(Austin, TX)— Chef James Holmes, of Bon Appetit’s “Best New Restaurant” Olivia and Lucy’s Fried Chicken in Austin, Texas, is pleased to announce that his beloved fried chicken is now served from two Austin Locations. After much anticipation, Lucy’s On Burnet, located at 5408 Burnet Road, officially opened for business Thursday, September 12.

Holmes originally opened Lucy’s (named for his grandmother who supplied him with the secret fried chicken recipe and his youngest daughter of the same name) as a late-night refuge for Austin cooks and musicians, after Olivia’s Sunday brunch patrons demanded the succulent fried fowl regularly. Now Lucy’s is an Austin staple. Lucy’s on Burnet, although unique in design, echoes the same relaxed, Texas music-centric vibe, but now with more parking and access to North Austinites.



The opening of Lucy’s on Burnet coincided with a revamp of the original Lucy’s menu, and the two locations will serve the same updated menu. Savory additions include Chilled Gulf Campechana, Fried Chicken Nachos, Lucy’s Frito Misto  (a basket of fried oysters, fried green tomatoes and pickled okra), a Drunk Catfish Sandwich, Fried Chicken Spaghetti (one of James’ childhood favorites), Southern Chef Salad, Hand-cut French Fries and Jicama Slaw to name a few.

In addition to Lucy’s famous selection of seasonal pies, both locations now also serve Mason Jar Banana Pudding and everyone’s favorite throwback – a home made Moon Pie. A Butterscotch Pie, described as buttery, caramel goodness in a pecan shortbread crust, has also made its way into the every day pie selection.

Diners will also notice a handful of tasty, inventive cocktails have been added to the current drink menu, including the Pigeon Punch with peach, pineapple and Pink Pigeon spiced rum, the Hee-Hawlapeno with vodka, ginger and jalapeno, Leche de La Madre with tequila, horchata, applejack brandy and cinnamon, Tarragon Lemonade with gin and St. Germaine, the Melon Cooler with gin, hibiscus liqueur, fresh melon and sparkling wine, Where There’s Smoke with mezcal, orange and habanero, Daddy’s Soulless Ginger with mezcal, ginger and grapefruit, and Gone A’Rye, a Campari cocktail made with Old Overholt rye whiskey.

Chef Angela Lunardi, formerly of Olivia, will take over as chef de cuisine at Lucy’s on Burnet, and presiding chef de cuisine Cy Buchheister will stay put at the original Lucy’s. For this reason, daily specials will differ between locations. The beer lists may also vary slightly, but rest assured the selection will remain strictly Texas.

Renowned Austin architect Michael Hsu worked side-by-side with Holmes to design the space. The end result: the original glazed brick, exposed pinewood ceilings and round windows from the original structure remain intact yet somewhat revamped. Signature accents of the original Lucy’s have been added in, from the Texas-themed jukebox, framed records from Holmes’ personal collection, vintage signage and other memorabilia Holmes has picked up on his extensive travels throughout Texas to the reclaimed, German beer garden-style wooden tables and benches sourced from bars across the Texas Hill Country. Neon Jungle’s Evan Voyles created a sister 12-foot, neon-lit Lucy’s sign–this time a voluptuous red head—which serves as a beacon to those weary chicken seekers and brings a bit of neon back to Burnet.

About Lucy’s Fried Chicken: Helmed by beloved Austin chef James Holmes, Lucy’s serves up Southern staples like Holmes’ famous fried chicken, deep fried deviled eggs, raw and grilled Gulf oysters and housemade pies in a diner-style environment with an old Austin feel. The original Lucy’s is located at 2218 College Avenue, Austin, TX 78704, with the north location at 5408 Burnet, Austin TX 78756, and open Sunday – Thursday from 11AM – 11PM, and Friday – Saturday from 11AM – midnight. For further information please visit lucysfriedchicken.com or call 512.297.2423 for the South location and 512.514.0664. ‘Like’ us on Facebook at Facebook.com/LucysFriedChicken, follow us on Twitter @LucysFriedChick, and on Instagram @LucysFriedChick.


News Release Courtesy of Strange Fruit PR


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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