In Downtown Ocotillo, longtime restaurateur and developer Spike Lawrence is steering two beloved restaurant spaces into fresh new concepts, guided by evolving customer tastes, culinary trends, and a strong sense of community connection.
What was once Sea & Smoke has reopened as Lucca Coastal Kitchen (LuccaChandler.com), while nearby favorite Rock Lobster has been reimagined as Bonsai (BonsaiChandler.com)—both conveniently located at 2475 W. Queen Creek Road in Chandler.
From Sea & Smoke to Lucca Coastal Kitchen
Inspired by the Tuscan region of Italy, interior design companies Palm and Mountain Design and Staging and Whyte House Design worked in tandem to reimagine the former Sea & Smoke space. Lucca Coastal Kitchen’s dramatic transformation showcases a refined Italian aesthetic, featuring elevated finishes, warm tones, and thoughtful design elements meant to transport diners to the heart of Italy.
The adjacent lounge—formerly known as The Living Room—is also being reimagined, with plans for a new circular bar, live music, and a more social, lounge-driven atmosphere.
Accompanying the new name and look, the new menu blends Italian classics with succulent seafood, paying homage to Sea & Smoke’s legacy.
“You’ll still see the sea bass, halibut, oysters, and clams,” Lawrence says. “But you’ll also see the bolognese, chicken parmesan, eggplant parmesan, and meatballs.”
Everything at Lucca is cooked over a wood-fired mesquite grill, and all pasta is made fresh on-site using locally sourced flour.
Both Lucca Coastal Kitchen and the lounge operate together, offering brunch, lunch, dinner, and late-night dining under the Lucca name.
Rock Lobster Becomes Bonsai
Just steps away, Rock Lobster has been fully reinvented as Bonsai, a Japanese-inspired restaurant centered on quality, freshness, and craftsmanship—both on the plate and throughout the space.
At the heart of the concept is a commitment to clean ingredients. Bonsai sources wild-caught fish that is transported from the coast and delivered fresh to Phoenix Sky Harbor before reaching the restaurant, ensuring sushi that prioritizes freshness and quality.
While Bonsai retains some of Rock Lobster’s most popular rolls, the menu has been refined and expanded to include new sushi rolls and Asian-inspired entrées designed to elevate the dining experience. One standout addition is an interactive hot rock Wagyu dish, where guests cook thinly sliced beef tableside and dip it into specialty sauces, transforming dinner into an exciting and unique experience.
Visually, Bonsai represents a complete departure from its former identity. Redesigned by Palm and Mountain Design and Staging, the space features warm green and brown tones and is anchored by a striking bonsai tree at the center of the dining room—serving as both a focal point and a symbol of the restaurant’s philosophy.
“When you think of a bonsai tree, you think of the craftsmanship that goes into it,” Lawrence says. “That’s how we approach our food creation.”
Today, Bonsai aims to be a social, community-driven dining destination—a place where guests can gather, share plates, and experience sushi made with care.
A Locally Created Dining Hub
Despite the extensive redesigns, Lawrence emphasized that Lucca Coastal Kitchen and Bonsai are part of the shared vision of Downtown Ocotillo that champions locally owned businesses, which strive to bring the community together through food and shared experiences.
“You show up and see neighbors, meet new neighbors,” he says.
That sense of community—combined with quality, creativity, and hospitality—is exactly what Lawrence hopes guests take away from every visit.
“We want them to feel the local spirit on every visit and feel excited about coming back again soon.”
“When you think of a bonsai tree, you think of the craftsmanship that goes into it. That’s how we approach our food creation.”