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Every year since May 2016, owner John Sjoberg has worked to make his restaurant, Lucio’s his own, he said.
His family’s personal touch can be found throughout several elements of the restaurant, which serves French American fare and allows for diners to bring their own wines, Sjoberg said.
“This is a scratch kitchen,” Sjoberg said. “I make everything here as the chef-owner. My wife works with me.”
Sjoberg said he constructs each dish meticulously—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 sous vide—a French cooking method that vacuum seals the meat with seasonings and aromatics.
“If you’ve read the reviews—everything is a signature here,” Sjoberg said.
The owner's wife Irina Anikouchine’s paintings adorn the walls of the intimate space, and she greets each guest personally. The restaurant is named after the couple’s oldest son.
“I built it stone by stone as we went,” Sjoberg said. “I did have an opportunity to take on investors but I chose not to, because I wanted to own our entity and just take it step by step.”
Lucio's has has faced many challenges since it opened 18 years ago, Sjoberg said.
The restaurant experienced long-term infrastructure issues after Hurricane Harvey, had to pause service during COVID-19, and incurred damages to the outside space after Hurricane Beryl, he said.
But Sjoberg said what has always grounded him is the pride he takes in preparing food for his guests and providing them the best service.
“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.”
