Indulge the Lusso way, with elevated comfort food and a new selection of grower champagnes that debuted in a one-night-only collaboration with Premium Wine Exchange.
Let’s set the scene: a fizz rising to the surface of every glass, the hum of quiet chatter, and a decadent aroma wafting through Lusso Rockwell on the last day of July.
As guests wandered in, they were not greeted by the usual bread basket, but by a velvety Nomad Caviar bump paired with a crisp pour of grower champagne. The Jean Vesselle, Oeil de Perdrix Brut, NV was bright and clean, cutting just enough to let the caviar shine. It was the perfect prelude to the main act.
The Main Act
Delicious ikura-topped tater tots took nostalgic comfort food and dressed it up for a night out. Foie gras sliders melted into buttery richness; truffle honey mustard-glazed chicken lollipops struck a sweet-savory harmony; and lobster mac & cheese delivered indulgence with every bite. Even corn dogs, crowned with Nomad Caviar, made their debut. Together, they formed “The Bubbly Meal”– crafted by Lusso’s R&D and Technical Head Chef Valery Anthony.
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Each course was paired with one of four grower champagnes, selected in collaboration with Jaime Jalandoni, director and COO of Premium Wine Exchange, and Lusso’s in-house sommelier Ian Santos. Produced by vintners who cultivate their vineyards and craft their wines, these grower champagnes mark Lusso’s newest addition to its broadening wine list. This reinforces the concept’s vision as the country’s first and only Old World champagne bar, inspired by a love for all things bubbly, just as Chef Margarita Forés originally intended.
“At Lusso, we always want to show that luxe can be fun,” shared her son Amado Forés, who leads AF Hospitality and recently welcomed Lusso into the group’s fold. “This event is more than just a champagne tasting–it’s our way of unveiling a new menu that reimagines childhood favorites with Lusso’s touch of elegance–playful yet refined, comforting yet indulgent.”
The Closing Scene
Dessert had two stars. First, Lusso’s signature olive oil and Maldon sea salt gelato, offering a creamy finale of contrasting sweet-salty richness. This was followed by the iconic Margarita crinkles, which were reimagined into bite-sized delights by AF Hospitality’s pastry chef, Chico Orcine. One bite was enough to stir memories worth replaying.
The evening ended as it began: glasses raised, conversation flowing, and champagne catching the light. Guests left with slightly flushed cheeks, content hearts, and the promise of more sparkling moments ahead. This August, the Luxe Bites menu will roll out across all Lusso locations–a fitting toast to a legacy that continues to shimmer.
