Tina P.

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!

Sammy B.

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.

Jenny W.

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.

Rebecca C.

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.

Krista K.

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.

Bryan F.

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!

Kenny J.

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.

Francesca V.

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.

Marilan L.

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!

Angelica B.

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.

Natalie H.

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!

Tracy

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!!

Jasmine Z.

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.