This chicken-frying establishment was named after the chef/owner's great-grandmother, Lucille, the first African American businesswoman in Texas. Chef Chris Williams serves Southern-style dishes with European twists, to make his food both familiar and unique. Freshness is key, and they prove it with a backyard garden that supplies much of their produce. When it comes to the fried chicken, or "yard bird" as they call it, freshness is not spared. Organic and slow fried to perfection, the yard bird is served with garden-grown, smoked collared greens, mac & cheese, and a bourbon pickle... 'cause everything is better with a pickle. Throw in some hot rolls and some blue crab beignets and you have yourself quite a meal.
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