Two well-known Los Angeles chefs are partnering to open a new fine dining restaurant called Jaca, which will open in Beverly Grove at 8370 W 3rd St.
Chefs Daniel Patterson and Keith Corbin have a lot of experience behind them, previously opening Locol in Watts, Alta in West Adams, and working at some of the best establishments in the state, such as San Francisco’s Michelin-starred Coi. Now, the two are getting ready to open a brand new concept called Jaca in the former home of Son of a Gun, according to Eater Los Angeles. Jaca, named after a blooming jacaranda tree outside of Alta, is set to open sometime in 2025.
“Hi Family, we wanted to let you know that we will be taking the Son of a Gun space and opening a new fine-dining restaurant there,” Patterson says on his Instagram. “It will be a tasting menu restaurant, and Daniel will be the chef. We will both own it. We’re calling it jaca, short for jacaranda. When we first saw the space that became Alta in 2017, the jacaranda tree in the back was in full bloom, which gave the patio a magical feeling. Even though the building was empty and boarded up, we could tell that it could be a special place for a restaurant. We like the idea of a part of Alta growing into something new.”
While Patterson and Corbin co-own the restaurant, Patterson will lead the kitchen as its head chef, offering a pre-fixe menu that he describes as an “evolution” of his culinary style. Another exciting aspect of Jaca’s opening is that it adds to the vocational training program run by the non-profit Alta Community. This non-profit allows community members to receive on-the-job training to jumpstart a career in hospitality. With Jaca, the co-owners see this as an opportunity to add a new level to the training, starting with the basics at Locol, leading up to the mid-level training at Alta, and ending with executive training at Jaca.
“People like me don’t really get the opportunity to own or co-own a fine dining establishment,” says Corbin. “A lot of times, [people like me] don’t even get a chance to get in the kitchen. To be able to give that opportunity to folks like me, communities like mine, backgrounds like mine, [people of] my color — it’s dope.”
