to the last person who wrote a review.. get ur facts straight! Lucilles actually smoke most of their meat in the smoker which is in their main dinning room in all their restaurants the chicken is marinated in their own original bbq sauce made with molases and then smoked their brisket is smoked for 24 hours so on and so fourth as well as their ribs... Craig Hoffman the owner of lucilles which is not a franchise and who also owns Huffs Hut traveled with Chris Farrell the executive chef all throughout the south to create this menu and recipes.. am i a spokesperson? no.. but i do work there and believe me this is not why i am saying this even when i am home i crave anything from their salads to shrimp sandwhiches to their saint luis ribs... next thing ill probably hear from you saying is oh its pink and has a ring around it and what i say to u is look it up in the dictionary real bbq has a bark and a ring and its pinkish because its SMOKED!!! not put in the oven ! and its smoked with real hickory smoke! I would love for you to come back and take the smoker tour and learn about the process before you give readers wrong information. Its one thing to put your opinion about the service or the food but the facts need to be correct! have a great day!
Pros: great food and tonnns of it! live blues band on fri and sat night!
Cons: long wait.. cuz the food is that good!
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