ML - Vegas Magazine

2013 - Issue 4 - Summer

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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THIS ISSUE: BARBECUE & BEER BELOW: The décor mixes Americana and Southern flair. RIGHT: The first Vegas location, at the District. southern comfort LUCILLE'S BAR-B-QUE OPENS IN SUMMERLIN, SERVING VEGAS A SECOND HELPING OF ITS SAUCY SOUTHERN SPECIALTIES. BY CATHERINE DE ORIO PHOTOGRAPHY BY SABIN ORR Barbecue tri-tips with creamy cheese grits and mac and cheese. T he South is known for many things, but it may be most beloved for upscale." So when he returned home, he hired its charming hospitality, of which serving heaping helpings of com- Executive Chef Chris Ferrell and set to work bringfort food is the cornerstone. And that is what Craig Hofman, ing authentic barbecue to the West. Barbecue aficionados are a passionate bunch, filled with regional founder and owner of Lucille's Smokehouse Bar-B-Que, set out to do in Las Vegas in 2004 when he opened a Lucille's in The District at Green pride and unwavering opinions on which animals to cook and which Valley Ranch in Henderson. Locals have been so welcoming over the parts, what type of wood to use and which sauce. Lucille's, however, is a years that he has now decided to extend that hospitality to Summerlin melting pot of barbecue, offering the best from each region rather than focusing on one style. "We didn't want to just be a this summer. Texas barbecue," Hofman says. "We wanted to have a Before opening his first Lucille's, in Long Beach, little from the South, too." So what does that mean for California, Hofman took to the road, gathering inforthe diner? St. Louis – style spareribs neatly trimmed, mation and inspiration as he sampled barbecue in the Carolinas, Texas, Tennessee, and many spots in rubbed with seasoning mix, and served with the resbetween. "When I went to visit all of these places, I had taurant's original sweet, tomato-based, Carolina-style good barbecue, but it was all in small shacks or in the barbecue sauce, as well as Texas-style certified Angus 'hood," he says. "I wanted something a little more continued on page 60 —CRAIG HOFMAN "Barbecue is real American food. We didn't borrow it." 58 VEGASMAGAZINE.COM 058-060_V_SC_Taste_Opener_Sum13.indd 58 6/17/13 11:46 AM

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