by Hayley Hudson on April 19, 2011

2124 14th St / menu

Why is everyone eating cake for breakfast? was my first thought upon entering Lucile’s. I hadn’t been aware that Creole cuisine included breakfast cake, but among the Mardi Gras posters and homey, printed tablecloths sat huge slices of yellow pound cake.

Imagine my surprise when the more seasoned Lucile’s patron accompanying me identified the specimens for what they actually were: not cake, but biscuits.

Biscuit got back.

Our table of four received four large-and-in-charge buttermilk biscuits, and things were getting crowded before our main meals had even arrived. The menu didn’t always indicate whether or not a biscuit would accompany certain entrees, which had been worrisome at the time, but our biscuit anxiety was unwarranted. Ordering French toast? Sure, it’s already bready, but Lucile’s will still provide you with a pan-size biscuit to heighten your appreciation for flour-derived treats of all types.

For the main attraction, I wanted to truly embrace Creole cuisine.

Shrimp and Grits

Though I wasn’t feeling totally confident that seafood at breakfast would sit right with my stomach, I’m glad I went for it. The grits, ground from hominy, spiced with saffron, and topped with a mix of andouille sausage and peppers, were anything but bland, and the shrimp went down smooth–and stayed down.

More delicate diners could opt for an omelet or French toast, as my sweet, sensitive friends decided to do.

Hank’s Eggs

To me, places feel “country” when they’re laden with personal touches, and Lucile’s has tons to help it live up to its Southern roots. The condiments alone were enough to convince me that the Lucile’s staff pays loving attention to every part of their restaurant. Orange marmalade, strawberry rhubarb jam, spicy ketchup, and Creole hot sauce are among the choices for sprucing up your breakfast, and all of them can be purchased at the cash register. The jams in particular exuded so much fruity flavor that they could have been made from berries picked that morning, and the French toast came with a dark, thick syrup that tasted like the cinnamon swirl inside a cinnamon roll.

French Toast

I hate to be dramatic (ha ha.. that’s not true), but breakfast just might be forever changed for me. Aside from the whole seafood-before-10 am thing, the perfect execution of every detail, down to the condiments, made for an experience very different from usual breakfast places that are good, but nothing more.

I eagerly anticipate my next slice of biscuit cake.


by Andrew Woodman on April 19, 2011 at 2:02 pm. #

[...] can’t usually pass up seafood–I”ve been known to eat it for breakfast–so I insisted that we start with the [...]

by Antica Roma « on April 20, 2011 at 8:14 pm. #