At Lucia, David Uygur’s Cozy Bistro in Oak Cliff, It Would Appear That The Waiting Really Is The Hardest Part

Lucia's gnocchi with caramelized cabbage and Speck. (photos by Sarah Reiss)

Under the heading of “millstone” in the lengthy (albeit imaginary) restaurateur’s dictionary on my desk is a copy of the article from Texas Monthly last week pegging newly opened Lucia as the best new restaurant in Texas right now. Beside the listing is a picture of chef/owner David Uygur and his front-of-the-house counterpart and wife, Jennifer, who appear to be deciding whether or not staring into the camera is a good idea.

After all, early praise carries with it a certain undeniable curse…

Click here to read the rest of our First Take Review of Lucia.

6 comments on “At Lucia, David Uygur’s Cozy Bistro in Oak Cliff, It Would Appear That The Waiting Really Is The Hardest Part

  1. Sounds like you got a bad apple for a waiter. When I went, my waitress was very friendly and attentive. Hope David and Jennifer can get your waiter’s issues resolved, as service can make or break a diner’s experience.

  2. If you have to wait until your on your death bed gasping for your last breath for a reservation, its worth it. Wait 3 weeks, wait 30 years. Either way you will die happy. As for the waiter experience, I have been 3 times and the waitstaff is great. It’s not a stuffy restaurant, it’s casual, as the waitstaff should be. They slow cook everything.. and thats why it works..

  3. @Teia: the lamb meatballs. Save some of your bread to mop up that great sauce. Oyster risotto was very tasty. The quail was wonderfully seasoned and infused with great flavor. Finally, really enjoyed the chocolate budini, which had a hint of orange to it. I could have licked that bowl clean.

  4. Had a lovely meal with my mother there last week. Luckily, while the server was a bit green, no problems with the hospitality or timing throughout the entire meal. The pork was perfect, the sea-urchin risotto was just as I imagined (decadent), and I can’t wait to dine there again soon. Try and get sat at the ‘bar’ so you can watch the garde-mâché work their magic