Luca Restaurant Unveils At Downtown San Diego's New The Guild Hotel

June 8, 2019

Luca restaurant unveiled last night inside the brand new The Guild Hotel in downtown San Diego, offering a contemporary Cal-Med menu from Executive Chef Justin Vaiciunas.

Officially grand opening later this month, The Guild Hotel is an upscale hotel installed in the iconic YMCA building in the center of downtown San Diego. The 168-room resort has preserved much of the building’s historic facade that is adorned with modern art, as well as reimagined the former gymnasium into a decadent ballroom with an adjacent garden area for events. Part of Marriott-owned Starwood Hotels new line of luxury accommodations - Tribute Portfolio - The Guild is independently operated by Oram Properties, a local hospitality investment and management company. Managing the property will be Azul Hospitality (The Nolen), a San Diego-based management firm that oversees various resorts and restaurants around the country. Former Vice President of U.S. Operations for Gordon Ramsay Restaurants, Steven Adyani, has been appointed to be general manager of the hotel.


Opened for the first time last night, the Guild Hotel's onsite restaurant Luca is a Mediterranean-influenced, al fresco eatery serving breakfast, lunch and dinner to hotel guests and locals alike. Designed by concept studio Sormeh Rienne, Luca features a Riviera-style setting with pink, black and white accents complimented by marble-top tables. The restaurant offers an expansive outdoor courtyard dining room adjacent to the hotel’s central lobby, which is home to The Guild Bar and the Intelligentsia Coffee Bar. Guests can also enjoy the greenery-filled outdoor courtyard, Grace Garden, where an assortment of dining tables and lounge seating will welcome guests from early morning until late evening.

Puffy Tacos
Luca’s menu will include  breakfast offerings including ​Deviled Eggs with Tobiko caviar truffle oil and a unique spin on ​Avocado Toast​, featuring poached eggs, pickled cherries, black garlic dust and quinoa popcorn. The mid-day menu will feature a mix of "build and go" salads, sandwiches and grain bowl options alongside a more composed, entrĂ©e-driven list. A highlight is the Puffy Tacos filled with striped bass, Baja slaw and pepper roulie. Dinner offerings will be composed of a diverse small plate menu mixed with a handful of carefully crafted main course options. The Sangria Drunk Octopus gets its tender, meaty finish from a wine-infused braise and is accompanied by quijote chorizo, curry aioli, eggplant and spiced vinaigrette​. Refined ​is the Frenched chicken large plate served with quinoa risotto, charred cauliflower, spinach and tomato relish. Desserts include an earthy ​Carrot Cake with mixed nut brittle, tahini cream and candied filo.

Luca will offer breakfast daily from 7-11am, lunch during weekdays from 11am-3pm, dinner daily from 5-10pm and brunch during the weekends from 11am-3pm. The Guild Hotel is located at 500 West Broadway in downtown San Diego. For more information, visit ​theguildhotel.com​ and check out the menus below.