dinner and it didn't disappoint. We ordered a variety of dishes including dessert and left feeling incredibly full but completely satisfied. The service was excellent, our server was attentive, friendly and offered recommendations that were spot on. Here's a breakdown of what we tried: Hamachi Crudo (4/5) A beautifully presented starter with fresh, buttery slices of hamachi. The light yuzu sauce added a zesty brightness that complemented the fish without overpowering it. Chicken Liver Mousse (4/5) Rich, creamy and full of flavor without being too intense. The mousse was perfectly balanced by the flaky croissant it was served with making each bite indulgent yet approachable even for those who might be hesitant about liver. Baked Clams (3/5) This was a special dish offered the weekend we visited. The clams were topped with a crunchy, breaded Parmesan crust that added texture but the overall flavor leaned a little too salty. Grilled Oyster Mushrooms (5/5) One of our favorites of the night. The mushrooms were smoky, tender and bursting with umami. The dish was elevated by the bold harissa sauce and just the right amount of chili powder for a flavorful kick. I could've eaten a whole second plate. Sugar Snap Peas, Potato Situation & Pork Collar (5/5) This trio was a surprising and delicious combination. The tender, juicy pork collar paired beautifully with the cheesy potato gratin-like side. The sugar snap pea salad with hot mustard brought brightness and crunch, balancing the savory flavors of the pork and potato. Chouquettes (4/5) Light and airy cream puff style pastries filled with chocolate. It's simple and a perfect end to the meal. Not overly sweet and just the right touch to finish a delicious meal. Final Thoughts: Luka is definitely worth a visit whether you're celebrating something special or just in the mood for great food. The unique menu, vibrant flavors and warm service made for a truly memorable evening. read more
2 years ago
Had this place bookmarked for a while. Decided to try it for Valentine's Day weekend. The restaurant wasn't busy for a Saturday night. I loved that they were super accommodating to little kids. My child was hangry and we asked for an order of frites that was actually part of their special entree. I'm glad they were able to accommodate us and let us order it as a side dish. We also ordered the chicken liver mousse, prawns, crab pasta, pork cheek, and potato situation. The stand outs were the liver mousse and pork cheek. I thought the crab pasta and prawns lacked flavor. The potato situation was a little heavy. There was only one waiter for the entire restaurant! They messed up our to-go leftovers and gave us someone else's leftovers- good thing we checked. Overall, it was okay. I feel like they're trying to make it an upscale restaurant but it's definitely missing something. read more
For the price of each dish I was expecting a bit more. I felt like all the dishes weren't quite hitting the mark. The flavors weren't meshing well to be a cohesive dish. All the dishes had the same kind of flavor. The presentation of each dish was really pretty. Hamachi Crudo- 2.5/5: The cuts of fish were a little thick. It didn't have the refreshing citrusy taste crudos typically do. It mostly tasted like olive oil and capers. Grilled Oyster Mushroom- 3.5/5: It had a very strong smell. I'm personally not a fan of mushrooms, however, I thought the dish was really unique and would recommend if you do like mushrooms. The sweet sauce and mushrooms didn't go well together in my opinion and it was oil heavy. Grilled Octopus Special- 4/5: The octopus was very soft. The corn aioli sauce had a very mild taste that was paired with a chili crisp oil. Again I felt like the flavors didn't match well. Blue Prawns- 4/5: The prawns were large. This had the same chili oil as the octopus dish. It was good, but there's some taste in the chili oil I wasn't a fan of. Crab Pasta- 3.5/5: The noodles were a bit Al dente. The sauce had a creamy taste, but was kinda light. read more
Bakers and Barista -- AT NIGHT! Didn't know what to expect going in as I'm so used to this being the spot for coffee for the last 10 years. The restaurant was quiet, intimate and moody. Every dish we had was delicious and I was blown away! The portions were sizable and 6 dishes was far too much for for two but everything sounded so good we had to get it all. My favorite dish was either the Tartare, the mushrooms or the Ragú. Most overrated dish was the potato situation. It was still delicious, don't get me wrong. It is very unique, you should definitely get it at least once. The staff was extremely helpful, guiding us through the menu and explaining each dish. We loved it here and hope to come many more times! read more
Tartare (5/5): Crunchy but soft, and creamy! Highly recommend for anyone a fan of tartar. The brioche provided was firm yet easily crumbles when a bite is taken. However, it was pretty oily as a result of the preparation technique. I've never seen brioche prepared like so though, so bonus points for creativity. Potato Situation (3.3/5): Loved the cheesy potato filling but the outside was much too oily for my preference. I really liked the presentation though, and I've never had a dish remotely similar to this. Personally I wouldn't get it again because of the grease, but I recommend everyone try at least once. Also, love the name of this dish. Crab pasta (5/5): Al dente pasta with crab. My gf prefers her pasta softer but perfect for me. Crispy from panko, creamy from the crab and sauce, and a little spicy kick. Despite that, it wasn't as heavy as the Potato Situation, which was perfect. Portion size was also just right to share with my gf since we weren't too hungry coming into the dinner. This was my favorite dish of the night, so highly recommend. Overall (4.5/5): Loved the location, vibe, and ambiance of Luka. It wasn't too busy when we arrived for a Sunday dinner, so it was pretty quiet and perfect for a date. Service was also good as the server let us sample wines since we weren't sure which to get. The takes on the dishes felt pretty unique in my experience and overall did hit. My only complaint is that the brioche on the tartare and the outside of the Potato Situation was way too oily for my preference. read more
1 year ago
I am SO sad to find out that Luka is closing June 29th. I took some family here a couple weekends ago because I wanted to show them this hidden treasure. Luka's attention to detail, flavorful food, and welcoming atmosphere alongside staff that you can tell are proud of the establishment they work for, really make this restaurant stand out amongst the rest. You can't go wrong with any of the food you order, but my absolute favorites that I will miss is definitely the potato situation, oyster mushrooms, and pasta pomodoro. I really hope these make an appearance on the Bakers & Baristas menu! Definitely will stop by and enjoy Luka as much as I can before the doors officially close. read more
2 years ago
If I could give this gem of a restaurant more than 5 stars I would! My boyfriend and I were in the area and came across the restaurant in a Yelp search. To my surprise, Luka operates out of Bakers & Baristas (same location and restaurant crew) but offers a more fine dining and intimate experience. They're only open 3 nights out of the week (Fri-Sun) so we knew we had to check out the location! We made reservations for Sunday at 6 and it was empty when we arrived. The restaurant didn't get busy until 7 PM, so if you're looking for a more quiet and intimate setting, book for an early reservation. The servers did a wonderful job explaining the menu to us and were so helpful with accommodating with some of our dietary requests. I went into this guessing the food would be good, but was totally blown away by how amazing every single dish was! To start off, we ordered two of their starters: Beef tartare: melt in your mouth, the tartare was seasoned to perfection. We couldn't tell we were eating raw meat. The addition of the cured egg added an extra creaminess to the dish. It's served with a side of crispy brioche bread. The butteriness of the bread further adds to creamy texture. Chicken liver mousse: if there is one dish on the menu that you need to try, it is the chicken pate! The dish was packed full of flavor, creamy, and did not have a metallic/iron aftertaste. The saltiness of the pate was balanced out by the sweetness from the berry compote. Paired with a flaky croissant, my boyfriend and I were fighting to see who could get the last piece! We also ordered the whole branzino and one of the chef's special for the night, squid ink risotto with lobster. Again, we were blown away at how delicious each dish was! The branzino was crispy and not overly oily. The risotto had a nice nutty taste to it and the creaminess helped to cut down the oils from the branzino. Do yourself a favor and visit Luka. It is a whirlwind of complex flavors that your taste buds will surely enjoy! read more
1 year ago
All around 5 star food experience! What a cool pop up restaurant by night. The scallop tostada was so delicious; the scallops were sliced and seasoned perfectly to have a buttery soft texture and the blue corn tostada added a nice nutty crunch to each bite. The asparagus were nicely charred and dressed in savory shaved parmigiana. The pasta was perfectly Al dente in a delicious pomodoro sauce that had a great Calabrian chile spice. My favorite of the night was a delicious basque cheesecake with a side of beautiful whipped cream and fresh strawberries. read more
1 year ago
I have been excited to try this place and I'm glad I finally was able to make it. Let's start with the two "bad" things: 1. They were out of the steak when I went :( 2. It's an eye sore lol now besides that, what an amazing dinner!! GET THE BREAD! I ordered 2 because it was so delicious. The branzino was a hit as was the potato. The pastas were perfectly al dente the straciatella was insane, the beef tartare was one of the best I've ever had, and the crude was so fresh! The service was personable and the vibes were nice. I definitely recommend this spot for an elevated yet low pressure delicious dinner! read more
2 years ago
The ambiance, staff, and food were amazing at Luka! Everyone took care of our table for our date night and service was immaculate. Would definitely recommend family style for larger parties to try different dishes, and you can't go wrong with any of the different flavors offered on the menu. A bonus point for daily specialty dishes so make sure to ask your server about it. Grilled Oyster Mushrooms (!!!) The oyster mushrooms were amazing! The dish ate very light and the mushrooms were grilled with special Japanese charcoal (the high quality ones they typically use for yakitori). The sauce was a nicely spiced tomato-base and delicious, and the oyster mushrooms were meaty in flavor (not to replace meat though, just really good). Crab Pasta The dish was full of crab and flavorful, and the toasted panko crumbs added a great texture to the pasta. It reminded me of a blue crab hand roll from my favorite Izakaya place. Dish can be a bit heavy but the citrus really helps cut through the sauce. Not sure I would've been able to finish it if it wasn't shared, but still really enjoyed the dish. Elote Loved the crispy shallots on this dish, and was good, but could probably pass on it next time. Strong kewpie mayonnaise taste if you're a fan of kewpie. Reminds me of Vietnamese street corn! Potato Situation Be aware if you're lactose intolerant because this is not for the faint of heart. The different plays on textures between the mashed potato, crispy potato exterior, and grated Parmesan cheese top was an interesting experience. Worth trying out once! Dry-aged Ribeye Steak The dry-aged ribeye was intensely beefy in flavor and cooked to perfection. Chimichurri sauce was good but wished there was more proportionate to the amount of steak that you get. The veggies were nutty/peppery like arugula and was a side note to the dish. Still really good though. Dessert Dubai chocolate in a puff pastry! I loved the play on textures of the crispy filo dough and chocolate/pistachio cream filling. Just a tiny bit sweet but great way to end a meal. Wanted to give a special shout out to the amazing staff and owners here, and can definitely see their passion in their food, energy, and vibes!! read more
2 years ago
Located in the same place as Bakers & Baristas but only open for dinner on Friday to Sunday nights! We made reservations for a Saturday night. The restaurant itself wasn't that busy when we got there although they do recommend online reservations just in case. The ambiance gives off a very "date-night" vibe with low lighting, clean wood decor, and flowers embellishing some of the tables. The staff are all very accommodating as well. Overall, I will say it is on the pricier side for food but some of the flavors are very worthwhile to try. What we ordered: - Potato situation (4.5/5) $16 - Basically decided to come try this restaurant solely for this dish after seeing the other reviews and photos! Thankfully, it was able to meet expectations. Think of it as a round donut with a crispy golden exterior; once you cut into the potato, the buttery mash comes flowing out like the jelly of a filled donut. Mixed with a hint of creme fraiche and a generous portion of freshly cut chives, I thought this dish was unique and well-executed. Delicious and filling! - Squid ink and uni pasta (4/5) $36 - Usually I see this dish with long thin pasta noodles, but spaetzle pasta was an interesting choice. The bits are very small (kind of like cereal flakes) and some pieces had a little bit of a crunch, which added to the mixed textures. I did think this dish did come off as little salt heavy, but the garlic and fresh herbs were very flavorful and paired nicely. read more
Food*****// really good flavor, texture and presentation. Comparable to Michelin stars restaurants I've had and not shy from it. I had pork chop it was tender with the marble inside like beef texture and light char outside. Oyster mushrooms were amazing too, I would definitely come back for other dishes. Service****// the waitress was very professional and constantly check in for water and explained dishes nicely, took 1 star out because you can still feel the unorganized flow with all the staff. But overall was nice experience Ambiance****// it's a shared space with a barista so exactly the environment I liked, low key and comfortable dining area. A lot of thoughts on atmosphere with use of candles and nice silverware all added to the whole experience. read more
What a nice surprise to find that Bakers and Bartista turns into a restaurant on weekend nights. Getting a reservation was easy and it wasn't over crowded on a Friday night. We took Yelp recommendations and tried the Potato Situation. It was really good! My favorite dish was the roasted mushrooms. They were delicious! The spicy shrimp was also pretty good. The sausage and aspargus pasta was meh. I wouldn't order that one again but the other 3 dishes, I'll definitely be back for. The service was good as well. If you like crisp, cheesy potatoes, definitely try the Potato Situation. And if you love mushrooms, definitely try the roasted mushrooms. They are full of great seasoning and texture. read more
3 years ago
I used to come to Sweetee Thai ALL the time in college, & I remember when B&B first opened so when I read about Luka on Eater, I was stoked to try! We we were meeting my mom for dinner so we popped in for a drink and dessert. The wine selection is great, I'm a sucker for skin contact/natural wines, we tried one of each and loved it. Luka also has ALL 3 of my favorite desserts- basque cheesecake, dark chocolate torte, and butterscotch budino. Since we had dinner plans, we decided on the light budino. Ambiance is great, it feels like a secret supper club, service was phenomenal, and the food truly looks amazing, I can't wait to come back and try the whole menu. It's also really nice to see places like Luka pop up in Cerritos! Another side note-they have a wall of artisanal olive oils, chilli oils, and other goodies for sale. read more
I was so excited to come try Luka for my birthday. We needed an upscale restaurant in Cerritos - one that's perfect for date night or celebrating a special occasion. [RESERVATIONS]: ARE A MUST. You could only get one by phone or their Instagram and I believe they're only open on the weekends (for now). [PARKING]: Located in the city plaza right near Tampopo and Pirates. This plaza can be busy during peak hours so plan accordingly. [AMBIANCE]: It's Bakers Barista by day, but a fancier restaurant at night. The setup is pretty much the same as Bakers, except they add dim lighting and candles to make it more romantic... One thing I disliked about the set-up though is that you will be sat fairly close to other customers. [SERVICE]: Waiters were all really friendly and checked up on us frequently. The chef even said bye to us before we left. [FOOD]: Luka offers a small menu curated around food with a fusion twist. This was perfect because my friend and I wanted to try a little bit of everything. We took all the recommendations from the waiter. - Hamachi Crudo (5/5): This was light and refreshing. A great appetizer to start with! - Potato Situation (4/5): This was a dish we never seen before. The outside layer is crunchy and heavily dusted with chives and parmesan cheese, but the inside is soft like a creamy mashed potato?! It's so unique and presentation is spot on! - Spicy Blue Prawns (2/5): I'm a huge fan of Bavel's prawns in Downtown LA, so prawns were a must. However, these were lack luster and disappointing for the price we paid (~$30). They tasted flavorless, with no spices or kick. - Sourdough Baguette (2/5): Got a side of this because the waiter recommended we use it to dip in the prawn sauce. Parts of the bread was hard to chew on and we disliked the prawn sauce. - Branzino (3/5): The whole fish was nicely presented on a bed of greens and definitely can feed 2-3 people easily. Although the fish was cooked well, we also weren't too fond of this entrée because the seasoning tasted just like the prawns. Very mid. - Kaluga Caviar (5/5): If you are feeling a little bougie, I highly recommend you to get this. This is good quality caviar and paired with the crème fraiche was CHEFS KISS. We put this on all the other dishes to give it a little spazzzz. It's also bang for your buck (compared to other restaurants). [PRICING]: They be charging LA prices for being a restaurant in Cerritos... [OVERALL]: I give props to Luka for their creativity on elevating fusion dishes. I personally liked their appetizers more than the actual entrees, but since they're fairly new I would definitely come back to give their other items a try. One other bummer is they don't do anything for birthdays! Boooo. read more
I stumbled upon their newly added YELP and had to book reservations for my birthday. To put it simply, it was phenomenal. Located in a jam packed strip mall in Cerritos, Luka moonlights as Baker& Baristas temporary night time restaurant. The dining room is beautiful, romantically lit with subtle candle lights and dainty florals all around. Now let's get to the food :: Hamachi Crudo: a staple on most New American menus, Luka's by far, was one of my favorite crudos I have ever had; fresh& clean flavors, right amount of acidity, and love the addition of capers Spicy Blue Prawns: head on, peeled shrimp cooked in a rich buttery, lightly spicy and garlicky sauce Baguette: freshly baked, simple and a necessity for the shrimp! (Suggested by our lovely waitress) to soak up all the juices and sauce from the shrimp dish!! Great suggestion!! Uni Pasta: good, but because everything else was sooo amazing, this just felt average. Delish and pretty regardless Potato Situation: the reason I made my fiancé drive 45 minutes to try this place. They took a humble potato and made it the star of the night!! It is rich and decadent with lavers of cheese and what better thing to do is add on creme fraiche and caviar. Initially, I thought it was a baked potato, but the inside has a more fluffy mashed potato filling and a chewy mochi like exterior, extremely innovative We wished we had more room for another protein like the branzino or pork collar, but the potato filled us for the night! Overall, what a beautiful night. Unfortunately, I forgot to catch the name of our waitress who was so so attentive and made great suggestions and checked on us the entire night. I wished we lived closer, so this could be our date night spot, until next time! read more
3 years ago
DELICIOUS FOOD. WONDERFUL SERVICE. A GREAT NIGHT! Luka is B&B's new dinner service. Higher end food made with intention. Here are the items we tried: housemade weiser potato chips with smoked roe, sourdough baguette, caesar salad, grilled long beach oyster mushrooms, marinated cherry tomatoes, potato situation, squid ink and uni pasta, spicy blue prawns, whole branzino, pork collar, butterscotch budino, basque cheesecake, and osmanthus ice cream. WE ATE A LOT, OKAY? WE HAD A LARGE PARTY I SWEAR HAHA First and foremost, the star of the show is the oyster mushrooms. INSANELY DELICIOUS! The second thing that really impressed me was the texture of all the dishes. They had a lot of dishes that had that fluffy almost souffle like texture and it was a pleasant surprise. Housemade Weiser Potato Chips [4.25/5]: Good chips! A bite of the chips with creme fraiche, chive, and some roe was truly the most PERFECT bite of the evening. Seriously balanced and so delicious. Sourdough Baguette [5/5]: potentially my second star of the show! SUCH GOOD BREAD! Gorgeous crumb. So crusty that it almost makes the roof of your mouth hurt. Highly recommend getting bread alongside the marinated cherry tomatoes and spicy blue prawns. It's perfect to sop up all the extra sauce. Caesar Salad [4/5]: A caesar salad done well! Not the most delicious caesar I've ever had, but still good. Love the anchovies in there. Oyster Mushrooms [6/5]: THE BEST! The most meaty, flavorful, savory mushrooms I've ever had. FULL OF FLAVOR! Can't believe a mushroom can taste that good. ADDICTIVE! A must order. Marinated Cherry Tomatoes [4/5]: A delicious and lighter dish! Enjoyed best with bread. Potato Situation [4.25/5]: Unlike any potato I've ever had! INSANELY CRUNCHY ON THE OUTSIDE and so fluffy on the inside. Loved the texture! I personally just wanted a little bit more salt. Squid Ink and Uni Pasta [4.25/5]: Great flavor! Interesting choice with the spaetzle. A unique pasta! Spicy Blue Prawns [4/5]: Prawns cooked well! And a delicious sauce as well. Whole Branzino: [4/5]: Yummy! Enjoyed the branzino. Wanted some more sauce on the dish. Pork Collar [4.25/5]: Cooked to a perfect medium. Delicious flavor. Because of the cook, it ate like a steak! Really enjoyed that. Felt extra fancy for pork. Butterscotch Budino [3.5/5]: The weakest of the desserts, but still delicious. Nice smooth texture and good butterscotch flavor. Basque Cheesecake [4.25/5]: The strongest of the desserts! Lovely souffley and fluffy texture. There was also something citrusy about it that I thought was interesting. I heard there's a Chocolate Basque Cheesecake that is available on some weekends that is better than the Original. Osmanthus Ice Cream [4/5]: Great ice cream with a subtle hint of osmanthus. A fantastic menu! My hats off to the chefs! Love the unique choices and especially appreciate the attention to texture. Love being able to find this kind of food in Cerritos :) read more
I've been a massive fan of Bakers & Baristas for two years now (since I found out about the place), so when I found out that they'd opened a dinner service under the name of Luka, I had to try it out. I made a reservation through their website for Friday dining and was excited to try out what they had. It's located inside Bakers & Baristas, in a busy strip mall, and is only open on the weekends for dinner service. It's a really cute dining room, perfect for date nights or intimate get togethers; the music isn't too loud that you can't hear one another. There are flower arrangements all around, with group, bar, and more intimate seating. It's a pretty small menu - which is perfect in its own way; here's what we got: - Sourdough starter: The baguette was fresh and went very well with the salted Isigny butter. (The server seemed trained to strongly recommend that the bread and prawns be ordered together, and that worked out as I'd been planning to do so when I'd seen the menu earlier.) - Potato situation: A buttery, cheese-y mashed and yet-somehow baked potato with a thick, crunch outer layer. It's rich, decadent, dense, with tonnes of grated parmesan cheese and chives. Devine. Absolutely devine. Get it! But get it to share with one other person. - Hamachi crudo: I've found that this is a staple for most New American restaurants and their menus. To be very fair, it's thick pieces of fish in a tangy chive oil vinaigrette, with radish, capers, red onions, and citrus zest. It was fresh, lightly lemony, yet somehow slightly too oil-y for me, which made me not particularly enjoy the dish. - Squid ink and uni pasta: Was not expecting spaetzle as the pasta shape, so that was a unique decision. I so wish that there was more uni on this pasta; two pieces is not enough! My partner loved this one a lot - the umami-ness was well-balanced with the pasta & sauce. - Spicy blue prawns: Come with the heads on and peeled bodies, cooked in a rich, fermented shrimp butter with Calabrian chillies & garlic. Loved that the heads were still on; the sauce was delicious and acted as a perfect dip for the baguette. - Basque cheesecake: I'd been eyeing this dish ever since I saw it on their menu and all the photos here on Yelp, so I had to order it and it did not disappoint! It was creamy, not-too-sweet, the whipped cream was so nice and a great mouthfeel. We also got two non-alcoholic drinks and a beer, so you can imagine the bill - it was ~$150 before tips. The drinks were alright; I'd forego them next time. Our server was a pleasure, without being overwhemling or overbearing in any way; pretty sure he's also around during brunch hours; an overall great experience. I love the plates and sort of want to buy my own ones from Crate & Barrel now! (I flipped over the plates to see where they were from.) My one star off is really because of the notable portions versus pricing; everything, except perhaps the Potato Situation, was quite small, and the bread being a paid option rather than gratis was a little off-putting. From an accessibility standpoint, there are two large doors, to enter/exit by, however, they aren't the easiest to open and there isn't any accessibility door opener (as far as I can remember). Thankfully, the only steps is the raised sidewalk part, but there are Parking is available, but you may have to park a little far away because of packed the place gets. read more
2 years ago
Got reservations pretty easily for a Saturday night. Highly recommend making them before to make the process more seamless because the restaurant was full. Went as a group of 4 and ordered 5-6 dishes HIGHLY RECOMMEND THE MUSHROOMS. They were AMAZING. Even a friend who normally doesn't like them loved it. Also liked the pork steak. Super tender and not tough at all. Carpaccio was fresh and really nice too! read more
I'll write more later today but just wanted to be the first to let everyone know about Luka. Luka is the romantic side of Bakers and Barista that only appears on the weekend and I was lucky enough to check them out on their 2nd night of opening. I've been IG stalking @lukaatnight to get the latest update. I first heard of Luka when my friend was lucky enough to be invited to their preview night and my friend's post made me ultra jealous as a foodie and Yelper. The menu is elevated compared to the Bakers and Baristas. I'll write more about the food but the thing you must get is THE POTATO SITUATION! Omg! It looks so innocent with its chive top but the moment you cut into it, you will find out that the outside is crusty, crispy and crunchy but the inside is soft potato with strings of cheese pull goodness. So satisfying to taste and visually see! https://www.instagram.com/reel/C0-L2MPP7eR/?igshid=MTdlMjRlYjZlMQ== read more
As the sun sets, Luka emerges. Adorned and glowing by the flickers of candlelight, Luka offers a small New American menu that will satisfy in both the visual and flavor aspects. Ambiance is quiet, intimate, romantic, and elegant. In no time, reservations will be fully booked as more and more discover this new addition to the dining scene. I've been to the day time Bakers & Baristas once, but I'm truly impressed by the night time vibe that's created. I came in without a reservation and was able to get a table set up right away. Service was great during the duration of my visit. The menu is pretty small, so I ended up ordering a few of their most interesting dishes. Starting off with the hamachi crudo, potato situation, and finishing with the prawns and sundae. The crudo was light and refreshing start to the meal. Thick pieces of fish, dressed in a tangy vinaigrette, chive oil, radish, capers, and citrus zest. In contrast, the potato situation is much heavier. Cheese crusted mashed potato topped with grated parm and chives. I would say that this work more as an accompaniment to the larger entrees. The texture of the crusty cheese, fluffy mash, and melted cheese was delightful to eat. The flavor wasn't anything special on its own but a fun dish for cheese and potato lovers. I love prawn appetizers especially when served head on. These prawns were served in a Calabrian chili and fermented shrimp butter sauce. It was recommended to order some bread to soak up the sauce and I'd say it's definitely a must. I enjoyed the sundae as the finale to my meal. It wasn't too sweet and the texture of the fried brioche was satisfying. Make sure to scoop the bottom of the glass for the yuzu curd that I didn't realize until I got to the end. Service from Stephanie as well as other staff was great throughout. Genuine and welcoming service is always a great experience. If you're looking for a new date night spot for an intimate dinner, Luka will surely satisfy. The vibes are on point, presentation of food and quality is solid, and service is welcoming. Interested in seeing how this concept develops over time because it has great potential! read more
This is such a cute place! Like a cafe during the morning/afternoon and a nice little restaurant by night. We made reservations for dinner but it looked like it wasn't too busy. The food was really, really good. However, portions were pretty small. 5 pawns for $28. Didn't come with anything else. Was a little disappointed in that. I don't know about everyone else, but I wasn't full and could've ate more.. ended but getting boba after dinner. Our total was a little less than $200. All in all, food was great but too expensive. read more
NOTE: Dined in on 3/22/24. Yep, another same day review, so you know it's really good. Packed parking lot, so be mindful of that! Menu changes seasonally, as well. I've had my eyes on Luka since mid-December, but finally had a chance to try it since it's only open on weekends for dinner. It's housed within a semi-transformed version of Bakers & Baristas, and it definitely had a more upscale, romantic, candlelit, date night kind of vibe. The music was a mix between chill and relaxing (turns out, it was the manager just queueing songs up, so they've got great taste in music!), the service was great and provided some wonderful recommendations (such as ordering the bread to pair with the prawns). Luka features Mediterranean/Italian-inspired dishes served with a worldly twist. I saw lots of elements of Argentinean cuisine, for instance, the green harissa that is served with the pork collar was quite akin to aji verde. That doesn't come as a surprise, as Chef Mike Judilla had cooked in a number of kitchens in Argentina before ending up at the steakhouse, CUT. Given his experience, you can bet that the grilled dishes here are all phenomenal. Spicy Blue Prawns - Comes with 5 prawns. Blue prawns are going to be expensive regardless of where you order them, but on the bright side, they're also quite hard to mess up as long as you serve them with the head still on. The head of a blue prawn contains the seafood equivalent to the nectar of the Gods. Comes right off and it's easy to give it a light bite, and inhale the innards. Even though the shrimp was well-cooked, I don't feel like the sauce surrounding it was particularly flavorful and it was heavy on the oil. We ordered the house-made baguette to soak up the sauce, but we ended up using more of the bread to eat with the other dishes. Don't get me wrong - this is still a pretty great dish, it's just not one I would go out of my way to order again. I can't help but think of Bavel's version of blue prawn, which is my golden standard. Grilled Long Beach oyster mushrooms - Sorry to bring up Bavel again, but if you love the oyster kebab from Bavel, this is right up your alley. My goodness... this really blew my entire party away. I will say that the red harissa is a bit strong in flavor as a condiment, so maybe go easy on it. But seriously, you MUST order this unless you're vehemently against eating mushrooms. It's charred at the edges and sliced up like a steak. The inside is still meaty and not at all dry, as if it's a medium-rare mushroom. Amazing. Pork collar - After the mushrooms, we knew the pork had to be just as good, if not better. Again, beautiful char, cooked medium-rare and such a delight to chew, as the fat and flavors meld in your mouth with every bite. The scallion was also grilled and it soaks up so much of that delicious pork fat. Don't forget to eat that as well! The green harissa was delicious, but I don't think it was necessary unless you want to switch up the flavor of certain bites. It's a little on the strong side and I appreciated being able to enjoy the pork on its own. Butterscotch budino - Maybe the 2nd best budino I've had. I enjoy the one down at Kettner Exchange in San Diego more, but this is close. It's a little loose and served closer to room temperature, so the whipped creme fraiche kinda ends up mixing in with the rest. There's some (maldon?) salt on the top layer and in terms of the flavor, it's super tasty. Just wish it had a bit more texture or variation in consistency. I'm super excited to come back to Luka to try out their other dishes! We were eyeing the potato situation, but that would have been too filling for us. Next time :) read more
I had a great time at Luka. The ambiance is hipster and you might confuse yourself that you're in the Silverlake area. The food matched the vibes and was well executed. I had: Hamachi crudo: delicate light fish with a fatty oily dressing Spring pea salad: light, refreshing, loved dressing and minty herbs Oyster mushrooms: sauce was a tad salty but I loved the texture of the mushrooms. I have no idea how to achieve the roasted crispiness of the mushroom's edges. Potato situation: very unique dish. Inside is like a buttery mashed potato but the outside reminded me of a croquette with a thick crunchy outer layer.' Pork collar: meat was sumptuous and had crispy edges Basque cheese cake: creamy, the whipped cream added a different layer of creaminess along with punches of the candied kumquats I was able to try this many dishes since I was with a group of friends. Service was friendly and casual. I'm not too familiar with this area of LA (?) but this New American cuisine doesn't seem commonplace. Luka makes for a great night out! read more
So excited that dinner service is back at Bakers & Baristas under its new evening-only name - Luka. First, let's talk ambience. Although Luka uses the basic set-up of the structure of Bakers & Baristas, the team does a great job creating an entirely different, classy mood. The whole restaurants glows a bit more with a sexier orange light and candles all over the restaurant. Low-playing jazz and other suave songs play throughout the background. Second, let's talk the menu and style. The menu shows off an array of really of Asian Fusion / New American dishes. I unfortunately wasn't hungry enough to try a wide breadth but here's what I did get to order: *Marinated Cherry Tomatoes: Came highly recommended and granted, I'm normally not a huge tomato fan. I think this was solid. I ate every last tomato and loved the dressing and ricotta. Just a nice mix of seasoning that helped create a smooth mix of flavors. The ricotta definitely was the star for me that helped elevate the dish. *Spicy blue prawns: My favorite of the night. Beautifully cooked, juicy prawns in a sauce that was simply was magnificent. The staff was so nice to add a baguette to soak all the sauce up in. A great mix of seasoning and spices. *Sundae: Probably the most beautiful dish of the night. The sundae was such a clever mix of complex and bold sweet flavors. The yuzu curd may not be to everyone's liking but I thought it added such a nice zing at the end of every bite (make sure to scoop it up from the bottom). *Skin contact Straka wine: A good list of various wines and more to come apparently! A perfect complement to the meal. They also had an espresso menu at the end as well as some beer options. This all came out to about $80ish by the end of the meal. Service, which was mainly from the server, Jerrill, and the rest of the Luka team, was great and super attentive with constant water refills; great explanations about the menu; and a breakdown of the curated wine list. Parking is similar where there is usually enough parking in the lot (go past the restaurant to the middle area where there is usually a mix of more parking). Yes, the parking lot is super funky with some spaces that are super tight / not really realistic but think there's always something available. Looking forward to coming back and trying more! read more
3 years ago
Amazing food and service was spectacular!!! Highly recommend! Call and make your reservation now. Compliments to the chef, Dilla! We ordered the following: Libation: spicy umami ipa and saison dupont farmhouse ale Let's talk about the food! Grilled long beach oyster mushrooms - we loved the charred flavor of the mushrooms, it was meaty and crunchy at the same time and the hot sauce was a perfect combination. Fried sprouting cauliflower - crispy delicious with that caper aioli Potato situation - cheesy goodness Squid ink & uni pasta - perfectly cooked pasta and the uni gave it a buttery richness to the dish. Heaven Spicy blue prawns - one of our favorite dish, the prawns were cooked perfectly, and the calabrian chili with fermented shrimp butter was flavorful, and we cleaned up the sauce by adding it to the potato situation Whole branzino - divine! Perfectly cooked branzino, crispy and soft and so flavorful. We loved the side salad and the chopped chili gave it some heat Overall, this restaurant is a great date night to enjoy delicious meals. read more
I cannot complain about Luka! We came here because our son's name is Luka, and I do cook private for a living. But honestly this has been one of my most favorite recent meals. Our server pointed us to the right wine, he coursed our meal out. The octopus and mushrooms were the the high light for us! Holy f***!! We will be back. read more
1 year ago
Great service and good food ! Pasta can be a bit heavy and too rich. But other than that no complaints. Friendly staffs read more
Our family of six visited Luka this past weekend for the first time, and we were intrigued by the concept of Bakers & Baristas transitioning into this vibey, candle-lit spot for dinner. We've been to Bakers & Baristas several times, so it was interesting to say the least. Coming in, we were welcomed and were seated for our reservations promptly. Luka had a small menu, which may signal that they do these dishes pretty well.. and this was more or less an accurate assumption. We started with the Beef Tartare, Stracciatella and Peaches, and the Caesar Salad. All good, but the standout was the Stracciatella and Peaches. We also ordered the Grilled Long Beach Oyster Mushrooms (so good) and the Potato Situation (must-get for cheese lovers).. highly recommend to order these two! As for our mains, we tried both the Pork Collar and the 20 oz Ribeye, dry aged 28 days. Hard to choose which was better between the two, as they were both delicious, tender, juicy and seasoned well. We also tried out the two pastas on the menu, the Pasta Pomodoro and the Asparagus and Sausage Pasta. The Pasta Pomodoro was spicy and really good (most of our party preferred this), whereas the Asparagus and Sausage one was a tad salty, but still enjoyable. Both pastas were perfectly al dente. Portions were on the smaller side, but since we ordered a lot, we had some leftovers (specifically the pastas). Of course we had to save room for dessert. That night they were offering Basque Cheesecake and an Olive Oil Cake. Both were just okay, and did not really impress as much as the food we enjoyed earlier. The restaurant seemed to have only a small number of staff. The dishes came out pretty quickly at first, but when the restaurant started to fill up, waiting time for our next dishes became longer. Hopefully this improves over time. We will be back though! It's nice to have a place like Luka in Cerritos, reminds us more of restaurants in LA (with also a bit of the LA prices). Still thinking of those yummy grilled mushrooms! read more
Five-star fine dining in the heart of the city and no 20 mile drive to downtown LA? You had me at Semi pop up and utilizing an already cool spot. Came with family plus one baby stroller to celebrate a birthday. One look at the menu and we all decided to do our version of tasting menu: getting everything except a few dishes! My favorites tonight were : - the baked butternut squash ribbons with mascarpone cheese and agrodolce dressing, - the fire roasted pork collar - loved the char on the pork fat plus the tenderness!!! Oh my... reminded me of when we had freshly slaughtered pork grilled over an open fire as children. - whole branzino grilled fish - Potato situation with extra ounce of hybrid caviar and crème fraiche - think of crispy baked bits and so smooth potatoes under a blanket of cheese that's melted and then smothered in chives - sugar snaps with fresh pea shoots - baguette slices served warm with French salted butter and white anchovies We also got the squid ink pasta with uni, roasted oyster mushrooms, hamachi crudo, Caesar salad, grilled shrimp. All good food. For dessert they served a delicious sake based ice cream , a chocolate type of boudin and a smaller than usual slice of basque cheesecake ( the last piece in The kitchen was comped for us since it was not meant to be served - I guess the server saw our disappointment! ) I loved how dressed up the place was with candlelight all over , crystal glasses for the wines we got ( a glass of Beaujolais for me) , changed plate service at least twice because it's not polite to lick your plate clean in public (haha). Great table service from our waitress tonight plus thanks for patiently waiting for us to leave - we stayed past closing time. I sincerely hope the place stays open in town for the next few months at least! Nightlife from Friday till Sunday only for now. And no worries, the morning coffee service is still open as Bakers and Bariatas. read more
2 years ago
2 years ago
I heard about Luka from the infatuation blog and made plans for dinner here with a friend. We set reservations for dinner on a Friday and as soon as we arrived we were promptly seated. The restaurant was so vibey and intimate with candles, I loved it! Our server was so attentive throughout the night and has suggestions for us on what to order based on what we were thinking of. We ended up ordering the mushrooms, the potato situation and the pork collar. The mushrooms are a MUST order, they're so unique and definitely a different take on mushrooms from what I've had. The potato situation was deliciously cheesy and gooey, mwah chef's kiss. Lastly the pork collar was so tender and paired well with a perfect sauce. All the delicious food paired with a glass of wine helped make the night here a great experience. If you're looking for your next date night look no further than Luka! read more
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More info about Luka
11700 S St
Unit 105
Artesia, CA 90701
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(562) 865-6903
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Ask the Community - Luka
How much is corkage? Is there a limit?
How do I make a reservation if they open at 5:00 PM only Fridays-Sundays?
They take reservations on Resy! https://resy.com/cities/artesia-ca/venues/luka If you want to call,…
Would this place still be suitable for studying (similar to Bakers and Barista)?
I think maybe if you sit by the window but honestly I wouldn't suggest studying here, I think their intention is to turn the vibe around after 5
