ABOUT US

“Thank you for joining us and please let us know what we can do to make your experience more enjoyable.”

 

Lucille’s is a tribute to a legacy of culinary excellence started almost a century ago. In 2011, brothers Ben and Chris Williams found this old house nestled in the heart of Houston’s Museum District. The pair thought it was the perfect site to pick up and continue the culinary tradition began by their Great-Grandmother Lucille B. Smith. Today they continue to pay homage to her by replicating some of her most famous recipes while embellishing others to create innovative takes on southern food classics. Lucille’s is truly a historical dining experience!

ACCOLADES

OUR TEAM

Chef Chris Williams

Chef / Owner

++++++++++++++++++++

 

Chris Williams was always destined to be a chef; he simply didn’t know it yet. Drawn to study food from a young age, he attended Le Cordon Blue in Austin, Texas and soon began traveling around the world working in eateries in Lithuania, England, the U.S. and all points in between. His insatiable hunger to learn everything about world cuisine unexpectedly led him back to his own family tree. Chef Williams’ named his restaurant after his great-grandmother, Lucille Bishop Smith, who was an educator, culinary innovator and successful entrepreneur. In August 2012, Lucille’s opened in a 1923 Mission-style home on a quiet, tree-lined street in the Museum District. While Chef Williams’ inventive and distinctively southern culinary style means diners will always be delighted by unexpected pairings, often inspired by his travels, Lucille’s legendary chili biscuits will always be on the menu.

 

In May 2015, Chef Williams, who is classically trained in Southern, French, Mediterranean, West Indian and East African cuisine, was named the lone culinary cultural ambassador for the USA during a 25-day tour of The Balkans - Slovenia, Croatia, Albania and Serbia. The tour featured food lectures, hospitality conferences, and of course, cooking demos led by Chef Williams. The Zagreb's Contemporary Arts Museum even recreated Lucille's for its three-day Route 66 festival. Chef Williams is also a member of the Southern Food Ways Alliance, an organization that documents, studies, and explores the diverse food cultures of the changing American South.

Chef Khang Hoang

Chef De Cuisine

++++++++++++++++++++

 

 

Chef Khang Hoang began his culinary career at just 19 years old working behind the sushi bar at Tenshi, a small neighborhood spot in Houston. He discovered a lifelong passion as he prepared food and watched people enjoy his creations. With his sights set on a food centric career, Chef Hoang enrolled in the culinary program at the Art Institute of Houston. After graduating, he worked under Chef Gatsby at Bedford where he first met Chef Chris Williams, developing what would later prove an important friendship and mutual admiration for each other’s cooking styles. Chef Hoang later joined the team at popular Houston sushi spot, Kata Robata, working as a sushi chef on a team led by Chef Hori. He then moved to New York City serving as line cook at the city’s much-loved Momofuku Noodle Bar founded by famed Chef David Chang. Chef Hoang returned to Houston in 2012 to work alongside Chef Williams as he opened the doors to his inaugural eatery, Lucille’s, where the duo has been delighting diners with their inventive spin on Southern food classics ever since.

Hours

Tuesday - Friday

11 am - 10

+++++++++++++++++++++++++++

Saturday

Brunch 10am - 3 pm Dinner 4pm - 10pm

+++++++++++++++++++++++++++

Sunday

10 am - 3 pm

Location

5512 La Branch St

Houston, Texas 77004

 

Parking

Free parking available

Across the Street at The

Hospital

ABOUT US

“Thank you for joining us and please let us know what we can do to make your experience more enjoyable.”

 

Lucille’s is a tribute to a legacy of culinary excellence started almost a century ago. In 2011, brothers Ben and Chris Williams found this old house nestled in the heart of Houston’s Museum District. The pair thought it was the perfect site to pick up and continue the culinary tradition began by their Great-Grandmother Lucille B. Smith. Today they continue to pay homage to her by replicating some of her most famous recipes while embellishing others to create innovative takes on southern food classics. Lucille’s is truly a historical dining experience!

ACCOLADES

OUR TEAM

Chef Chris Williams

Chef / Owner

++++++++++++++++++++

 

Chris Williams was always destined to be a chef; he simply didn’t know it yet. Drawn to study food from a young age, he attended Le Cordon Blue in Austin, Texas and soon began traveling around the world working in eateries in Lithuania, England, the U.S. and all points in between. His insatiable hunger to learn everything about world cuisine unexpectedly led him back to his own family tree. Chef Williams’ named his restaurant after his great-grandmother, Lucille Bishop Smith, who was an educator, culinary innovator and successful entrepreneur. In August 2012, Lucille’s opened in a 1923 Mission-style home on a quiet, tree-lined street in the Museum District. While Chef Williams’ inventive and distinctively southern culinary style means diners will always be delighted by unexpected pairings, often inspired by his travels, Lucille’s legendary chili biscuits will always be on the menu.

 

In May 2015, Chef Williams, who is classically trained in Southern, French, Mediterranean, West Indian and East African cuisine, was named the lone culinary cultural ambassador for the USA during a 25-day tour of The Balkans - Slovenia, Croatia, Albania and Serbia. The tour featured food lectures, hospitality conferences, and of course, cooking demos led by Chef Williams. The Zagreb's Contemporary Arts Museum even recreated Lucille's for its three-day Route 66 festival. Chef Williams is also a member of the Southern Food Ways Alliance, an organization that documents, studies, and explores the diverse food cultures of the changing American South.

Chef Khang Hoang

Chef / Owner

++++++++++++++++++++

 

Chef Khang Hoang began his culinary career at just 19 years old working behind the sushi bar at Tenshi, a small neighborhood spot in Houston. He discovered a lifelong passion as he prepared food and watched people enjoy his creations. With his sights set on a food centric career, Chef Hoang enrolled in the culinary program at the Art Institute of Houston. After graduating, he worked under Chef Gatsby at Bedford where he first met Chef Chris Williams, developing what would later prove an important friendship and mutual admiration for each other’s cooking styles. Chef Hoang later joined the team at popular Houston sushi spot, Kata Robata, working as a sushi chef on a team led by Chef Hori. He then moved to New York City serving as line cook at the city’s much-loved Momofuku Noodle Bar founded by famed Chef David Chang. Chef Hoang returned to Houston in 2012 to work alongside Chef Williams as he opened the doors to his inaugural eatery, Lucille’s, where the duo has been delighting diners with their inventive spin on Southern food classics ever since.

Hours

Tuesday - Friday

11 am - 10

+++++++++++++++++++++++++++

Saturday

Brunch 10am - 3 pm  Dinner 4pm - 10pm

+++++++++++++++++++++++++++

Sunday

10 am - 3 pm

Location

5512 La Branch

Houston, Texas77004

 

Parking

Free parking available

across the street at the

hospital

ABOUT US

“Thank you for joining us and please let us know what we can do to make your experience more enjoyable.”

 

Lucille’s is a tribute to a legacy of culinary excellence started almost a century ago. In 2011, brothers Ben and Chris Williams found this old house nestled in the heart of Houston’s Museum District. The pair thought it was the perfect site to pick up and continue the culinary tradition began by their Great-Grandmother Lucille B. Smith. Today they continue to pay homage to her by replicating some of her most famous recipes while embellishing others to create innovative takes on southern food classics. Lucille’s is truly a historical dining experience!

ACCOLADES

OUR TEAM

Chef Chris Williams

Chef / Owner

++++++++++++++++++++

 

Chris Williams was always destined to be a chef; he simply didn’t know it yet. Drawn to study food from a young age, he attended Le Cordon Blue in Austin, Texas and soon began traveling around the world working in eateries in Lithuania, England, the U.S. and all points in between. His insatiable hunger to learn everything about world cuisine unexpectedly led him back to his own family tree. Chef Williams’ named his restaurant after his great-grandmother, Lucille Bishop Smith, who was an educator, culinary innovator and successful entrepreneur. In August 2012, Lucille’s opened in a 1923 Mission-style home on a quiet, tree-lined street in the Museum District. While Chef Williams’ inventive and distinctively southern culinary style means diners will always be delighted by unexpected pairings, often inspired by his travels, Lucille’s legendary chili biscuits will always be on the menu.

 

In May 2015, Chef Williams, who is classically trained in Southern, French, Mediterranean, West Indian and East African cuisine, was named the lone culinary cultural ambassador for the USA during a 25-day tour of The Balkans - Slovenia, Croatia, Albania and Serbia. The tour featured food lectures, hospitality conferences, and of course, cooking demos led by Chef Williams. The Zagreb's Contemporary Arts Museum even recreated Lucille's for its three-day Route 66 festival. Chef Williams is also a member of the Southern Food Ways Alliance, an organization that documents, studies, and explores the diverse food cultures of the changing American South.

Chef Khang Hoang

Chef de Cuisine

++++++++++++++++++++

 

Chef Khang Hoang began his culinary career at just 19 years old working behind the sushi bar at Tenshi, a small neighborhood spot in Houston. He discovered a lifelong passion as he prepared food and watched people enjoy his creations. With his sights set on a food centric career, Chef Hoang enrolled in the culinary program at the Art Institute of Houston. After graduating, he worked under Chef Gatsby at Bedford where he first met Chef Chris Williams, developing what would later prove an important friendship and mutual admiration for each other’s cooking styles. Chef Hoang later joined the team at popular Houston sushi spot, Kata Robata, working as a sushi chef on a team led by Chef Hori. He then moved to New York City serving as line cook at the city’s much-loved Momofuku Noodle Bar founded by famed Chef David Chang. Chef Hoang returned to Houston in 2012 to work alongside Chef Williams as he opened the doors to his inaugural eatery, Lucille’s, where the duo has been delighting diners with their inventive spin on Southern food classics ever since.

Hours

Tuesday - Friday

11am - 10pm

+++++++++++++++++++++++++++

Saturday

Brunch 10am - 3pm - Dinner 4pm - 10pm

+++++++++++++++++++++++++++

Sunday

10am - 3pm

Location

5512 La Branch

Houston, Texas77004

 

Parking

Free parking available

across the street at the

hospital