A Dallas institution for nearly three decades, Lucky’s has been a go-to spot for both classic diner fare and breakfast favorites. Now, the restaurant is testing a substantial change in its menu, by incorporating local and regional farm offerings.
The menu update has been a collaboration project between newly appointed Lucky’s chef Adrianna London and Chef Billy Caruso, the Executive Chef at III Forks in Chicago. London comes to Lucky’s with a long history with Consolidated Restaurant Operations, Inc., the parent company for Lucky’s. She started with the company in 1989 at El Chico, and later traveled internationally to train cooks for the company in Abu Dhabi, Dubai, Cairo and across the US. The collaboration with Caruso is particularly fitting, as the CIA alum had been tapped by the noted 24Diner in Austin to formulate its farm to table menu.
“Our customers have come to expect consistently excellent food from Lucky’s,” explained London. “In recent years, however, they’ve also come to value knowing the provenance of their food. We’ve enjoyed building partnerships with some of the finest family farms in the country to create our new menu offerings.”
Current farm partnerships include:
Eggs – Vital Farms
Syrup – Coombs Maple Syrup
Cheeses – Dos Lunas Cheddar
Brazos Valley White Cheddar
Wateroak Farm Goat Cheese
Grits – Homestead Village
Beer Batter – Real Ale Hans Pils beer
Chicken – Bluebonnet Farms
Windy Meadows Family Farms
Honey – Good Flow Honey
Mixed Greens – Animal Farm
Pickles — Happy Cucumber
While menu testing is still in progress, the restaurant anticipates a final new Farm-to-Table menu to be complete during March 2015. Menu below.