Lucille’s Smokehouse Bar-B-Que Brings Southern Cooking to Long Beach

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Lucille’s Smokehouse Bar-B-Que, a purveyor of award-winning, savory, Southern-style food in 17 full-service, high-energy restaurants throughout California, Arizona, and Nevada, will open at the Marina Gateway center in Long Beach in the first quarter of 2014.The center is currently undergoing significant enhancements with construction scheduled to be completed near the end of 2013.

Founded in 1999, Lucille’s is known for its signature slow-smoked barbeque, flavorful appetizers, soups, salads, burgers, sides, and desserts that are served with a large helping of down-home, friendly service. Lucille’s restaurants are reminiscent of a Southern roadhouse replete with its distinctiveSouthern decor, and also offer Live Blues entertainment in the Flying Pig Lounges.

“The City of Long Beach is pleased that the Hofman Hospitality Group will continue their long history of providing a top-quality restaurant at the Marina location,” says Long Beach councilman Gary DeLong.

“My parents opened a Hof’s Hut restaurant in this exact location in 1961,” says Craig Hofman, president, Hofman Hospitality Group. “When our lease term was up this year and I could not make the economics work for Hof’s, I negotiated with the landlord to bring the higher sales volume Lucille’s concept to the site. I am very excited to continue our Long Beach heritage in this location.”

Lucille’s is part of the family-owned Hofman Hospitality Group (HHG), which also operates five Hof’s Hut restaurants in Southern California.  In May, HHG opened the first West Coast franchise location of SPIN! Neapolitan Pizza in Orange with plans to open 37 SPIN! restaurants in Southern California during the next 10 years. Originating in Kansas City, Mo., SPIN! is celebrated for its award-winning, exceptional artisan food made from fresh ingredients without the gourmet price, its eclectic, affordable premium wines, and its inviting and warm culture and environment.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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