—Chef Seth Beecher, LURE Raw Bar
Love is many things: a spark, a comfort, an invitation to adventure. In the kitchen—and in life for that matter—it’s all about spice.
Here at LURE, we’re not just opening our doors; we’re opening our hearts to Albuquerque. When I craft a menu, I lean on simplicity: bright, high-quality seafood from both coasts, paired with surprising touches that bring warmth to the high-desert dining scene . But simplicity doesn’t mean bland—it’s the spice that ignites every dish.
Spice goes far beyond heat. It’s a mindset. It’s the zing of citrus over freshly shucked oysters. It’s the delicate hum of sea-salt balancing roasted Hatch chiles. It’s the unexpected tropical whisper that transports you oceanside—even when you’re surrounded by our beautiful high desert landscape.
The idea is to surprise you. Maybe it’s a hint of spanish chorizo in a ceviche or a flirty dusting of smoky paprika on oysters from the Pacific. It’s that flash of flavor that catches you off guard—and makes you smile. That’s love on a plate.
And you, Albuquerque—you’ve shown us so much love in return. From day one, this community embraced us like family, supporting every raw bite and briny sip. For that, I’m deeply grateful.
So here’s to more spice: in our food, in our laughter, and in every shared moment at our tables. At LURE, we believe love makes everything better—and food seasoned with soul even more so.
With spice, balance, and gratitude,
Chef Seth Beecher
Fresh Ahi Tuna Tartare
An ode to balance and elegance, our tuna tartare begins with pristine, sashimi-grade ahi, delicately folded into a bright marinade of fresh yuzu juice and the finest toasted sesame oil. Slivers of perfectly ripe Bosc pear lend a gentle, honeyed sweetness, while meticulously cut chives bring a crisp, herbal lift. As the sesame mingles with the yuzu, its warm, nutty perfume drifts through the air—an irresistible prelude to the first bite. Served alongside just-fried wonton chips for irresistible crunch and a silken avocado crema for luxurious contrast, this dish is both restrained in its precision and indulgent in its pleasure.
