Lucques - West Hollywood

We had a wonderful time last Friday. her outside space must be designed for such a beautiful early autumn afternoon and after 2pm we had the luxury to have all the space for ourselves. our hostess was a very pleasant and attentive lady and overall the service was impeccable. detail says everything: the suppe was divided for two of us before it was served. more tribut should be paid to eat. this place is characterized by baking as I will describe the amazing texture of brot and baked! the soft crawling blt really impressed me. they can easily cut through this huge thing before them with a knife. the two discs of the laaf were so crispy and light and soft until I would like to introduce them as pieces of crispy cloud. and the soft crab, tinted with the smokey taste of the speck, was even very delicious. at the same time we enjoyed the sweet maiss soup (which had an interesting complex taste), the Ricotta dumplings and the stone fruit palette. Finally we agreed with our hostess: everything in the menu is good

In the city, only one night, I took a chance and went about five o'clock to lucques as they opened, in the hope, a quick dinner without reservation. the restaurant was closed with two gastrics for a private tasting dinner, but the personal invited me warmly to stay and found me at a quiet table. the price tag for the prixe fix meal was $150 and worth every penny. only over $200 including a drink and the tip, I absolutely enjoyed every mouthful, prepared by chef suzanne goins and the two gastronomic cooks. of wood fired pizza to grilled vegetables, sea fish, the meal was amazing. the melone panna cotta for dessert was the perfect end of a really excellent meal. the restaurant is beautiful, the personal professional and courteous. Simply note that the parking service is only cash, or they must return with a credit card in the inside and outside. next time in the city I would definitely return to lucques.

Scottish night what fun! of course this is a fav restaurant for many people with means. this was a special tasty bite for us and it was a tasty bite. it was a Sunday evening and a prix fixed menu with a Scottish thema. we were greeted by a friendly waiter, there was a bagpipe player, a lively group that celebrated a birthday in the bar, and a simple yet elegant dining room. we decided to put our dinner in the hands of the cook. we ate things that we usually do not choose and enjoyed every minute of it. from fish soup to haggis (a modified version from the traditional recipe) we loved every bite and each dish went clean again. the weepings were beautiful and unique (I don't know anything about crying except what I like and not. the sommelier was knowledgeable and friendly, shared tidbits that were interesting and funny, despite my lack of viticultural expertise. all in all it was a great night. it was a splurge, mostly financed as a gift of my parents, but an experience that is considered attractive. I recommend it very much!

A LA classic! lucques is a cornerstone of the la food scene. they simply do not find perfectly balanced teller of fresh seasonal dressed than at lucques. everything here is perfect from the freshly baked sourdough with cultivated butter and flare de sel, which they serve when they are dessert on the French inspired pastries like the cherry and chocolate marjolaine and sit in between. I could go on, but you really have to try, I guarantee you won't regret it.

I visited Lucques during the most recent round of dineLA. It's considered a must-try classic Angeleno institution, famous for Sunday suppers, owned by a James Beard Outstanding Chef winner and renowned cookbook author. Lucques is categorized as California-Mediterranean. I would describe it as Californian-cuisine focused with a pan-Mediterranean flair (French flavor leaning). Our meal began with toasted almonds and giant oblong green olives, served along with sourdough bread, butter, and French sea salt. The highlights were the crunchy almonds and the crusty sourdough. We ate all off the bread, which doesn't happen very often. Moving on, I shared a Barbara's Greens salad with my girlfriend. The waitress allowed a split order for this dish. The salad was simple, direct, fresh, and seemed to emphasize the use of seasonal local ingredients. The elements were leafy, crunchy, and creamy in texture. I thought that the beet puree was brilliant and blended well with the nutty pistachios and pomegranate seeds. It would have also paired well with goat cheese. Although the thin crostini topped with tangy labneh didn't quite fit in with the salad flavor-wise, this pair tasted good on its own. For the main course, I had the Portuguese-inspired stuffed chicken and I ate a few bites of the pan roasted lingcod. The Portuguese chicken was obviously the more entertaining dish, consisting of a Portuguese cured pork sausage stuffing enclosed in a small bone-in chicken with skin attached. The chicken was accompanied with sweet raisins and a tomato rice that's somewhat soupy. One thing that bothered me the chicken was glazed with a thick sauce that's as sweet as yams. I personally prefer a spicy and smoky BBQ flavor profile more for the chicken to pair with the savory stuffing. But otherwise, this dish especially the sausages was scrumptious. Meanwhile, the lingcod was the more sophisticated dish. In my head, I imagined a heavy casserole of white fish baked together with a lot of cheese and potato gratin. Lucques had something else in mind, pan roasting the buttery fish and then layering it with tomatoes and perfectly cooked salt cod-potato gratin that had a silky, evenly distributed texture, all situated in olive oil and a very light tomato confit. It tasted like a creative homecooked dish. For dessert, I went with the apple galette that the waitress highly recommended, but ended up liking the meyer lemon semifreddo more. The fragrance of the meyer lemon stood out. It was bright but not overwhelming. The dessert had the brittle nuts and flaky crust necessary to match the sweet/acidic flavor profile. For the apple tart à la mode, I enjoyed the crust and the accompanying nuts the most. The Armagnac prunes were somewhat syrupy sweet and rich, apparently Armagnac is a French brandy. I thought that Lucques did a solid job putting together Californian comfort dishes using seasonal ingredients. But food is not the primary aspect that motivates me to return to Lucques, it's the excellent service, personal touch, and comfortable warm ambiance that made an impression on me. I came to celebrate a birthday and everything was executed smoothly. I'd like to revisit Lucques for their Sunday Supper in the future.