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Jun 18, 2006 12:56 PM

Lucques - Disappointing

  • c

While the restaurant provides one of the most elegant atmospheres in LA, the food itself is disappointing or at least nothing special esp for the prices.

Softshell crab was greasy, beef carpaccio was covered in too much sauce thereby overpowering the flavor of the beef, and their signature beef short ribs are way too rich (this is the 2nd time I have tried and the 2nd time I have felt sick from them).

On the one good note, the whole fish was very good.

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  1. Maybe they had an off-night?
    I loved the soft-shells at Lucques...

    .and never found the short ribs anything less than delightful.

    1. I have yet to go to Lucques, but have purchased her cookbook--her short ribs are supposed to be her specialty. (To me short ribs, or any meat for that matter, is/should be rich--quite a compliment I would think.)

      4 Replies
      1. re: Funwithfood

        Yeah...I'm trying to get my head around the concept of "too rich". Is that even a valid category?

        No, I haven't been there either, but if my digestive system couldn't handle rich food I'd never order any braised meat, especially short ribs - deep and extravagant richness is what that stuff is all about. Stick with chicken breast or halibut or something.

        1. re: Will Owen

          "Too rich" not meaning "too flavorful" but in "wow, that gave me the worst stomach ache and it has only been 5 minutes since eating the dish".

          1. re: Will Owen

            For what it's worth, I agree with the OP on the short ribs. I had them and I knew it was a fatty cut, but it was maybe 10% meat 90% fat. Just not tasty, and in fact, somewhat distasteful. I had the short ribs at Josie and they were closer to a 50%50% meat/fat ratio, much more pleasing. Fat should add flavor to meat, not vice versa I think.

            Even chicken and fish are better with butter. Or deep fried. Etc. If you want to give me some fat, fry it up so it crackles please.

            1. re: Sasha

              Fatty is different than rich--I dislike fatty also, but rich....mmmm.

        2. f
          Foodie Universe

          I wasn't as impressed with the food as I was expecting to be either, and like you I didn't think it was a good idea to put the sauce on the beef carpaccio. The desserts were fantastic, though, and so was the butter.


          1. Couldn't agree more, I have been twice, but will not be returning. Got the short ribs the first time and agree with your opinion.

            1. I went two weeks ago and what I had was great: the morels appetizer and the prok belly. Oh, and the pork belly was really rich but then, it was pork belly and that was what I wanted. Everything was really well prepared and nothing I had was oversauced. Oh and the blood orange and tangello sorbets were a nice way to come down off the pork high.