+
Restaurants & Bars

LUCQUES: wasn't impressed, were you?

Ivana Yeate | Sep 18, 200008:22 AM     16

Went to LUCQUES when it first opened with some friends from NY. We weren't thrilled with our meals. A couple friends went there recently and they could only rave about the french fries. Last night I decided to give it another go because they've been getting so much great press i wondered if things had changed [they were in Bon Appetit as a favorite restaurant this month.] I went with a few friends last night when they ONLY serve from a prix fixe menu [wasn't aware of that] and no one wants to go back. The prix fixe last night was pear endive salad with walnuts to start; the entree choices were risotto cakes with corn or pork tenderloin in syrup with sweet potatoes; for dessert gingerbread cake with vanilla ice cream. Should i give it another shot when they use the regular dinner menu? or just forget about it altogether?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...

Everything You Need to Know to Host an Awesome Oktoberfest
Entertaining

Everything You Need to Know to Host an Awesome Oktoberfest

by Noelle Daidone | Oktoberfest 2020 may be cancelled due to COVID-19, but you can still celebrate at home. Here's everything...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.