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The simple things -- a long bowl of sliced bananas and heavy cream dusted with brown sugar, eggs Benny done Creole-style, a Cajun breakfast of red-bean-and-ham hash -- prove that Lucile's knows how to do comfort food right. For more than 25 years, the kitchen has made everything from its own hot sauce to apple butter, pepper-spiked sausage gravy, Creole seasoning (which the house also sells) and a proprietary blend of house coffee; the biscuits alone are reason to beatify the chef. In all, Lucile's serves up the best New Orleans breakfasts this side of the bayou.
There are now branches of Lucile's in Fort Collins, Longmont and Denver, but the only true Lucile's is the one situated in a charming Victorian house on a side street just off the Pearl Street Mall, a spot this restaurant has occupied for almost thirty years. Lucile's served good coffee long before everyone started talking shade-grown, organic, single origin or fair trade, along with big, sloppy, delicious breakfast plates of eggs, cheese, potatoes, spinach and/or salmon, and lunch offerings... More »
In New Orleans, people might say that eggs Sardou is just as traditional as any white-bread, ham-and-holly eggs Benedict. But here in Denver, this Gulf prawn-and-spinach version is an exotic, rule-breaking freak Benny -- and the best thing on Lucile's menu full of very good things. As such, it stands as incontrovertible proof that any classic recipe ever touched by a Cajun or Creole chef is only made better by their restrained fussing and murderous application of heavy cream, butter,... More »
The Cajun/Creole fad ebbs and flows faster than the tides. Up in Boulder, however, one place has not only held on, but it's flourished over three decades of service: Lucile's. This New Orleans-style breakfast joint has been serving huge plates of biscuits and gravy, sugar-dusted beignets, thick-cut bacon, fat sausages and the best egg plates this side of the French Quarter to generations of devotees. Though Lucile's has been so successful that it's expanded down into Denver and beyond, the... More »
Thank God for Fletcher Richards, who, in his wisdom, decided that what the world really needed was another outlet of Lucile's, his insanely popular Boulder breakfast joint. And thank God twice that he decided to open it in Denver. The space he picked is perfect, with lots of floor space, an upstairs lounge, a next-door waiting area and a second-floor balcony that makes the place look like it was lifted right out of the Big Easy and dropped down on Logan Street. The food is all... More »
In New Orleans, people might say that eggs Sardou is just as traditional as any white-bread, ham-and-holly eggs Benedict. But here in Denver, this Gulf prawn-and-spinach version is an exotic, rule-breaking freak Benny — and the best thing on Lucile's menu full of very good things. As such, it stands as incontrovertible proof that any classic recipe ever touched by a Cajun or Creole chef is only made better by their restrained fussing and murderous application of heavy cream, butter, eggs, butter and butter to everything. The eggs Sardou at Lucile's are so good that we've occasionally been tempted to order two plates and eat both at a single sitting. The only thing holding us back? The sure knowledge that we'd die from the pure excess — though God knows, we'd go out smiling.
Here's what I like best about Lucile's, the insanely popular, quarter-century-old Creole restaurant: It's in a house. Just a plain, not very large two-story house with an enclosed porch. The place is comfy, tattered, worn smooth by thousands of... More »
Lucile's Creole Cafe brought just-squeezed orange juice, quality coffee and good, fresh food to Boulder back in the days when decent restaurants were few and far between. It continued to supply the same delicious and generally homey dishes... More »
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