From its jewel-toned blue walls adorned with vintage mirrors and still-life paintings to the jars of housemade preserves lining wooden shelves, Lucia exudes understated sophistication. Behind the bar, a record player and vinyl collection sit beside an enormous bottle of vermouth, adding to the intimate, welcoming feel. It’s the kind of place that feels like stepping into the cozy home of a friend—one with impeccable taste.
Lucia started even smaller. When the Uygurs opened in 2010, the restaurant had just nine tables. Its success led to the launch of Macellaio, a charcuterie-driven concept, in 2018. But when the Covid-19 pandemic forced tough decisions, the Uygurs ultimately closed Macellaio and relocated Lucia into its space, where it continues to thrive today.
The menu at Lucia is ever-changing, shaped by seasonality and Uygur’s creative instincts. While the structure remains the same—Antipasti, Primi, Secondi, Dolci—the dishes never repeat. One night might feature rabbit ravioli, the next, tagliatelle with duck Bolognese. Those expecting a red-sauce Italian joint will be in for a surprise. Uygur’s cooking is unapologetically bold, with dishes like cold-smoked sweetbreads, octopus ragu, and pasta with pork blood. Even the butter, served alongside housemade sourdough, is crafted in-house.
Most famously, Uygur’s salumi board showcases his deep respect for whole-animal butchery. At Lucia, nothing goes to waste—pig heads become terrines and meatballs, while pig blood finds its way into pasta and even chocolate pudding.
With its intimate setting, meticulous craftsmanship, and ever-evolving menu, Lucia remains one of Dallas’ most coveted reservations, consistently booking out months in advance.
