Lucky’s Cook House has an attitude: Fun-loving, witty, slightly urbane, and downright delicious. From the moment you walk in the door, the luscious smell of smoked meats that are grilled on premises in a professional wood-burning smoker surround you. Mesquite, hickory, applewood, maple, and oak are some of the fragrant woods used in the smoker.
The sun-yellow walls climb up two stories to a high ceiling where open ductwork and clerestory windows give it a fun, industrial feeling. Pin spot and colorful drop lights track throughout the restaurant’s two dining areas. A design motif repeats from the blue, brown, and black carpet squares, patterned place mats to the square glass pane walls that open up like a garage door during seasonal weather.
From the smoker comes slow-braised Angus short ribs, maple bourbon-cured pork loin, salt-and-pepper prime rib, Lucky spice-rubbed beef tri tip, and sea salt-cured roasted chicken, components for a variety of starters, salads, sandwiches, entrées, and daily specials. Cordon Bleu-trained chef Angel Ramirez, formerly broiler chef at Morgan’s in the desert and JEM’s Steakhouse, is well prepared for this “meaty” role.
Lucky’s proprietary spice rubs and barbecue sauces add distinction to the slow-cooked meats. Other components of the menu refl ect an artisan flair, such as the Herbed Artisan Cheese cracker crust pizza; the Frisée salad with caramelized onions, smoked bacon, and fried egg; or the shoestring fries with sea salt and vinegar or garlic and BBQ. Desserts and rustic breads are all created and freshly baked at Lucky’s.
Wines from California and Washington growing regions are featured, along with select international wines, and more than a dozen domestic and imported beers. Lucky’s specialty cocktails add cheeky humor, along with witty quotes about “being lucky” from celebrities that are hand-written on the chalkboard behind the bar.
Open for lunch and dinner, from 11 a.m. to anytime.
Text by Pamela Bieri