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  • We are in love with Lucille. Yes, it's pricey. But I don't mind paying a bit more for delicious food. We've been twice and have tried a number of things. The curds are perfection--a break from the standard cheddar with their stringy mozzarella-- and the best marinara. We've had the fontina and the black garlic something or other thin wood fire pizza. Both were good and the black garlic hit it out of the park. For the steel pans, we've had the tiki (great twist on the classic Hawaiian with run soaked pineapple and pickled jalapeños), the weekender (all the flavors blended perfectly), and a meat lovers type one (don't remember the name but nothing particularly spectacular about it). I LOVE the way the crust is airy and beery tasting and the way it gets caramelized and crunchy on the edges. I normally don't like thick crust but this is fab.
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