Dining
BY ASIA ARMOUR
The dessert options at Lucio’s include the owner’s take on apple pie a la mode.
COURTESY LUCIO’S
The hanger steak at Lucio’s is served with potato and chimichurri.
COURTESY LUCIO’S
Lucio’s steered by technicality, customer experience Every year since 2016, John Sjoberg said he has worked to make his restaurant, Lucio’s, his own. His family’s personal touch can be found through- out the eatery, which serves French American fare and allows diners to bring their own wines. “This is a scratch kitchen,” Sjoberg said. “I make everything here as the chef-owner.” Respecting the craft What’s special about it? Paintings by Sjoberg’s wife Irina Anikouchine adorn the walls of the intimate space, and she greets each guest personally. The restaurant is named after the couple’s oldest son.
John Sjoberg said he takes pride in the quality and technicality of the food he serves.
ASIA ARMOUR COMMUNITY IMPACT
ALLEN PKWY.
“I built it stone by stone as we went,” Sjoberg said. “I did have an opportunity to take on inves- tors but I chose not to, because I wanted to own our entity and just take it step by step.” Sjoberg said what has always grounded him is the pride he takes in preparing food. “It’s all about quality, consistency and service— that’s my motto,” Sjoberg said. “We work for the customers. I don’t work for me, I just take care of one guest at a time.”
Sjoberg said he constructs each dish meticu- lously and said food is all about technicality. He said favorites at Lucio’s include the scallops served with mushrooms and risotto, a short rib braised in veal stock which takes hours to make, and a whole chicken breast that is made using the French sous vide method of cooking.
DALLAS ST.
N
905 Taft St., Houston www.luciosbyob.com
BRAND BUSINESS your WITH STICKIES Exclusive front cover placement • Targeted mailbox delivery • Competitive pricing
COMMUNITYIMPACT.COM/ADVERTISE (866) 989-6808
18
COMMUNITYIMPACT.COM
Powered by FlippingBook