San Jose native Tucker Ricchio was well on the way to a nursing career when she happened to catch an episode of “Chef’s Table” featuring San Francisco chef Dominique Crenn, the first female chef in the United States to earn three Michelin stars with her restaurant staff.
Instant pivot.
Although Ricchio said she had grown up in an Italian family with good cooks, she hadn’t ever pondered a culinary career. But after seeing that “bad ass” in action, she dropped her plans for graduate school and instead attended Le Cordon Bleu in Sacramento.
Soon after, she was cooking in Michelin-starred kitchens in San Francisco, including Petit Crenn, and then gaining national fame by winning the “Next Level Chef” title in the second season of the Fox series (while famously wowing the famously challenging Gordon Ramsay).
Her appearances also impressed two South Bay entrepreneurs who had long planned to get into the restaurant game. After much discussion and searching, Faisal Gowani and Zak Smith found a prime corner site in downtown Campbell that also appealed to Ricchio. The trio set about planning and renovating.
Their upscale restaurant, Lira, soft-opened Jan. 31 and held its grand opening March 15. Dinner is served five nights a week, with additional hours coming soon. (More on that below.)
Here is our First Look:
THE VIBE: Buzzy, dark and sophisticated at night, with the glow coming from teardrop chandeliers above and the long, lighted quartzite bar.
THE LOOK: The sleek, contemporary design decisions were made by the full partnership team, from the green shade of the chairs to the types of dinnerware and silverware, Gowani said. The dining room seats 40 at tables — making reservations for this hot spot a necessity — and nine at the bar, which is outfitted with comfy stools. The outdoor capacity is larger, 60, with seating for 24 in the front parklet and 36 at the tables on the side.
THE FOOD: “Expect to see the unexpected” on this seasonally evolving menu. chef Ricchio said.
In her signature entree, Seared Scallops & Brown Butter Hummus ($49) — the dish that Ramsay liked so much — she plays with texture, complementing the texturally appealing scallops with a rich, smooth hummus dotted with crispy chickpeas.
Other intriguing creations include the Jerk Spiced Grilled Lamb ($60), served with a corn puree and sheep’s brie, and a luxurious Red Wine-Braised Short Rib that sits atop black truffle polenta accented by a blue cheese foam ($65).
And although her nonna taught her how to make the traditional potato gnocchi, she opts for house-made ricotta for the Ricotta Gnocchi Carbonara ($30), tossed with guanciale, pecorino and black pepper.
The dessert menu is a real conversation piece. Listed in the middle of a tempting array is Dubai Cheesecake ($20), a riff on the Dubai chocolate bar of TikTok and Instagram fame. This decadent dessert adds the Dubai filling of pistachios and kataifi (shredded phyllo) to cheesecake that’s been enrobed in Valrhona chocolate — then gilds the lily with edible gold and adds a drizzle of rose syrup.
THE DRINKS: Many of the craft cocktails created by the bar team display Italian, herbal or wine country influences. The Sonoma Sour combines bourbon with a grape reduction, lemon, apple cider vinegar and rhubarb bitters. The Chef’s Espresso Martini adds hazelnut liqueur to coffee-infused rum and clarified espresso. Campari foam tops the Lira Negroni. And the Black Martini comes with gorgonzola-stuffed olives.
GOOD TO KNOW: Lira’s savory dishes are meant for sharing. But try to resist ordering small and large bites at the same time, or loading your plate buffet-style. These creations — with their rich sauces and bold ingredient pairings — are best savored one at a time. Plus you can better appreciate the lovely plating techniques that way.
DON’T MISS: How can you not order a dessert that’s gone viral because it’s named after a wealthy desert oasis? Try the Dubai Cheesecake.
WAIT FOR IT: Brunch is coming this month. First, Sunday morning and midday hours will be added. A couple of weeks later, look for Saturday brunch hours.
DETAILS: Until the restaurant’s hours are extended for brunch, Lira will continue serving dinner starting at 5 p.m. five nights a week (closed Sunday-Monday), until 9 p.m. Tuesday-Thursday and 10 p.m. Friday-Saturday. 368 E. Campbell Ave., Campbell; www.lirarestaurant.com
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