After 21 Years, West Hollywood Restaurant Lucques Is Closing

Suzanne Goin and Caroline Styne’s Melrose Avenue mainstay says goodbye on May 6
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Here’s one restaurant closing that has nothing to do with Coronavirus and is, very unfortunately, permanent. Lucques, owned by famed chef Suzanne Goin and equally famed restauranteur Caroline Styne, will close its doors at 8474 Melrose Avenue on May 6, a sad day for L.A. gourmands.

Goin and Styne opened Lucques in the Melrose/La Cienega area of West Hollywood on September 25, 1998. It was an immediate hit and was the unofficial beginning of the gourmet fine-dining farm-to-table trend that kicked off 20 years ago in Los Angeles.

Lucques won multiple awards for its food and wine programs, including three from the prestigious James Beard Foundation. Set in the Harold Lloyd Estate’s former carriage house, it’s known for its rustic feel, with exposed brick walls, wood beams, a wood-burning fireplace, and a garden setting in the back of the restaurant often used for art-world private parties and events.

After Lucques, the duo opened wine bar A.O.C. on 3rd Street near Crescent Heights, later moving into the old Orso space. In the last two decades, Goin and Styne also opened the breakfast and lunch spot the Larder in Beverly Hills and, in 2009, Tavern in Brentwood, where it still thrives today. Goin is also owner-partner in the Hungry Cat restaurants, which she opened with her husband David Lentz.

In a press release sent out on March 11, Goin and Styne cited all the engagements, marriages, and family celebrations they got to share with loyal customers, referring to Lucques as their “first-born restaurant.”

Until May 6, Lucques will be open for lunch, dinner, and drinks, as well as their traditional Sunday Suppers and an Easter Dinner on April 12. They will also hold a special dinner for another one of L.A.’s top female chef-restauranteurs, Nancy Silverton, and her new Chi Spacca Cookbook dinner. So you’ve got a bit less than two months to take in Lucques’ classics like bluefish wrapped in pancetta, suckling pig, chorizo-stuffed lamb leg, and churros y chocolat, in addition to Goin’s spring menu.


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