Lucille’s

Chef-owner Chris Williams of Lucille’s in the Museum District takes an innovative approach to Southern classics, some of which will be featured on his Houston Restaurant Weeks’ prix-fixe menu.

Dai Huynh: The fried green tomatoes – lightly crisped and anointed with a rich, bright-orange remoulade sauce – know few peers around town. This and a glass of New Zealand sauvignon blanc, in this refurbished brick building, would do just fine for lunch. That and a side order of chef-owner Chris Williams’ hot rolls. Look around. You’ll see many breaking bread while waiting for shrimp and grits and the pan-roasted white fish on a pile of pancakes, surrounded by candied-sweet cherry tomatoes.

Russell Weil: Inspired by his grandmother, Lucille Smith, who served her famous chili biscuits at the White House during the Lyndon Johnson administration, owner/chef Chris Williams continues the family tradition by replicating some of her most famous Southern recipes. Located in a renovated wood-frame house on a quaint street in the Museum District, Lucille’s homey atmosphere is the perfect complement to the Southern dishes served. Chef Williams has created what he calls Yard Bird fried chicken. It is organic and slow fried to perfection. Served with sides of mac and cheese and garden-grown smoked collard greens, as well as a bourbon pickle, this succulent dish is one of the most popular menu items. The seasoned crust glistens around the flavorful and juicy half chicken. Don’t forget to order some of Lucille’s delicious chili biscuits to eat before your chicken arrives, or once it does.