Since word broke last year about Lucille’s Smokehouse Bar-B-Que opening at Sunvalley Shopping Center in Concord, Calif., BBQ lovers in the area have been enthusiastically anticipating its grand opening. The award-winning restaurant concept that serves savory, Southern-style food in 16 full-service, high-energy restaurants throughout California, Arizona, and Nevada, announces that its 17th location, its first in the Bay Area, will open May 2.
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 distinctive Southern decor, and also offer Live Blues entertainment in the Flying Pig Lounges. Lucille’s also receives rave reviews for its legendary customer service rooted in Southern hospitality.
“We are delighted to bring our taste of the South to the Bay Area,” says Craig Hofman, president, Hofman Hospitality Group. “We look forward to bringing our brand of Southern food, hospitality, and Live Blues to Sunvalley Shopping Center.”
Lucille’s in Concord seats approximately 275 guests in approximately 8,000 square feet, including the Flying Pig Lounge. It is located on the Upper Level near JCPenney at the shopping center, 1 Sunvalley Mall, Concord, Calif., 94520.
“We are very excited to see the Bay Area’s first Lucille’s Smokehouse BBQ Restaurant open at Sunvalley,” says Michael Fenley, Sunvalley general manager. “Lucille’s further enhances the many recent improvements that have occurred at Sunvalley including a multimillion dollar renovation as well as new stores, restaurants, and services.”
Unable to find authentic Southern-style BBQ near his hometown, Hofman embarked on a two-year journey taking him from the Carolinas to Kansas, Texas and Tennessee, to uncover the best BBQ the South had to offer. He ventured through small towns and bigger cities, sampling genuine Southern BBQ found in small shacks and fine restaurants and everything in between.
In 1999, driven by the philosophy of “Serving the best Bar-B-Que with the finest Southern hospitality,” Hofman opened the first Lucille’s in Long Beach, Calif., and today the company continues to accumulate awards and honors, including dozens of local Best of awards in each of its markets.
“Cooking low and slow is what makes our Southern menu truly authentic and flavorful,” says Chris Ferrell, Lucille’s executive chef. “You just can’t get those savory flavors without cooking the finest cuts of meat at a constant temperature of 225 degrees for hours, in some cases, up to 20 hours.”
