Lucille's opened in August 2012, co-founded by brothers Chris and Ben Williams as a tribute to their great-grandmother, Lucille B. Smith — an educator, culinary innovator, and entrepreneur who built her own food corporation decades earlier. Chef Chris Williams leads the kitchen alongside Chef de Cuisine Khang Hoang, reworking some of Smith's original recipes while building new dishes on the same Southern foundation.
The menu runs through fried green tomatoes, shrimp and grits, oxtail, watermelon salad, and bread pudding, with a brunch service that's developed its own following. Produce comes from the restaurant's own 1913 Farms, a hyper-local growing operation supplying the kitchen.
Set in Houston's Museum District, Lucille's has built a reputation for consistent hospitality alongside the cooking, drawing both regulars and special-occasion diners. Chris Williams was named a finalist for the James Beard Foundation's Outstanding Restaurateur award in 2022.
The menu runs through fried green tomatoes, shrimp and grits, oxtail, watermelon salad, and bread pudding, with a brunch service that's developed its own following. Produce comes from the restaurant's own 1913 Farms, a hyper-local growing operation supplying the kitchen.
Set in Houston's Museum District, Lucille's has built a reputation for consistent hospitality alongside the cooking, drawing both regulars and special-occasion diners. Chris Williams was named a finalist for the James Beard Foundation's Outstanding Restaurateur award in 2022.