Among those tapped into the ever-evolving dining landscape of downtown Campbell, speculation swirled for months over what would take over the old Flights location. The buzz grew louder still when restaurateurs Faisal Gowani and Zak Smith would open up a restaurant there with rising Bay Area culinary star Tucker Ricchio.
Given Ricchio’s growing reputation following her success on Next Level Chef with Gordon Ramsay, anticipation was high. Now, after much waiting, Lira has officially opened, and it delivers on both style and substance.
Though not a particularly large restaurant, Lira feels spacious and well-balanced. From the moment one walks in, the staff is attentive and welcoming, whether at the host stand, on the floor or behind the bar.
Since I was dining alone, I grabbed a seat at the bar. Blown glass light fixtures cast a soft glow, while the earthy walls featured hanging plants, stone brickwork, wood paneling, and black and gold details. The back bar, neatly stocked with an extensive collection of bottles, seems almost a nod to Gowani’s former business, Southgate Liquors, but the real showpiece is the sleek and striking backlit marble bartop spanning the width of the restaurant—a well-executed focal point.
My bartender introduced himself and offered several water options to start—a small touch that set the tone for Lira’s level of hospitality.
Before diving into the food, I started with the “American Smoke,” which arrived in a round glass sealed with a rubber cork to trap in the smoke. There were two small holes: one to let the smoke escape, the other for a glass straw. The contrast between the smoky scent and the drink itself—the warmth of whiskey, the brightness of lemon, and just the right amount of ginger spice—made for a well-crafted introduction to the meal ahead.
For my first dish, I went with the hamachi crudo, which was almost too pretty to eat—fish slices in a circle, surrounded by delicate layers of radish and sitting on a bed of creamy Thai white curry, with dots of chili oil, tobiko and tiny edible flower petals adding a pop of color.
The hamachi itself was buttery and fresh. The curry was subtle but flavorful, and every bite had a great balance of creaminess, spice, and crunch. I’d absolutely order this again.
Coconut rice complemented the crudo—light, fluffy, not too sweet, and just sticky enough to hold its shape. Toasted coconut flakes added crunch and nuttiness.
After the first course, I tried their take on a milk punch, the “Udder Confusion.” Despite the clarified milk process, it wasn’t creamy or thick at all. Instead, the drink was thin, smooth and filtered, leaving behind a light-bodied yet complex cocktail. It paired well with the food, though I’d argue a well-made cocktail can pair with just about anything.
Next, it was time for soy-glazed pork belly—and right away, the presentation had my attention. Three thick, seared cuts of pork belly sat in a glossy glaze packed with umami. On top were bright orange Fresno chile spheres: tiny, creamy orbs that, once cut into, spilled their sauce over the pork.
When it came time for dessert, I asked Gowani for his recommendation. Without hesitation, he suggested the Dubai cheesecake, telling me that since it was my first visit, I should make sure to get every element in my first bite—because, as he put it, “it’ll dance.” He wasn’t kidding.
Dubai cheesecake has had its viral moments on TikTok, but I’ve never seen one quite like this. The cheesecake arrived on a stone plate with a spread of chocolate ganache, a delicate dollop of cream, and a hardened chocolate-and-gold shell. At its base, a layer of kunafa and crushed pistachios added texture, creating a visually stunning take on the dessert.
As I took that first bite, each flavor and texture each had its moment in the spotlight—distinct yet seamlessly coming together. The rich chocolate, airy cream, delicate crunch and subtle nuttiness were balanced by just the right touch of sweetness and salt. This, along with the chef’s espresso cocktail, made for an excellent closer to the night.
With all the anticipation leading up to its opening, Lira had a lot to live up to. And after experiencing it firsthand, I can say that it’s not just hype. The attention to detail, service, flavors, and atmosphere make Lira a fresh and welcome addition to downtown Campbell’s dining scene.
Lira, 368 E Campbell Ave, Suite 100, Campbell. 408.628.4090. Open Tue–Sat 5–10:30pm. lirarestaurant.com
