Inside the new Lucy’s at 404 N. Second St. (Photos by Michael Thompson)
A husband and wife are keeping at least one farm-to-table supply chain in the family as they settle into their new Jackson Ward restaurant.
Jason and Amanda Lucy in late December opened their first restaurant, Lucy’s, at 404 N. Second St.
Lucy’s will serve seasonal American fare such as steak, seafood and vegetables. It will have three beers on tap to go with the wine and cocktail menus.
Jason Lucy
“We want it to be the kind of place you’d come to one or two times a month,” Jason Lucy said. “Not one or two times a year.”
Lucy’s is the latest entrant in the growing Jackson Ward dining scene, joining recent addition Max’s on Broad and the planned Rogue Gentlemen, which is slated to open in January at 618 N. First St.
“The more people that come down here, the better,” Jason Lucy said. “We’re helping to revitalize this neighborhood and bring it back to what it was.”
The property has been vacant for at least 10 years but was home to New Hong Kong, a Chinese restaurant, sometime before, he said.
The Lucys purchased it for $100,000, according to city records.
One of the building’s chief attractions was that it already had an exhaust hood, a piece of restaurant equipment that is costly when bought new. The property, including its basement and second-story apartment, is about 2,500 square feet, and the dining room will be able to seat 40. Jason Lucy said he and his wife plan to lease the property’s upstairs apartment.
They are financing the launch of the restaurant with an SBA loan from M&T Bank. About $46,000 in building permits have been issued since September 2012 for the property, according to city records.
The couple did most of the renovations themselves. The restaurant’s booths were made from studs and beams salvaged during the demolition done on the building. The tabletops and bar top were made from an oak tree from Amanda Lucy’s family’s farm in Westmoreland County.
That farm will supply some of what goes on those tabletops, including its Black Angus beef.
The Lucys plan to hire seven employees to work the restaurant. Entrees will cost between $14 and $22.The couple plans to showcase its grass-fed beef with rotating steaks of the day or week.
“We’re not trying to reinvent the wheel,” Jason Lucy said. “We’re just trying to create a quality restaurant that people enjoy coming to.”
Inside the new Lucy’s at 404 N. Second St. (Photos by Michael Thompson)
A husband and wife are keeping at least one farm-to-table supply chain in the family as they settle into their new Jackson Ward restaurant.
Jason and Amanda Lucy in late December opened their first restaurant, Lucy’s, at 404 N. Second St.
Lucy’s will serve seasonal American fare such as steak, seafood and vegetables. It will have three beers on tap to go with the wine and cocktail menus.
Jason Lucy
“We want it to be the kind of place you’d come to one or two times a month,” Jason Lucy said. “Not one or two times a year.”
Lucy’s is the latest entrant in the growing Jackson Ward dining scene, joining recent addition Max’s on Broad and the planned Rogue Gentlemen, which is slated to open in January at 618 N. First St.
“The more people that come down here, the better,” Jason Lucy said. “We’re helping to revitalize this neighborhood and bring it back to what it was.”
The property has been vacant for at least 10 years but was home to New Hong Kong, a Chinese restaurant, sometime before, he said.
The Lucys purchased it for $100,000, according to city records.
One of the building’s chief attractions was that it already had an exhaust hood, a piece of restaurant equipment that is costly when bought new. The property, including its basement and second-story apartment, is about 2,500 square feet, and the dining room will be able to seat 40. Jason Lucy said he and his wife plan to lease the property’s upstairs apartment.
They are financing the launch of the restaurant with an SBA loan from M&T Bank. About $46,000 in building permits have been issued since September 2012 for the property, according to city records.
The couple did most of the renovations themselves. The restaurant’s booths were made from studs and beams salvaged during the demolition done on the building. The tabletops and bar top were made from an oak tree from Amanda Lucy’s family’s farm in Westmoreland County.
That farm will supply some of what goes on those tabletops, including its Black Angus beef.
The Lucys plan to hire seven employees to work the restaurant. Entrees will cost between $14 and $22.The couple plans to showcase its grass-fed beef with rotating steaks of the day or week.
“We’re not trying to reinvent the wheel,” Jason Lucy said. “We’re just trying to create a quality restaurant that people enjoy coming to.”
Good luck Guys! I can’t wait to come by.
Looks great.