Family Style BBQ Features Ribs, Wings and All the Sides Served with Cowboy Cocktails and Honky Tonk Tunes
Suzanne Goin and Caroline Styne present their 17th annual “All-American Summer Rib Fest,” featuring a feast of slow-cooked ribs, hot wings, and sides that has become a Lucques tradition since 2000. A week of preparation goes into the smoking of pork, beef and lamb ribs, spreading the lure of wood smoke throughout the neighborhood and attracting a swell of Rib Fest groupies for the annual BBQ celebration.
On Sunday August 13, 2017, Lucques is transformed for a summer barbeque featuring generous portions of Saint Louis-Style Pork Ribs; Braised Beef Back Ribs; Spiced Lamb Spare Ribs and Too-Hot-To-Handle Chicken Wings. Sides of Cole Slaw & Baked Beans; Long-Cooked Collard Greens; Buttered Corn-On-The-Cob; Tomato & Watermelon Salad; and Grilled Cornbread & Wonder Bread are included. A mouth watering dessert of Warm Peach Cobbler with Strawberries & Buttermilk Ice Cream by Executive Pastry Chef Sahar Shomali completes this yearly Rib Roundup.
Cowboy hats are welcome. Lucques suits up for the rib rodeo; its wranglers and cowgirls – staff and guests alike – dress in denim, bandanas, boots and Stetsons. The dining room and patio are bursting with bouquets of sunflowers and filled with the classic sounds of Hank Williams, Willie Nelson, Johnny Cash and Gram Parsons. With a plentiful supply of butcher-papered tables and ‘wet-naps’ for all, eating with hands is encouraged. The bar offers a special selection of Head Barman Christiaan Röllich’sCowboy Cocktails, including the Longhorn Lemonade and a “Beer in a Can,” fitting for the occasion. Pricing for the dinner is $55 per person, exclusive of beverages, tax and service.
This is a ticketed Sunday supper event, advance ticket purchase required. Tickets are available by calling the restaurant directly: 323.655.6277.
Lucques’ World Famous All-American Rib Fest
Sunday, August 13, 2017
High Noon – 9 p.m.
saint louis-style pork ribs
braised beef back ribs
spiced lamb spare ribs
too-hot-to-handle chicken wings
cole slaw & baked beans
long-cooked collard greens
tomato & watermelon salad
grilled cornbread & wonder bread
warm peach cobbler with strawberries
& buttermilk ice cream