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Avis pour Lucille's Dix30
Les avis mentionnent souvent
steak(101) fruits de mer(62) rapide(59) prix(54) musique(52) huitre(52) qualite(49) tartare(46) lobster(44) oyster(44) homard(37) bruyant(36)
Super ambiance & que dire des plats! C'était très savoureux & coup de coeur pour les pâtes aux fruits de mer! Je recommande fortement & je reviendrai assurément.
The food was absolutely wonderful. The seasoning, the cooking, the presentation... it was all divine.
We shared calamaries. They were perfect. The sauce was delicious. The were tender.
We ordered the seafood pasta & the squid salad... same here. The fish were juicy & wonderful. Everything was fresh & tasty.
The service however was way too quick & off. We received our mains seconds after ordering. We got our wine 10 minutes later. The bottle chilled on the table for 5 more minutes before it was opened & served. We felt rushed.
We sat down at 6:35 & were out by 7:15. It made no sense. The restaurant was half full. We didn't understand why everything was so rushed out.
We will absolutely go back as we're hoping this was an exceptionnel situation. The food is absolutely worth the detour. The prices are very good as well.
Belle place pour passer une soirée avec des amis. Cool ambiantes & plats sont délicieux. Juste que la musique est extrêmement fort.
aucun critique toute est parfait service est très courtoise, sauf la nourriture est un peu long
Steak was a bit chewy but seasoning was perfect. The fries were warm & not real potato fries that you would expect for a 35$ plate. However the ambiance & service was excellent & the entree Caesar salad was excellent & we did not feel rushed. The staff was nice & even accepted & honoured our reservation even though we were late because of parking issues which the restaurant had nothing to do with. Overall good restaurant outing on Friday night. I would recommend it.
Service excellent. Nourriture excellente. Nous allons y retourner avec plaisirs!
Plus que parfait !
Service & bouffe impeccable ! Nous allons y retourner sans hésite
Expérience décevante
Mon chum a pris un gin tonic double & on a été surpris de voir le prix de 26$ sur la facture pour le verre. Aussi, mon chum a pris l'assiette de linguine aux fruits de mer à 38$ & il a mangé le 1/4, car il n'a pas aimé ça.
Le resto m'a couté 180$ dont un plat que mon chum à pratiquement pas mangé & pour un verre à 26$.
Heureusement, la serveuse était sympathique.
Personnellement, je ne retournerai pas au Lucille's.
Amazing food & even better service!
It's really hard to find decent service these days so Lucille's is a breath of fresh air! Waiter was patient, knowledgeable & quite simply nice while also very professional...
The steak I had was cooked to perfection & everyone at the table had the same experience. The lamb is to die for!
Recommended without reservation!!!
Très bon service, autant de la part du serveur que des bossboy qui ont passés plusieurs fois au courant du souper pour s'assurer qu'il nous manquait rien. La nourriture était très bonne & l'ambiance était au rdv.
Everything was great beginning with the waitress, to the restaurant decor, ambience, refreshements & the victuals. However, The supposedly aged rib-eye I ordered was tough to chew throughout. The same was confirmed by two of your regulars in my company. It was cooked to perfection between medium rare & medium, but it remained tough & not representative of the aging process having fulfilled its objective. I coped regardless. On another note, you have two cuts of meat labeled a 10 oz NY Strip Loin & a 16oz Kansas Cut. My acquiantance ordered your Kansas Cut expecting a larger version of the strip loin & it instead arrived as a T-Bone steak. A T-bone steak involves a filet mignon on one end of the 'T' & a strip loin on the other, either a NY or, from your menu, a Kansas. One & the same. Kansas City & New York have for many decades laid claim to having been the first to baptize the strip loin with their city's name. Hence their respective Kansas City strip loin & NY strip loin. So, again, the menu should make it clear to customers that they are actually getting a T-bone steak/Steak d'aloyau. If I am mistaken, I sure would like to get word from you with evidence to the contrary. & full disclosure: I am a restaurant waiter going on 30 years, & for reinformenent, have also worked at La Queue de Cheval as of when it first opened in 1998. & if there is one thing that was guranteed to be impregnated into our mind set at La Queue de Cheval, it was that of a butcher's knowledge of the variety of meat cuts. That was reinforced during the six-week training before the official opening where beef & fish representatives of the Ministère de l'Agriculture, des Pêcheries & de l'Alimentation were mandated by the administration to ascertain it. & there were required quizzes & exams to complete. Again, if I am mistaken, my sincerest apologies, but please do reach out with an alternate rendition. As for not bringing the rib steak's lack of tenderness to the attention of our waitress when given the opportunity while still present? I refer you back to the first sentence above where I let it be known I had a great time & with the further understanding that perfection does not exist but for a fleeting moment. Thank you for the opportunity to do so here, however.
C'était très bon, mais les portions beaucoup trop petites entre autre le saumon.
You have the best customer in all your restaurants I truly love the experience every single time ..
Huge love & respect to all your employees.
C'était notre première visite, nous avons aimé notre repas ainsi que l'ambiance. Cene sera pas notre dernière visite...
