Lucille’s

Lucille’s: A Legacy of Culinary Excellence

Lucille’s is a nationally acclaimed restaurant located in the heart of Houston’s Museum District. Specializing in Southern cuisine with a blend of international techniques and flavors, Lucille’s offers a unique dining experience that celebrates both tradition and innovation. Co-founded in August 2012 by brothers Chris and Ben Williams, the restaurant pays tribute to the culinary legacy of their great-grandmother, Lucille B. Smith. A remarkable educator, entrepreneur, and culinary innovator, Lucille was known for her pioneering spirit in the kitchen. Her legacy continues to influence the restaurant’s offerings, which elevate Southern comfort food to new heights.

Honoring a Culinary Pioneer: Lucille B. Smith

Lucille B. Smith was an exceptional woman—an African-American culinary pioneer who established her own food corporation and catering business in Fort Worth, Texas, in 1913. Her dedication to her craft and her entrepreneurial success paved the way for future generations of chefs and restaurateurs. At Lucille’s, we honor her legacy by replicating some of her most famous recipes while also incorporating innovative touches. James Beard Award Finalist Chef Chris Williams and Chef de Cuisine Khang Hoang lead the kitchen, expertly creating dishes that reflect Lucille’s influence while pushing the boundaries of Southern cuisine. Their thoughtful and skillful approach has made Lucille’s a standout destination in Houston’s vibrant dining scene.

A Blend of Tradition and Innovation

At Lucille’s, we believe in the power of storytelling through food. By combining classic Southern ingredients with techniques and flavors from around the world, our chefs create dishes that honor the past while embracing the future. The menu reflects both Lucille’s timeless recipes and new interpretations that breathe life into Southern classics. Guests can enjoy a rich variety of dishes—from the famous fried chicken to the inventive use of spices and international influences in our seasonal offerings. Every dish is crafted with care, attention to detail, and a passion for showcasing the best of Southern cuisine with a modern twist.

Lucille’s 1913: A Non-Profit Legacy

In 2020, Chef Chris Williams founded Lucille’s 1913, a 501(c)(3) non-profit organization dedicated to addressing food insecurity, food waste, and community empowerment. Lucille’s 1913 works to build a vertically integrated ecosystem that supports the creation of training and employment opportunities in underserved communities, particularly in Houston’s under-resourced neighborhoods. This initiative seeks to empower communities to discover sustainable livelihoods through food, while also providing vital access to nutritious meals.

Since its inception during the COVID-19 pandemic, Lucille’s 1913 has made a profound impact, providing more than 600,000 meals to the city’s most vulnerable populations. The organization’s efforts are a natural extension of Lucille B. Smith’s legacy—her entrepreneurial spirit lives on in the work being done to uplift and support communities through food.

Building Stronger Communities Through Food

Lucille’s 1913 isn’t just about feeding people—it’s about providing opportunity and creating lasting change. The non-profit’s efforts to combat food insecurity and waste go hand-in-hand with creating employment and training programs for individuals in need. By empowering communities to become self-sustaining through food, Lucille’s 1913 plays a vital role in improving the lives of many, all while honoring the principles of generosity, service, and innovation that Lucille B. Smith embodied throughout her life.

A Name That Represents a Culinary Legacy

The name Lucille’s 1913 serves as a powerful reminder of Lucille B. Smith’s groundbreaking influence on the food industry and the African-American community. Her bold entrepreneurial vision, which began with a catering business in Fort Worth, laid the foundation for the work being done today through both the restaurant and the non-profit. Lucille’s 1913 is not just a name—it’s a legacy of resilience, innovation, and commitment to the future of food and community.