Luc
| Address: | 2800 E Madison St, Seattle, WA 98112, USA |
| Phone: | +1 206-328-6645 |
| Site: | thechefinthehat.com |
| Rating: | 4.4 |
| Working: | 4:30–9PM 4:30–9PM 4:30–9PM 4:30–9PM 4:30–10PM 10AM–3PM 10AM–3PM |
Location
Photos 100
Reviews 10
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Chad S
Had dinner Friday night 1/17/14 with some friends visiting from out of town. Originally had made the Resy for three of us. At the last minute it grew to 5 people. Hesitantly called the restaurant to see if our 7:45 reservation time could still accomadate the addition of 2 people.." Not a problem" , they said, and just moved us to a larger table. 3 of us showed up on time with the "out of towners" showing up late at about 8:05. Not an issue as the party seated at our soon to be table was "camping out". Again ,no worries as we just opened a bottle of Champagne and toasted to us all getting together. As soon as the campers finally left it was about 8:20. Pulled some more corks and took a look at the menu. Ordered some apps, Smoked salmon tartine braised pork belly, chicken liver mousse, and their now famous :puffy potato chips". All very tasty and nicely priced. After further menu review we all quickly realized that the 4- course Prix Fixe menu was totally the way to go.! At only 28.00$ per person, I feel it is probably the best fixed course French influenced meal in the city. Yes I said in the city. Everyone else at the table heartily agreed! Most of us had the perfectly done braised lamb shank as our entree course. My two previous courses were a superb earthy wild mushroom soup with a delicious almost French onion style Gruyere type cheese melted on the top, followed by a bright, clean, (and generous) bibb letuce salad with toasted Hazelnuts.. Then the aformentioned lamb shank. We all opted for the excellent cheese course option as our desserts to finish our wines with. The kitchen wisely put 2 large plates of 4 different delicious cheeses with toasted nuts and 2 different honey creations that complimented most of the cheeses perfectly. After a few dessert wines it was time to go, as we were the only ones left in the restaurant! Never did we feel rushed or felt like we were being pushed out the door. We thanked them all profusely as we left and shook all their hands. They seemed genuinly happy that we enjoyed ourselves. All of us at the table had been, or still were in the restaurant biz, and were all quite pleased with the overall performance of the kitchen, our wonderful server, Both the main hostess and the floor Manager. Well definately be back. Well done LUC!
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A Private User
Weve been here three times and each time it just seems to get better. (Last night April 9th 2012) Food is amazing, wine is decent, service is very good. If you go, ask to sit at the "counter". it gives you a birds eye view of the kitchen. And when I say birds eye, youll feel like youre in there cooking with them. One word of caution, dont sit there if youre hoping to be engaged with whomever you are dining with, since youll both be too involved in whats going on in the kitchen!! And kudos to the kitchen staff.... the two times weve sat there, they have talked to us and engaged us in whats going on. And as we left, they were quite appreciative of the fact we were there. One final note of caution about sitting at the counter..... youll see EVERTHING on the menu and end up having a very difficult time deciding on what to order.
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JD B
Imagine a small room of hard yellow plaster and tall glass windows, in the shape of a U surrounding a bar and the bistro kitchen. Imagine the room could humanely seat ~35-50. Imagine it filled with ~100 people, screaming at the TOP of their lungs; imagine the wait staff and kitchen staff hitting pans and pots and screaming at the top of their lungs. Imagine the randomly place screaming baby, two 30+ women yelling at each other how happy they are to be away from their husbands. Imagine waitresses so slow that all this noise makes you so sick, you swear off eating. Once the food arrives, it is no better than a typical "Les Relais Routiers" truck stop in France. Imagine lots of oil and salt. Imagine not enjoying this mediocre food because of the din of noise around you. Think twice about Lucs; you are better off at home.
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Luyao Wang
Famous for the cook in the hat, but during Seattle Resto Week, the menu seemed cut down. The appetiser offered only ONE small bruschetta, and the main course, the halibut was substitute with cod. The Madeleine is dry and had a rough texture as muffins, which isnt what a good and simple madeleine should be. I was surprised by the entire quality of the food, felt strongly it didnt live up to its reputation. As a French restaurant, it is known that the presentation of the food matters and its supposed to a gourmet and savouring experience, but compared to other French resto, e.g. Bastille, Luc didnt do well and take advantage of the dining week. Our waiter is very attentive and friendly.
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Benjamin Lemul Rogojan
Luc is exactly what you would expect. They serve a one page menu of dishes like "Steak and Frites" and Pomme Souffles(which are Potato Chips that have been forced to poof, very fun to eat). The food overall can be a little heavier, but generally well seasoned and cooked well. The owner is Thierry Raturuo also known as the Chef in the Hat can often be spotted most nights. The staff is friendly, and the patrons more than likely seem happy. This is a great mid-level restaurant to go for a celebration, first date and so on. I wouldnt recommend it for a 5th wedding anniversary.
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Anne Leask
Have been there before and sat at the bar out front and it was pleasant but this time we were seated over by the kitchen at the way back, which was okay but the fruit flies were terrible. Having brunch and the flies were all over the bread and on the wall behind my friend and flying over the table. Told the waiter that they had a problem and he said yes, they knew and they had told whomever, and "oh well". Do not think I would be inclined to go back. Not very appetizing to have fruit flies landing on your bread basket and scrambled eggs and bacon.
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A Private User
We have had two bad experiences at Luc. One, my steak was frozen in the middle. The other, we were over-charged and when we called it to our waitresses attention, she returned with a new check that was even higher (for things she we didnt order). On this second case, we were with some new friends and decided not to fight. We will never go back there.
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Will Perry
Probably the best food youll ever eat. A symphony of simplicity. Clear flavours combined with outstanding meats and only the freshest ingredients are the base on which Seattles finest eatery build. A staff youll love, drinks youll want more of and nights to cherish. Outstanding!
MA
Martina Lasrado
Great brunch spot that takes reservations! The food was delicious and the service was great. Plenty of street parking available around the restaurant. Definitely recommend the beignets (light and fluffy), the crêpe poulet roti and the eggs Benedict
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Doug Anderson
Your review is right on the money. We were there as a group of 6, including our 10 year old carnivore grandson. Food and service were terrific. It was a quiet evening so noise wasnt an issue, as Im told it can be. We will be back.
