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Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5pm - 10pm

Lucien Restaurant

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La Jolla, CA
Lucien Restaurant

Chef Elijah Arizmendi’s fine dining restaurant - now open!

05/22/2026

Warm days and cool Pacific nights create the ideal conditions for strawberries to reach their fullest sweetness. And we’re lucky to have the very best grown so close to home at

In this dish, we grill Chino Farms strawberries over almond wood to deepen their natural sugars, then add wasabi and shiso to create movement on the palate: soft fruit sharpened by herbs, spice, and smoke.

05/07/2026

White asparagus from the Loire Valley is a true mark of the season. Grown entirely beneath the soil, it never develops chlorophyll, resulting in a sweetness and creaminess unlike its green counterpart.

In many European kitchens, being entrusted to work with such a prized ingredient is a sign of respect. At LUCIEN, that same respect guides our approach. We believe restraint and precision allow this revered ingredient to speak fully for itself.

Here, we serve white asparagus three ways: poached to showcase the ingredient as fully and purely as possible, puréed with a touch of almond butter to highlight its nutty sweetness, and as an ice cream to bring forward its natural creaminess.

04/28/2026

We’re teaming up with Seminalia for a special 8-course collaboration dinner on May 16.

Each course will spotlight a rare or foraged ingredient sourced by Seminalia—many gathered in volumes so small they rarely reach restaurant kitchens, and even more rarely appear together on a single menu.

In celebration of Spring, the menu may feature ramps, morels, porcini, white asparagus, pinyon sap and young pine cones, lilacs, and more.

Seminalia founders Vince and Camille will be in attendance, offering insight into each ingredient’s origin, rarity, and fleeting season.

Just a few seats remain on OpenTable.

04/13/2026

We love our yellowtail from ! Shane catches it just off the La Jolla coast using hook and line, then applies shinkei-jime—a traditional Japanese method of humanely processing the fish to enhance its texture and flavor. It’s a level of care that’s incredibly special, and we love that it’s all done so close to home.

Here, we prepared this beautiful fish with beets and passionfruit, a fleeting combination that marks a special week in winter. More recently, we’ve been serving it with morita chilies pomelo from Schaner Farms.

03/19/2026

APRIL 8 — ONE NIGHT ONLY.

Our April wine dinner is a collaboration with Pride Mountain Vineyards (), a storied estate perched high in the Mayacamas Mountains straddling the Napa and Sonoma county line. For one night only, Chef Elijah will present a four-course tasting menu paired with a curated lineup of Pride wines: N25 caviar, San Diego uni, and Iberico guanciale with a Pride Mountain Voigner, Provence white asparagus and California Dungeness crab with a Pride Chardonnay, Hollander Farm squab pithivier with two expressions of Pride’s mountain-grown reds: a Cabernet Franc and Cabernet Sauvignon, and chocolate and Mostra Ghost Bear Espresso with a Pride Mountain Merlot. This exclusive experience is priced at $375 per guest, fully inclusive of food, wine pairings, service charge, and taxes.

Reservations available on OpenTable!

01/14/2026

Whole rabbit terrine, red kuri squash, and hoshigaki. Sun-dried sweetness… paired with a pour honeyed, deep, and endlessly complex.

01/07/2026

Food is back at the bar!

Explore contrast and balance with our cheese plate: different milks, textures, and stages of aging to bring out different flavors, served with seasonal accompaniments.

Featuring selections like Ossau-Iraty, Comté (18-month), Brillat-Savarin, Bleu d’Auvergne, Chabichou, and Époisses.

Three cheeses for a taste, five for the full journey.
Plus rotating bites from our tasting menu.

No reservations needed at the bar. Come by anytime.

12/29/2025

Our bright and airy courtyard gives way to our main dining room—earthy, intimate, and softly lit. Cozy booths inspired by La Jolla’s sea caves, with a kitchen at the center. Welcome to our home.

12/12/2025

A dessert rooted in the flavors of California: Bartlett pears from Heritage Family Farms in San Diego, poached in red wine and warm spices and served with pear confiture; Koshihikari riz au lait made from rice grown in the Sacramento valley; and sake-kasu ice cream using lees from Los Angeles–based Sawtelle Brewery; finished with a delicate rice tuile. Every component sourced close to home, shaped by the people who grow and craft the ingredients we love.

12/02/2025

Off the menu but still on our minds. Tilefish with a mosaic of tomato expressions: fresh tomatoes, tomato concassé, tomato sabayon, tomato petal demi-sec, and a tomato broth cappuccino! A celebration of an ingredient that defined the summer season.

11/27/2025

From our hearth to yours, thank you. We’re especially grateful this year for the guests who’ve made this space feel alive in our first few months. Wishing you all a warm, restful, and delicious Thanksgiving.

11/24/2025

Perched above Girard Avenue with ocean views, our private dining terrace offers an intimate, fully enclosed space for up to 20 guests. Enjoy our seasonal tasting menu or collaborate with our team to create a custom multi-course experience to fit your needs. Whether it’s a birthday, a shower, or a cozy holiday dinner, we’d love to make your most meaningful moments magical.

11/22/2025

In the mood for a drink? We know a place.

11/19/2025

We’re seeing some of the very best uni and mushrooms of the year right now, but in this dish, the Japanese sweet potato quietly steals the show. A silky sweet potato mousse topped with uni ice cream, mushroom gelée, nori and crisp sweet potato chips. Finished with a few drops of shiro shoyu. Contrasting temperatures, textures, and flavors at play.

11/14/2025

Scenes from our last wine dinner. Our next one is nearly here — Tuesday, November 18 — and a few seats remain. Join us for another intimate night of food, wine, and stories at the table.

10/30/2025

As we bid farewell to plum and pluot season, a quick look back at this yummy palate cleanser. We discovered the September Yummy plum varietal from heritage_family_farms and instantly knew we had to incorporate it into our menu. We macerate the fruit with an earl grey aperitif and umeshu, gather the juice into a cocktail, and finish with shiso foam and powder. The result is a refreshing echo to an egg-white shake — a delicate bridge between savory and sweet.

Address

7863 Girard Avenue, Ste 308
La Jolla, CA
92037

Opening Hours

Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5pm - 10pm

Website

http://www.luciensd.com/

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