Lucille’s Smokehouse Bar-B-Que
Nov 30, 2010 05:47AM
● By Style
Photo by Dante Fontana
As a former vegetarian, the thought of going to a restaurant with the word “Bar-B-Que” in its name didn’t exactly have me jumping for joy, but my carnivorous father eased all nerves – ensuring I wouldn’t leave Lucille’s disappointed.
The Dixieland jazz, Southern-style architecture and bright neon sign warmly welcomed us in; and in true futuristic fashion, I was sent a text message when our table opened up. Innovative indeed!
Depending on your party size and mood, Lucille’s offers copious seating options: an enclosed wraparound porch, lively bar area or the main dining room, where we were seated at one of the flashy red-leather booths. Our server swiftly brought over waters, served ice-cold in mason jars, and a basket of fresh-out-of-the-oven, homemade biscuits with apple butter – something I later learned the eatery is notorious for. Warning: It’s impossible to stop after one, and although refills are gladly given, don’t fill up before your meal comes!
Our order was made easy after reading about “The 3 Course BBQ Feast For 2:” a cup of soup, house salad or half order of any signature appetizer; a half chicken, four baby back ribs and four Saint Louis ribs; choice of hot link, pulled pork, rib tip, brisket or tri-tip; two signature sides; and choice of dessert – the ultimate sampler platter for the inquisitive palate!
As each course arrived, my grin widened. Who doesn’t become dazzled with delight from hearty portions and mouth-watering fare? Favorite dishes of the evening included the tender, perfectly smoked tri-tip, fall-off-the-bone Saint Louis ribs, and the naughty – but oh so nice – rich and creamy macaroni and cheese. Even our dessert, Chris’ Bread Pudding made with sourdough bread, peaches, Southern pecans, sweet custard and warm bourbon sauce, received rave reviews.
If Lucille was still alive today, and I was granted one wish, I’d wish to spend an entire day learning the secrets and techniques of her sauces, rubs and scrumptious sides. That’s how downright delicious her food truly is. Weeks later, and I’m still daydreaming about my return...and my warm, flaky biscuit smothered with apple butter!
Do you know that our editorial is not paid for, nor can it be purchased? In fact, our Introducing and Dine reviews are not paid advertisements. If you’d like your business profiled, please email Wendy Sipple at email@example.com. Once we determine when your business will be featured, we will contact you to schedule a time to come out and take a photograph. Thank you!