There's a reason that some restaurants last for a long time. Lucques opened in 1998 - that's 20 years ago, folks! The menu certainly feels fresh. The space is gorgeous and cozy, while still being open and inviting. Every staff member that we encountered made us feel that we were their number one priority without being overly pushy or at our table too often.
Danny and I came here during DineLA, and while I had it all chosen out before we got there, Danny threw me off my game when he decided that he wanted the lamb neck ragu. Oh well, next time I'll try the fish.
Honestly, everything was incredible and I can absolutely understand why this place is still in business after two decades. It really feels like a place that could have just opened as a new hot restaurant circa 2016.
Bread, butter, flaked salt, marinated olives and almonds? Fo free? Yes please!
hazelnut praline crunch bar
Danny and I came here during DineLA, and while I had it all chosen out before we got there, Danny threw me off my game when he decided that he wanted the lamb neck ragu. Oh well, next time I'll try the fish.
Honestly, everything was incredible and I can absolutely understand why this place is still in business after two decades. It really feels like a place that could have just opened as a new hot restaurant circa 2016.
Bread, butter, flaked salt, marinated olives and almonds? Fo free? Yes please!
Advance apologies for the horrible photos. The only bad part about fine dining for dinner is that it's usually dark and the candles are the only thing really giving you any light. In the case of Lucques: the candles are in near opaque holders, so my usual trick of holding one right next to the dish as I take the photo didn't help much here!
The was the persimmons with avocado, burrata, kumquats, mint and pistachio aillade (part of the DineLA menu)
Danny's lamb neck ragoût with ricotta gnocchi, swiss chard, tomato confit and feta salsa verde. This alone is a $38 menu item, so this with a starter and dessert for only $49?! Yeah, that makes Lucques the BEST DineLA value in town. I promise.
ricotta dumplings with wild mushrooms, cauliflower, pecorino and trufflebert farm hazelnuts
hazelnut praline crunch bar
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