WALNUT CREEK, CALIFORNIA – Within shouting distance from 1602 Bonanza Street in Walnut Creek, where Lita can be found, there are more high-quality restaurants than in Concord, where I reside.
This gourmet ghetto includes Massimo’s, Montecatini, Limon, and Elia, among others. Lita stands out as being as creative and excellent as any of their competition in the neighborhood.
Long-time local restaurateurs Mike & Rolla Ghaben, who have brought the East Bay such notable establishments as Hubcaps, Broderick, and Batch & Brew in Lafayette, are the owners of Lita. They are also part of the group replacing the iconic Walnut Creek Yacht Club later this year.
Lita is completely unique. Its menu is of Caribbean origin, featuring the cuisine of Jamaica and Trinidad. Chef Sean Streete brings his experience working in the Miami area. He further learned the trade in the kitchens of famous chefs Thomas Keller and Iron Chef Morimoto.
Every dish created is a work of art. Edible orchids can be found decorating many drinks and food items on the menu. When I visited their kitchen, Streete personally inspected every entree prior to being served.
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The chef was kind enough to allow us to sample 13 different made-from-scratch sauces. They adorn a bill of fare from Lobster Corn Dogs to Chicken with Curry Aioli.
There are also various house-made mayonnaise blends that accompany several of the dishes. This must keep sous chefs busy each day.
Maintaining consistent quality at such a busy, complex restaurant is no easy task. Overseeing this job is General Manager Bryan Schnaidt. A graduate of S.F. State, he worked his way through different positions at Kimpton Hotels. His career progressed to Michelin-level San Francisco restaurants including Aziza, Mourad, and Jardiniere.
Schnaidt puts in some 55-60 hours a week to keep Lita running in high gear. He is responsible for every part of this process–from hiring personnel, purchasing food, running the kitchen and bar, to the everyday operation that includes a staff of over 24 employees. Indicative of his management style, kitchen workers and servers, despite a hectic schedule, were attentive and professional during my visit.
Schnaidt’s and Streete’s attention to detail appears evident to Lita’s patrons. The festive Caribbean atmosphere makes it an ideal destination for those seeking a special date night place to dine.
Our visit began by ordering a couple of their Miami Beach cocktails.
The Mango Margarita and a tropical rum-inspired El Tigre were classic boat drinks.
What could go better with this than their Ceviche and Salt Cod Fritters?
We tried the Pork Belly Bao, with the meat encased in what amounted to a Chinese hot bun–tasting taco shell with greens and jerk marinade. It is an excellent appetizer for two.
Their house-made chips dipped in a charred pineapple–infused guacamole are also a must.
The portions at Lita are quite large, so individual plates can be easily shared by the entire table. We did this with the curried goat, which was arguably my favorite dish. It had a rich flavor that was not gamey or tasted like mutton. There were a few small bones to untangle in this exotic entree, but no big deal.
Continuing on the wild side, my wife and I enjoyed the oxtails. They were tender after being slow-cooked for over 16 hours. Encased in a rich brown Trinidad-inspired gravy, it was served with grilled plantains and rice. A perfect savory and sweet balance came through.
For the less adventurous, there is jerk chicken, tacos, skirt steak, octopus salad, black pepper shrimp, etc.
We wanted to try the Rundown shellfish stew with mussels, clams, and barramundi (wild perch), finished in a coconut sauce. This will have to wait for a future visit to Lita.
Room needed to be left for dessert. This was a good decision, as Chef Streete prepared house-made treats that finished our gourmet adventure to the Caribbean.
We shared torched meringue balls served with key lime curd, a honey-graham crumble, and finished with coconut gelato–so dreamy! Also sampled was a delicious Pineapple Upside-Down Cake encased in a rum–raisin sauce.
This completed one of the best meals I have enjoyed in recent memory.
In addition to a diverse menu, they offer a full bar and an excellent wine list. The restaurant is open for lunch and dinner 7 days a week.
A good way to first sample Lita is to enjoy their happy hour from 2:30 to 5:00, Monday through Friday. Reservations are recommended, especially on weekends, by contacting OpenTable.
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